How To make Macaroni with Five Cheeses
16 ounces elbow macaroni
3 eggs
beaten
1 1/3 cups milk
1 dash nutmeg
1/4 teaspoon salt
1/4 teaspoon white pepper
1 cup cheddar cheese :
shredded
1 cup lowfat Monterey jack cheese grated
1/2 cup gruyere cheese :
shredded
1/2 cup parmesan cheese grated
2 ounces goat cheese :
crumbled
1 ounce prosciutto chopped
1/4 cup tarragon :
chopped OR
1/4 cup basil -- chopped
Butter bottom and sides of a 13x9 inch baking pan. Bring 6 quarts of water to a rapid boil. Lightly salt the water, then cook pasta according to package directions. When pasta loses its raw texture but is still slightly firm, remove from heat, drain, rinse under cold water, then drain again. Transfer pasta to a large bowl. In a small bowl, combine eggs, milk, nutmeg, salt and white pepper. Beat with a whisk until well-blended, then stir liquid into pasta. Set aside1/3 cup of the cheddar, then add all other ingredients to pasta and gently stir until evenly combined. Fill baking pan with pasta. Sprinkle on remaining cheddar. If the dish is made more than 1 hour before serving, refrigerate. (All advance preparation steps may be completed up to 8 hours before you begin final cooking). Preheat oven to 350 degrees. Place baking pan in preheated oven about 4 inches below broiler, and bake uncovered until pasta is thoroughly reheated and cheese sauce is bubbling, about 30 minutes. Turn oven setting to "broil" and cook until top is golden, about 5 minutes. Serve at once.
Typed by Lynn Thomas dcqp82a. Source: San Jose Mercury News 4-2-97.
Lynn's notes: I made this on 4-18-97. Substituted penne for the elbow macaroni, Swiss cheese for the gruyere and julienned ham for the prosciutto. Baked it for about 35 minutes and skipped the broiling step. It made 8 servings and was a delicious dish.
How To make Macaroni with Five Cheeses's Videos
5 Ingredient Instant Pot Macaroni and Cheese Recipe
This Instant Pot Macaroni and Cheese is made with just 5 ingredients for an easy, one pot meal the whole family will love! This super creamy macaroni and cheese will have you coming back for seconds!
Get the recipe:
The Ultimate Five-Cheese Macaroni and Cheese | Lodge Enameled Cast Iron Dutch Oven
My mother passed down her macaroni and cheese recipe to me about 20 years ago. I have made my own tweaks since then to create what is now known as my Ultimate Five-Cheese Macaroni and Cheese. Made with a blend of sharp cheddar, Monterey Jack, mozzarella, Pecorino Romano, and parmesan cheeses, this dish has become a favorite of every single person who has tasted it. Yes, this recipe is a little labor intensive, but it is well worth it!
Get the written recipe:
Purchase the Lodge 3-quart enameled cast iron Dutch oven that was used in this video:
I normally cook this dish in glass. For this video, it was cooked in my Lodge 3-quart enameled cast iron Dutch oven. I have also had success with cooking this dish in a regular, ‘well-seasoned’ cast iron skillet. If cooked in glass, increase your temperature to 400 degrees. Also, the deeper your dish, the longer it will take to cook. If your dish is shallow, it will take less time. So, you may want to do a test run to be sure of the appropriate times for your cookware.
How to Make Macaroni and Cheese, Cast Iron, Dutch Oven, Mac and Cheese
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MACARONI AND CHEESE BAKED WITH 3 CHEESES RECIPE
My macaroni and cheese baked with 3 cheeses is really popular for a side that I make for occasions. the macaroni and cheese has an egg custard to hold it all together. Delicious! Play around with the cheeses. I used Monterey jack, gouda, and sharp cheddar cheeses.
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One Skillet Lasagna
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Instant Pot Mac & Cheese
Crock Pot Mac & Cheese
Chicken Fettuccini One Skillet
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Five Cheese Macaroni and Cheese - Cooked by Julie episode 313
Five Cheese Macaroni and Cheese Recipe:
MACARONI & CHEESE RECIPE w/ the ULTIMATE CHEESE PULL! | Easy 5 Cheese Mac and Cheese!
I will show you how to make a 5 cheese macaroni and cheese w/ an incredible cheese pull! This mac and cheese recipe is perfect for a Thanksgiving or Christmas side dish and will have everybody running to the table! The best part is that is is very easy to make and there is no hard to find ingredients.
Ingredients
1 lb elbow noodles
2 cups heavy cream
1 cup half and half
2 oz cream cheese or 1/3 cup sour cream
16 oz deli slices ( i used 8 oz each Munchestar and colby jack cheese)
8 oz shredded sharp cheddar cheese
8 oz shredded mozzarella cheese
1/2 cup shredded parmesan
8 oz shredded colby jack
1 tsp Toney's Creole Seasoning
1/2 tsp Lawry Seasoning salt
1/2 tsp garlic powder
salt & black pepper to taste
1 tbsp better than boullion or chicken boullion powder for pasta water
paprika
1 egg
Note: Seasoning recommendations are estimates. Please taste and season to taste before adding the egg. Also please use the amount of cheese that your family likes, increase or decrease according to your liking.
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Baked Macaroni & Cheese Recipe
LOOK NO FURTHER! LADIES AND GENTLEMEN BEHOLD THE MAC AND CHEESE RECIPE THAT WILL MAKE PEOPLE STALK YO ASS! LOL LITERALLY!!
[1] box of elbow macaroni (16oz)
Sharp Cheddar Cheese
1 brick of Velveeta Cheese (16oz is in the video)
[2] Cans of Evaporated Milk (Not to be confused with condensed milk)
Grounded Annatto (Do Not Use SAZON as a substitute)
Monterey Jack Cheese (For the top)
Foil pan
Butter
Salt
Boil Macaroni
(DO NOT ADD OIL OR BUTTER TO THE WATER)
Preheat oven to 375
*Cheese Sauce*
In a sauce pan melt 2 tablespoons of butter
Then add 2 tablespoons of flour and whisk it.
-This is called a roux. (This is a thickening agent)
Whisk for 2 minutes or until you get a doughy crumb consistency.
Whisk in 1/3 cup of your milk until you get a smooth paste.
Then add the rest of your milk.
Whisk the milk on high heat until it gets warm.
Add Grounded Annatto until you get your desired color.
Add 2 tsp of salt.
Whisk.
Lower Heat.
[Cut the Velveeta block in half.
You'll be using 1 and 1/2 blocks of this.
and Half of your sharp cheese.]
Whisk in all your cheeses.
Turn up to medium high heat and WHISK until the sauce thickens.
When you get your desired thickness pour cheese sauce over Macaroni.
Top with the remainder of Sharp Cheddar Cheese and a 1/3 Block of
Monterey jack.
Bake covered with foil for 10 mins
Take off the foil and bake for another 20 - 30 mins or until the top becomes golden brown.
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