5 Cheese Mac
Prepare a creamy mac and cheese with five types of cheese, baked until golden and bubbly.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Elbow Macaroni (uncooked) | 500 | Grams |
| Whole Milk (for sauce) | 500 | Milliliters |
| Heavy Cream (for sauce) | 250 | Milliliters |
| Butter (unsalted) | 100 | Grams |
| All-purpose Flour (for roux) | 50 | Grams |
| Cheddar Cheese (grated) | 150 | Grams |
| Mozzarella Cheese (grated) | 150 | Grams |
| Parmesan Cheese (grated) | 100 | Grams |
| Gouda Cheese (grated) | 100 | Grams |
| Blue Cheese (crumbled) | 50 | Grams |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Breadcrumbs (for topping) | 100 | Grams |
Instructions
- Preheat the oven to 180 degrees Celsius.
- Cook the elbow macaroni in a large pot of salted boiling water until al dente, then drain and set aside.
- In a saucepan, melt the butter over medium heat and whisk in the flour to form a roux. Cook for 2 minutes.
- Gradually whisk in the whole milk and heavy cream, stirring constantly until the sauce thickens.
- Add the cheddar, mozzarella, parmesan, gouda, and blue cheese to the sauce, stirring until melted and smooth.
- Season the cheese sauce with salt and black pepper to taste.
- Combine the cooked macaroni with the cheese sauce, mixing well to coat all the pasta.
- Transfer the macaroni and cheese mixture to a baking dish.
- Sprinkle breadcrumbs evenly over the top of the macaroni and cheese.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
Kitchen equipment
Baking DishWhisk