Fall Skillet Mac & Cheese

• Roux:
• 1 1/2 cups whole milk
• 1 1/2 cup Evaporated Milk (12oz)
• 1 cup heavy cream
• 5 tbsp butter
• 4 tbsp GF flour
• 8oz white cheddar cheese (shredded)
• 8 oz sharp cheddar cheese (shredded)
• 8 oz Colby jack cheese (shredded)
• 8 oz mozzarella cheese (shredded)
• 4 oz Gouda cheese (shredded)
• 1 12 oz box elbow macaroni

Seasonings

• 1 tbsp slap yo mama seasoning (or Cajun)
• 2tsp smoked paprika
• 1 1/2 tsp garlic powder
• A tsp Italian seasoning
• 1/2 tsp onion powder
• 1/2 tap salt
• 1/2 tsp black pepper
• Fresh parsley for the top

1. Begin by boiling your pasta for al dente per the box instructions.
2. While it’s boiling, grate the cheeses and divide in half into two large bowls.
3. Then place all of the seasonings into a bowl and mix well.
4. Once the pasta is done, drain and set aside.
5. In the same pot on medium heat, add butter, seasonings, flour, and whisk until thick, about 2 minutes. then add heavy cream, evaporated milk, and milk. Whisk this until creamy, about 5 minutes.
6. Very slowly add one bowl of cheese on low heat and whisk. Careful not to do that too quickly or it will thicken too much.
7. Place the cooked macaroni into a large bowl. Then pour half of the melted cheese mixture to the macaroni and stir.
8. In a large skillet, Layer half of the cheesy macaroni, 1/2 of the remaining bowl of cheese, 1/2 of the remaining cheese sauce, then layer again. Sprinkle a bit more of the slap yo mama seasoning. Bake on 350 uncovered for 30-35 mins until the cheese is melted and turns slightly brown. Top with fresh parsley and enjoy!