Mac & Cheese
There’s something about mac and cheese that just screams comfort food. It’s creamy, cheesy, and utterly satisfying—perfect for a cozy night in or a family gathering. Today, I’m sharing a rich and indulgent mac and cheese recipe featuring not just one, but five delicious cheeses! Trust me, your taste buds will thank you.
Servings: 6
Equipment
- 1 Boiling Pot for pasta
- 1 Medium Saucepan for cheese sauce
- 1 Whisk
- 1 Colander
- 1 Cheese Grater for block cheese
Ingredients
For the Mac and Cheese:
- 1 lb elbow macaroni noodles
- 1-2 tablespoon sweet condensed milk optional, for extra creaminess
- 8 oz shredded mozzarella cheese
- 8 oz mild cheddar cheese
- 8 oz Colby jack for the topping
- 4 oz parmesan cheese
- 4 oz smoked gouda cheese
- 2 cups half and half
- 1 cup heavy cream
- 1-2 tablespoon all-purpose flour adjust based on desired thickness
- ½ stick butter
- 2 tablespoon sour cream
For Seasoning:
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Cajun seasoning optional for a kick
For Boiling the Noodles:
- 4 qts water and chicken broth half and half
- 4-6 oz Havarti cheese for the cheese sauce
Instructions
- First things first, let’s get started by measuring out all of our ingredients and shredding the cheese.
- I prefer to shred my own cheese versus buying to pre-shredded because it tastes better and doesn’t have the anti-caking agents that prevent it from melting into a silky smooth sauce.
Boil the Noodles
- In a large pot, combine the water and chicken broth.
- Bring to a boil, then add the noodles.
- Cook according to the package instructions until al dente. Drain and set aside.
Prepare the Cheese Sauce
- In a large saucepan, melt the butter over medium heat.
- Once melted, whisk in the flour to create a roux. This will help thicken your cheese sauce.
- Next, slowly add the half and half and heavy cream, whisking continuously to avoid lumps.
- Bring the mixture to a gentle simmer, allowing it to thicken for a few minutes.
Add the Cheeses
- Reduce the heat to low. Add the mozzarella, mild cheddar, Havarti, Parmesan, and smoked Gouda a little at a time, stirring until each addition melts into the sauce. Reserve the Colby Jack for the topping.
- If you're feeling adventurous, add the sweet condensed milk for an extra layer of creaminess.
Season to Taste
- Stir in the sour cream for a bit of tang, then season your cheese sauce with salt, pepper, garlic powder, onion powder, and Cajun seasoning. Taste and adjust the seasonings as needed.
Combine
- Add the drained macaroni to the cheese sauce and stir until every noodle is evenly coated.
Bake
- Transfer the mac and cheese to a greased baking dish, top evenly with the reserved Colby Jack, and bake at 375°F for 25–30 minutes, until brown and bubbly.
Serve and Enjoy
- Once baked or if you prefer it creamy and stovetop, serve your mac and cheese hot, garnished with a sprinkle of fresh herbs or extra cheese. This dish pairs perfectly with a crisp salad or can be enjoyed solo!
Notes
Cheese Blend: Use mozzarella, mild cheddar, Havarti, Parmesan, and smoked Gouda in the cheese sauce. Reserve the Colby Jack for the topping.
Pasta Choice: Elbow macaroni is classic, but cavatappi or shells also hold the sauce well.
Avoid Graininess: Lower the heat before adding the shredded cheeses, and stir in a little at a time until smooth.
Reheating: Add a splash of milk when reheating over low heat and stir frequently to restore the creamy texture.
Nutrition
Calories: 1192kcal | Carbohydrates: 70g | Protein: 53g | Fat: 79g | Saturated Fat: 47g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 0.3g | Cholesterol: 247mg | Sodium: 3679mg | Potassium: 442mg | Fiber: 2g | Sugar: 11g | Vitamin A: 2579IU | Vitamin C: 1mg | Calcium: 1229mg | Iron: 2mg
