Five-Cheese Mac and Cheese Recipe
Ingredients:
8 ounces elbow macaroni (or your pasta of choice)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon mustard powder (optional)
Salt and pepper, to taste
1 cup sharp cheddar cheese, shredded
½ cup Gruyère cheese, shredded
½ cup mozzarella cheese, shredded
½ cup fontina cheese, shredded
½ cup parmesan cheese, grated
½ cup breadcrumbs (for topping)
2 tablespoons butter, melted (for topping)
Fresh parsley, chopped (for garnish, optional)
Instructions:
Cook the Pasta:
In a large pot of salted boiling water, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
Make the Cheese Sauce:
In the same pot, melt 2 tablespoons of butter over medium heat.
Whisk in the flour and cook for about 1 minute, stirring constantly to make a roux.
Gradually whisk in the milk and heavy cream, continuing to whisk until the mixture is smooth and starts to thicken, about 5-7 minutes.
Stir in the garlic powder, onion powder, mustard powder, and season with salt and pepper to taste.
Add the Cheeses:
Remove the pot from heat and add in the cheddar, Gruyère, mozzarella, fontina, and parmesan cheeses. Stir until the cheeses are fully melted and the sauce is creamy.
Combine Pasta and Sauce:
Add the cooked macaroni to the cheese sauce, stirring to combine until the pasta is evenly coated.
Prepare for Baking:
Preheat your oven to 350°F (175°C).
Transfer the mac and cheese mixture to a greased 9×13-inch baking dish.
Add Topping:
In a small bowl, mix the breadcrumbs with the melted butter. Sprinkle the breadcrumb mixture evenly over the mac and cheese.
Bake:
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.
Serve:
Let it cool slightly before serving. Garnish with chopped parsley if desired.