Recipe Representation:
The 5-Cheese Mac & Cheese is a gourmet variation on the traditional, cheesy comfort meal that features five different cheeses for an ultra-creamy, super-flavorful pasta bake. They form a cheese sandwich, encased in pillowy gnocchi, the crispy breadcrumbs on top leaving the perfect contrast of crisp and gooey with every bite making it ideal for family dinners but also great if you want to eat something a little bit more indulgent such as holiday diners. The mix of cheddar, mozzarella, smoked gouda, parmesan, and gruyere provides a savory sharpness mixed with milder notes. Perfect as a side dish or main course, this recipe will certainly please all cheese lovers.
Origins:
Macaroni and cheese is the ultimate comfort food that originated from Italian cuisine but has now transcended into American households. The one-step-up-from-standard, multi-cheese variety of the popular dish is simply an improved version of a classic recipe that generally makes basic mac and cheese a little bit richer. The multiple cheeses is a French and European cooking methodology, fused with Americas love of comfort food.
5-Cheese Mac & Cheese
Equipment
- Large pot – For boiling the pasta.
- Large saucepan – To make the cheese sauce.
- Whisk – For whisking the roux and sauce.
- Wooden spoon or spatula – For stirring the sauce and pasta.
- Measuring cups – To measure ingredients accurately.
- Measuring spoons – For spices and butter.
- Baking dish (9×13 inches) – To bake the mac and cheese.
- Mixing bowl – For combining the breadcrumbs and butter.
- Oven – Preheated to 350°F (175°C).
Ingredients
- 1 lb 450g elbow macaroni (or pasta of your choice)
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded gouda cheese
- ½ cup shredded parmesan cheese
- ½ cup shredded Gruyère cheese
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika optional
- Salt and pepper to taste
- 1 cup panko breadcrumbs for topping
Instructions
- Preheat oven until 350°F (175°C) and a large pot of salted water to boiling point. In this water, once boiling@@^ you will add the elbow macaroni and follow its package instructions — al dente. Once the pasta is cooked, drain well and set aside while making the cheese sauce.
- In a large saucepan over medium heat, melt the butter. When the butter is melted, stir in the flour to form a roux, stirring constantly. Allow the roux to cook for about 2-3 minutes and turn on off the flame or electric so that the raw flour taste will go, but do not let it cook into brown. Stir milk into mixture gradually whisking together to prevent clumps. Cook for 5 minutes until thickened and bubbly.
- When the sauce is smooth and has thickened ( approximately 5 minutes) stir in the garlic powder, onion powder, paprika if using, salt and pepper to taste. Turn heat down to low, and begin adding the shredded cheeses one at a time, starting with the cheddar. Whisk in each cheese gradually, one at a time until fully melted. When the sauce looks smooth and creamy, it means all your cheese has done its job of melting perfectly in the sauce — remove it from heat too.
- Return the cooked macaroni to the pot and pour all of that glorious cheese sauce over it and stir until it is all nicely coated. Spoon the macaroni and cheese into a greased 9×13 inch casserole dish.
- In a little bowl mix panko breadcrumbs with melted butter for the topping. Pour the buttery breadcrumbs on top of the mac and cheese to form a golden crisp.
- Bake on the oven's center rack until bubbly and the breadcrumbs are golden brown, 20 to 25 minutes. And bake until hot and bubbly, and let cool about 5 minutes before serving.
Notes
