Jeanne's Baked Mac & Cheese

Ingredients:

- 16 oz (1 lb) macaroni elbow noodles
- 2 bags of Gordon's 4 cheese Mexican cheese blend (or 4 cups shredded Mexican cheese blend)
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup all-purpose flour
- 2 cups heavy whipping cream
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon seasoned salt
- 1 tablespoon sour cream

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or cooking spray.
2. Cook the macaroni elbow noodles according to the package instructions until they are al dente. Drain the noodles and set them aside.
3. In a large saucepan or skillet, melt the unsalted butter over medium heat.
4. Once the butter is melted, add the all-purpose flour to the saucepan. Stir continuously for about 1-2 minutes to create a roux, which will thicken the sauce.
5. Slowly pour in the heavy whipping cream while stirring constantly to avoid lumps. Continue stirring until the sauce thickens and becomes smooth.
6. Lower the heat and gradually add the shredded Mexican cheese blend to the sauce, stirring constantly until the cheese is melted and the sauce is smooth and creamy.

7. In a large mixing bowl, combine the cooked macaroni noodles with the cheese sauce. Stir until all the noodles are coated with the cheesy goodness.
8. Add the sour cream, garlic powder, black pepper, and seasoned salt to the sauce. Stir well to incorporate the seasonings.
9. Pour half of the macaroni and cheese mixture into the greased baking dish. Cover with shredded cheese. Add the second layer of the macaroni and cheese mixture, then top off with more shredded cheese.
10. Optional: sprinkle some paprika over the top of the macaroni and cheese. This step will give the finished look a beautiful pop of color!

11. Bake the macaroni and cheese in the preheated oven for about 25-30 minutes or until the top is golden and bubbly.
12. Remove the baked macaroni and cheese from the oven and let it cool slightly before serving.