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Macaroni and Cheese (5 Cheese)

macaronicheddarcheeseThis Macaroni and Cheese is a homemade recipe with 5 creamy types of cheese. Perfect for Thanksgiving, Christmas or any holiday.

1 lb elbow macaroni or cellentani pasta
4 Tbsp. butter
3 Tbsp. all-purpose flour, unbleached
2-3 cups milk
1 cup heavy cream
sea salt
black pepper, freshly ground
½-1 tsp. onion powder
2 cups sharp cheddar cheese, shredded
1 cup Parmigiano Reggiano, shredded
1 cup fontina cheese, shredded
1 cup Pecorino Romano cheese, shredded
½ cup muenster cheese, cut into small chunks

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5). Butter a 9x13" baking dish.

Cook the pasta in accordance with the instructions on the package.

Drain the macaroni and rinse with cold water. This is important. You want the pasta to cool so that it does not continue to cook. The pasta will cook again while baking in the oven. Overcooked pasta results in a terrible texture.

Heat a saucepan on medium heat. Add the butter and allow it to melt. Once melted, add the flour and whisk. This will create a roux. Continue to whisk until the four is fully combined.

Add the milk and cream 1 cup at a time while whisking to combine. Add half of the shredded cheese and stir until the cheese is melted. Add the seasonings and taste and adjust according to your preference.

Return the pasta to the large pot. Drizzle the liquid mixture over the pasta and stir until fully combined.

Begin to layer in the pasta. Start with the pasta, then add a layer of all of the shredded cheese and muenster chunks.

Add another layer of pasta and then another layer of cheese.

Ensure there is adequate liquid throughout these steps (additional milk works well). This step is important because without adequate liquid the dish will dry out while baking.

Bake for 25-45 minutes until the cheese has melted and is bubbly. I like for the crust on top to turn a deep golden brown, which takes more time. Use your judgment based on what works for you.

Cool for 10 minutes before serving.

Makes 10 servings.

Cook’s Notes:

  • You can substitute any cheese in this recipe for whatever cheese you like.
  • If you're making this for a crowd, I wouldn't make it ahead. This is a dish that’s best served fresh while the cheese is still soft and gooey. After making it, I leave it in the oven on warm and covered in foil.