Smoked Gouda and Friends Mac and Cheese

                                                                                                               








Psalm 89:11 The heavens are yours, and yours also the earth; you founded the world and all that is in it.

1/2 c chopped smoked Gouda
1/2 c chopped Parmesan Reggiano
1/2 c shredded Monterey Jack
1/2 c chopped Fontina
1 cup half and half
1/2 c heavy cream
2 c Elbow pasta (salt water, bring to boil, cook 7 minutes, drain)
Salt
Pepper
Paprika

Heat heavy cream, half and half on medium heat till it bubbles around the edges, add all the cheese, stir and continue melting on low heat. To thicken cheese sauce, take 1 heaping T of cornstarch add to 1/4 c water and dissolve, add into cheese sauce. Mix pasta and cheese sauce, add to pan and sprinkle with paprika. Bake 325 degrees for 25 minutes in a preheated oven.  I cooked mine in the toaster oven.