Midwest Cheese Bake (Print Version)

# Ingredients:

01 - 1 cup Swiss cheese, shredded.
02 - 2 cups grated mozzarella.
03 - 1 cup Parmesan cheese, finely shredded.
04 - 1 cup shredded provolone cheese.
05 - 1/2 cup crème fraîche.
06 - 3/4 cup crème liquide entière.
07 - 8 oz of cream cheese, softened.
08 - 1 pound elbow pasta.
09 - 1/2 teaspoon smoked paprika.
10 - 1 teaspoon powdered garlic.
11 - 1 teaspoon mixed Italian spices.
12 - 1/2 teaspoon table salt with seasoning.

# Instructions:

01 - Turn the oven to 200°C and grease your 23x33cm dish using cooking spray.
02 - In a big bowl, toss together shredded mozzarella, grated Swiss, Parmesan, and provolone. Add the pieces of softened cream cheese.
03 - Take around 3/4 cup of the cheese blend and keep it aside. It’ll be used later for the cheesy top.
04 - In another bowl, whisk crème fraîche, heavy cream, and all the listed spices until it’s well mixed.
05 - Cook the elbow macaroni in salty water, following the instructions on your pasta pack. Stop cooking at al dente.
06 - Drain the pasta and immediately add the warm pasta into the big bowl with the cheese mixture.
07 - Drizzle the creamy mixture over the cheesy pasta in the bowl.
08 - Using a wooden spoon, mix gently but well. Keep at it until the cheeses start to melt and it becomes ooey-gooey.
09 - Scoop everything from the bowl into your sprayed baking dish.
10 - Spread the cheese mix you put aside earlier evenly on the top surface.
11 - Pop the dish into the oven and let it bake for about 10–15 minutes till the cheese turns golden-brown.
12 - Keep checking to make sure the cheese doesn’t darken too much.
13 - Pull the dish out once it’s got that perfect golden layer on top.
14 - Let it sit for a few minutes so it sets properly.
15 - Dish it out right away while it’s still warm and gooey!

# Notes:

01 - Comfort food from the Midwest.
02 - It’s best to use freshly shredded cheese.
03 - Takes very little time to put together.
04 - Enjoy it fresh and hot.

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