Midwest Cheese Bake (Print Version)

# Ingredients:

01 - 1 pound elbow macaroni.
02 - 1 cup Swiss cheese, shredded.
03 - 1 teaspoon Italian herbs.
04 - 1/2 teaspoon paprika, smoked.
05 - 2 cups shredded mozzarella.
06 - 1/2 cup sour cream.
07 - 1 teaspoon garlic powder.
08 - 1 cup Parmesan cheese, shredded.
09 - 1 cup provolone cheese, shredded.
10 - 1/2 teaspoon seasoned salt.
11 - 3/4 cup heavy cream.
12 - 8 oz cream cheese, softened.

# Instructions:

01 - Heat the oven to 400°F exactly, and grease a 9x13 dish with nonstick spray.
02 - In a big bowl, toss together the mozzarella, Swiss, Parmesan, provolone, and the cubed cream cheese.
03 - Set aside 3/4 cup of the blended cheese for the topping later.
04 - In another bowl, thoroughly mix the sour cream, heavy cream, and all the spices.
05 - Boil the macaroni in salty water as per the instructions on the box until it's just tender.
06 - Quickly toss the steaming hot, drained macaroni with the cheese mix while it's still warm.
07 - Drizzle the creamy spice mixture over the hot pasta and cheese combo.
08 - Use a wooden spoon to mix well until the cheese starts melting and blending together.
09 - Spoon the mixture into the greased baking dish evenly.
10 - Scatter the reserved cheese mix across the top evenly as a topping.
11 - Bake for about 10 to 15 minutes, until the top turns a gorgeous golden color.
12 - Keep an eye on it to avoid the topping going too dark.
13 - Take it out of the oven right when the top is beautifully golden.
14 - Let it sit briefly to firm up.
15 - Dish it up while it’s warm and gooey.

# Notes:

01 - Classic Midwest cozy dish.
02 - Freshly shredded cheese is worth it.
03 - Quick and easy prep time.
04 - Best enjoyed hot!

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