For the Pan:
- 2 tablespoons salted butter
Sauce:
- 1 tablespoon all-purpose flour
- 1 1/2 teaspoons hot Hungarian paprika
- 1 teaspoon ground mustard
- 3 cloves garlic, grated on a rasp
- 4 finely chopped scallions, white and green parts
- 1 teaspoon hot sauce, such as Frank's or Cholula
- 8 ounces whipped chive-flavored cream cheese
- Kosher salt and freshly ground black pepper
- 2 cups heavy cream
- 2 cups reserved pasta water
- 8 ounces sharp Cheddar, shredded from the block
- 8 ounces Gouda, shredded from the block
- 8 ounces mozzarella, shredded from the block
- 3 ounces Pecorino Romano, shredded on a box grater
Topping:
- 1 pound elbows, cooked al dente in salted water
- 8 ounces sharp Cheddar, shredded from the block
- 8 ounces mozzarella, shredded from the block
Whip up this irresistible mac and cheese that'll have everyone rushing to the tablecreamy, cheesy perfection with a spicy kick awaits!
