Best Five Cheese Mac N Cheese For Grownups Recipes

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CHEESE LOVERS 5 CHEESE MAC AND CHEESE



Cheese Lovers 5 Cheese Mac and Cheese image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 6 servings

Number Of Ingredients 19

Kosher salt
1 (16-ounce) package macaroni (cellentani or other curly noodle)
1/4 pound bacon, diced
1 medium onion, diced
5 tablespoons unsalted butter, plus more to butter baking dish
6 tablespoons all-purpose flour
1 tablespoon Dijon mustard
2 1/2 cups whole milk
2 cups heavy cream
1 sprig fresh thyme
1 bay leaf
1/2 teaspoon salt
1 1/2 cups grated fontina
1/2 cup crumbled blue cheese
3/4 cup grated Gruyere
3/4 cup grated white Cheddar (Australian)
3/4 cup grated Parmesan
3 tablespoons chopped Italian parsley
1/4 cup bread crumbs

Steps:

  • Preheat oven to 450 degrees F and butter a 9 by 13-inch glass baking dish.
  • Bring a large pot of water to a boil and add salt. Cook macaroni according to package directions. Drain.
  • In a large Dutch oven or other heavy pot, saute the bacon until crisp. Remove bacon with a slotted spoon and reserve. Saute the onion in the bacon drippings until soft. Add the 5 tablespoons butter to the onion mixture and melt the butter stirring with a wooden spoon.
  • Using a whisk, add the flour, and stir constantly until well mixed with the fat making a roux. Whisk in the mustard. Gradually add the milk and cream whisking constantly.
  • Add the thyme, bay leaf, and salt. Let come to a simmer and stir frequently for 15 minutes.
  • Strain the hot milk mixture into a metal bowl and discard the solids. Working quickly, mix in 1 cup fontina, blue cheese, 1/2 cup Gruyere, 1/2 cup white Cheddar, 1/2 cup Parmesan, the reserved bacon, and parsley. Continue to stir until all cheese is melted.
  • Add the cooked noodles to the cheese mixture to coat. Add the noodle mixture to the prepared baking dish. Mix the remaining cheese and bread crumbs together and sprinkle on top of the noodles. Bake for about 15 to 20 minutes or until bubbling and golden brown. Remove from oven when done and rest for 5 minutes.

GROWN UP MAC AND CHEESE



Grown Up Mac and Cheese image

For a cozy dinner for two, try Ina Garten's Grown-Up Mac and Cheese, which features cheddar, Roquefort and Gruyre, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     main-dish

Time 1h10m

Yield 2 servings

Number Of Ingredients 14

4 ounces thick-sliced bacon
Vegetable oil
Kosher salt
2 cups elbow macaroni or cavatappi
1 1/2 cups milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
4 ounces Gruyere cheese, grated
3 ounces extra-sharp Cheddar, grated
2 ounces blue cheese, such as Roquefort, crumbled
1/4 teaspoon freshly ground black pepper
Pinch nutmeg
2 slices white sandwich bread, crusts removed
2 tablespoons freshly chopped basil leaves

Steps:

  • Preheat the oven to 400 degrees F.
  • Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven - there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.
  • Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
  • Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes.
  • Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

FIVE-CHEESE MAC AND CHEESE RECIPE BY TASTY



Five-cheese Mac and Cheese Recipe by Tasty image

Here's what you need: elbow macaroni, evaporated milk, eggs, unsalted butter, shredded cheddar cheese, shredded mozzarella cheese, feta cheese, provolone cheese, smoked gouda cheese, salt, black pepper

Provided by Alvin Zhou

Categories     Sides

Yield 5 servings

Number Of Ingredients 11

1 box elbow macaroni
12 oz evaporated milk, 1 can
3 eggs
8 tablespoons unsalted butter
2 cups shredded cheddar cheese, shredded and divided
1 cup shredded mozzarella cheese, shredded
2 tablespoons feta cheese, crumbled
1 cup provolone cheese, cut into small pieces
½ cup smoked gouda cheese, shredded
4 teaspoons salt, divided
2 teaspoons black pepper

Steps:

  • Preheat oven to 350˚F (180˚C).
  • In a large pot or dutch oven, cook macaroni according to package directions, salting the water with 2 teaspoons of salt. Drain and return to the warm pot.
  • Add butter to warm macaroni and mix until melted. Season with the remaining salt and pepper.
  • Add half of the cheddar cheese, mozzarella, provolone, gouda, and feta cheese. Mix well.
  • Add eggs and evaporated milk, mix until fully incorporated.
  • Transfer to a 9x13-inch (23 x 33 cm) baking dish and top with the remaining cheddar cheese.
  • Bake in a preheated oven for 40-45 minutes, until the top has nicely browned.
  • Enjoy!

Nutrition Facts : Calories 1170 calories, Carbohydrate 94 grams, Fat 66 grams, Fiber 3 grams, Protein 54 grams, Sugar 11 grams

MAC-N-CHEESE FOR GROWN-UPS



Mac-N-Cheese for Grown-Ups image

This was sent to me in a William Sonoma magazine and it's a nice variation on an old classic that tends to be a more grown up taste (IMHO) It calls for cavatappi pasta (a fancier elbow looking pasta) but I couldn't find it so just used elbow. Has more steps than most mac-n-cheese I've made but I feel it's worth it and hope you do too.

Provided by Bonnie G 2

Categories     Macaroni And Cheese

Time 1h

Yield 1 Pan, 8-10 serving(s)

Number Of Ingredients 11

6 tablespoons unsalted butter, 3/4 stick -plus more for greasing
6 tablespoons all-purpose flour
1 bay leaf
4 cups milk
1 1/4 cups creme fraiche
1 1/2 teaspoons fleur de sel, pluse more to taste
3 3/4 cups mozzarella cheese, shredded
1 3/4 cups cheddar cheese, shreeded
white pepper, to taste
1 lb cavatappi pasta, cooked al dente and cooled in ice water and drained
3/4 cup breadcrumbs

Steps:

  • Preheat oven to 375.
  • Butter 3-4 quart square baking dish.
  • In 4 quart saucepan over medium heat, melt 6 tablespoons of butter.
  • Stir in flour, cook, stirring, 1 minuted. Add bay leaf.
  • Slowly whisk in milk until smooth.
  • Simmer, whisking occasionally, 14-16 minutes.
  • Discard bay leaf.
  • Whisk in creme fraiche and 1 1/2 teaspoon fleur de sel; bring to simmer.
  • Off heat, stir in 1 1/2 cups each mozzarella and cheedar.
  • Season with Fleur de sel and white pepper.
  • In large bowl, combine pasta and cheese sauce.
  • Stir in 2 cups mozzarella.
  • Transfer to prepared casserole dish.
  • Sprinkle with remaining 1/2 cup mozzarella and cheddar, then with bread crumbs.
  • Bake 30 minutes.
  • Let stand 10 minutes before serving.

SUNNY'S CREAMY 5-CHEESE MAC 'N' CHEESE



Sunny's Creamy 5-Cheese Mac 'n' Cheese image

Provided by Sunny Anderson

Categories     side-dish

Time 55m

Yield 8 to 10 servings

Number Of Ingredients 18

2 tablespoons salted butter
1 tablespoon all-purpose flour
1 1/2 teaspoons hot Hungarian paprika
1 teaspoon ground mustard
3 cloves garlic, grated on a rasp
4 finely chopped scallions, white and green parts
1 teaspoon hot sauce, such as Frank's or Cholula
8 ounces whipped chive-flavored cream cheese
Kosher salt and freshly ground black pepper
2 cups heavy cream
2 cups reserved pasta water
8 ounces sharp Cheddar, shredded from the block
8 ounces Gouda, shredded from the block
8 ounces mozzarella, shredded from the block
3 ounces Pecorino Romano, shredded on a box grater
1 pound elbows, cooked al dente in salted water, 2 cups pasta water reserved
8 ounces sharp Cheddar, shredded from the block
8 ounces mozzarella, shredded from the block

Steps:

  • Preheat the oven to 375 degrees F. Butter the bottom and sides of a deep 13-by-9-inch baking dish.
  • Make the sauce. In a large bowl, mix the ingredients in order, combining completely between additions. Start by adding the flour, paprika, ground mustard, garlic, scallions, hot sauce, cream cheese, a pinch of salt and more grinds of black pepper than normal. Mix this until combined completely. In a liquid measure, mix the heavy cream and pasta water together and add slowly to the bowl while whisking. Add the Cheddar, Gouda, mozzarella and Pecorino Romano cheeses.
  • Bake. Add the pasta to the bowl of liquid and stir until the liquid seeps into the elbows and everything is distributed evenly. Pour into the prepared dish. Level with the back of your spoon. Toss together the Cheddar and mozzarella in a small bowl and sprinkle evenly over the top. Bake until the edges are bubbly and the top is golden brown, 35 to 40 minutes.

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