- Preheat your oven to 375 degrees Fahrenheit
- Begin by shredding 1 cup each of provolone, cheddar, monterey jack, pepper jack, and a four-cheese blend. Set the shredded cheese aside.
- Place a large saucepan over low heat and pour in the heavy cream, allowing it to gently simmer.
- Meanwhile, in a separate pot, bring 4 cups of water to a boil. Add 1 teaspoon of salt and a generous splash of your preferred oil to the boiling water.
- Drop in the noodles and cook them for 7 minutes, or until they reach your desired level of doneness.
- As the heavy cream simmers, stir in ½ cup of milk, 1 teaspoon of black pepper, 1 ½ teaspoon of mustard powder, and 1 tablespoon of cajun seasoning.
- Continue to heat the mixture until it is slightly thickened.
- Once the noodles are cooked, strain them and set them aside. To the thickened cream mixture, add the shredded cheese and stir until the cheese has completely melted and the sauce is smooth and creamy.
- Fold the cooked noodles into the cheese sauce, ensuring they are evenly coated.
- Transfer the cheesy noodle mixture into an oven-safe dish.
- Sprinkle 1 cup of breadcrumbs evenly over the top.
- Place the dish in the preheated oven and bake for about 15 minutes, or until the breadcrumbs are golden brown and the sauce is bubbly.
- Remove from the oven and let it cool slightly before serving. Enjoy!!
