Ingredients for 5 Cheese Macaroni And Cheese
- Elbow Macaroni
- Butter
- 8 ounces cream cheese (softened)
- Sharp Cheddar Cheese
- Gouda Cheese
- Swiss Cheese
- Muenster Cheese
- Whole Milk
- 4 large eggs
- Salt
- Fresh Ground Pepper
- Cayenne Pepper
- Garlic Powder
- Onion Powder
How to Make 5 Cheese Macaroni And Cheese
- Cook 2 cups elbow macaroni in a large pot of salted boiling water for 6 minutes. Do not overcook; the pasta will continue to cook in the oven.
- While the macaroni cooks, prepare the cheese sauce: In a large bowl, whisk together 4 large eggs, 1 cup whole milk, 8 ounces cream cheese (softened), 1/2 cup (1 stick) unsalted butter (melted), 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne pepper (optional, for a spicy kick).
- Drain the cooked macaroni thoroughly.
- Add the drained macaroni to the cheese sauce along with 1 1/2 cups shredded sharp cheddar cheese, 1 cup shredded Monterey Jack cheese, 1/2 cup shredded Gruyere cheese, 1/2 cup shredded Parmesan cheese, and 1/4 cup shredded pepper jack cheese. Stir until the cheese is completely melted and the macaroni is evenly coated.
- Pour the macaroni and cheese mixture into a greased 9x13 inch baking dish.
- Bake in a preheated 325°F (160°C) oven for 45 minutes, or until golden brown and bubbly.
- Let stand for 10 minutes before serving.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
20g
Fat
95g
Carbs
8g
