4 cups of cheese, shredded. (I like to use Colby jack, smoked Gouda, cheddar, and little Velveeta)
1/2 cup sour cream
Preheat the oven to 375°
In a large pot melt the butter and let it come to a low boil. Stir in the flour and cook down, while continuously stirring for about a minute to create a blonde roux or light brown.
Pour in the half and half & heavy cream and continue to stir over medium-high heat until the flour is fully cooked into the cream. Once the cream comes to a boil turn the heat down to medium-low. The cream will start to thicken at this point.
Fold in the cheese, salt, pepper, smoked paprika, creole seasoning, and sour cream. Slowly stir everything together until the mixture is smooth and creamy, 3-5 minutes.
Pour the cheese mixture over the cooked pasta and top with more shredded cheese.
Bake the macaroni cheese for 30-35 minutes or until golden brown and bubbling. Serve immediately!
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