On the Menu Monday: 6 Cheese Mac & Cheese
Let me begin by saying I have yet to master the art of baking to-die-for mac & cheese. I find this perplexing. I mean why is this so hard to master? I have tasted yummy mac & cheese at restaurants so I am sure it can be done. Every time I want to make mac & cheese for a holiday or event I’m just sure it will be “the one”, “the go to”, “the mac & cheese everyone wants the recipe for.”
Not. So. Much.
While I did really like this recipe, I did not “love” it.
I think I got carried away with TOO MANY cheeses and adding the Parmesan made it (in the words of Mr. – kind of smell like a foot = Awesome.)
I do however think I might be on the right track with this one . . .just needs some minor tweaking.
1 lb. elbow macaroni
Cream Cheese (1/2 block)
Pepper Jack (2 C)
Cheddar (2 C)
Mozzarella (1 C)
Parmesan (1 C)
Gruyere (4 C)
Bread Crumbs (1 C)
Heavy Cream (3 C)
Flour (1/3 C)
5 tbsp. butter
Salt, pepper, garlic, cayenne, onion, paprika – powders to taste.
Being to cook your pasta.
Meanwhile, heat cream in small saucepan – DO NOT BOIL.
Melt 4 tbsp. of butter in the microwave.
Pour heated cream into food processor with melted butter &
1/3 C of flour – “pulse” until thick & smooth.
Once complete, add all of the grated/ shredded cheeses above, beginning with cream cheese & “pulse” each time in the food processor.
In a large bowl, pour warm cheesy mixture over drained pasta & stir.
Once combined pour into baking dish & cook at 375 for 35 minutes.
Meanwhile, melt the remaining 1 tbsp. of butter and add breadcrumbs to sauté pan. Add crumbs ½ way through cooking mac & cheese.
Serve warm to hot – enjoy!