5 Cheese Macaroni Recipe

Presented by Chef Kendric

Ingredients

For the pasta:

1 lb elbow macaroni or your preferred pasta

For the cheese sauce:

4 tablespoons unsalted butter

1/4 cup all-purpose flour

3 cups whole milk

1 cup heavy cream

1 tablespoons of mustard

1 teaspoon salt (adjust to taste)

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon smoked paprika (optional)

Cheeses (grated or shredded):

1 cup sharp cheddar cheese

1 cup mozzarella cheese

1 cup Gruyère cheese

1 cup fontina cheese

1 cup Parmesan cheese

For the topping:

1 cup panko breadcrumbs

2 tablespoons melted butter

1/4 cup grated Parmesan cheese

Instructions

1Cook the pasta:

• Boil the pasta in salted water according to the package instructions until al dente. Drain and set aside.

2. Make the cheese sauce:

• In a large saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes to create a roux.

• Gradually add the milk and heavy cream, whisking constantly to avoid lumps. Cook until the mixture thickens and starts to bubble.

• Stir in the salt, black pepper, garlic powder, onion powder, and smoked paprika.

• Reduce the heat to low and slowly add the cheeses (cheddar, mozzarella, Gruyère, fontina, and Parmesan), stirring until fully melted and smooth.

3. Combine pasta and cheese sauce:

• Add the cooked pasta to the cheese sauce and mix well until the pasta is evenly coated.

4. Prepare the topping:

• In a small bowl, combine the panko breadcrumbs, melted butter, and grated Parmesan cheese.

5. Bake:

• Preheat your oven to 375°F (190°C).

• Transfer the macaroni and cheese mixture to a greased baking dish.

• Sprinkle the breadcrumb mixture evenly over the top.

• Bake in the preheated oven for about 20-25 minutes, or until the top is golden brown and crispy.

6. Serve:

• Let the macaroni and cheese cool for a few minutes before serving.