Ingredients for 6 Cheese Macaroni And Cheese
- 1 pound elbow macaroni
- 3 cups milk
- 4 ounces cream cheese, softened and cut into pieces
- 1/4 cup butter
- 1 teaspoon prepared mustard (Dijon or yellow)
- 1/2 teaspoon garlic granules
- 1/2 teaspoon hot sauce (such as Frank's RedHot)
- 1/2 teaspoon salt, or to taste
- 2 large eggs, lightly beaten
- 8 ounces sharp cheddar cheese, shredded
- 4 ounces Asiago cheese, shredded
- 4 ounces mozzarella cheese, shredded
- 4 ounces Parmesan cheese, shredded
- 1/4 cup all-purpose flour
- 1/4 teaspoon black pepper, or to taste
- 1/2 cup panko bread crumbs, optional
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How to Make 6 Cheese Macaroni And Cheese
- Preheat oven to 375°F (190°C).
- Cook macaroni according to package directions until al dente. Drain and set aside.
- Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly.
- Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly.
- Reduce heat to low and stir in all cheeses until melted and smooth. Season with salt and pepper.
- Stir in cooked macaroni until well coated.
- Pour macaroni and cheese into a greased 9x13 inch baking dish.
- If using, sprinkle bread crumbs over the top.
- Bake for 20-25 minutes, or until golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
5g
Fat
78g
Carbs
13g
