THE ULTIMATE 5 CHEESE BAKED MAC AND CHEESE

The Ultimate 5 Cheese Baked Mac and Cheese image

Provided by Nor Mac

Time 50m

Number Of Ingredients 18

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NOTE: YOU MAY DIVIDE INGREDIENTS IN HALF TO MAKE A SMALLER BATCH. CONTINUE TO FOLLOW INSTRUCTIONS
1 lb elbow macaroni cooked aldente, and drained per instructions on box
2 Tbsp butter
TOPPING
1 c seasoned panko bread crumbs or crushed ritz crackers
2-4 Tbsp butter. use 2 tablespoons for panko. more for crackers
CHEESE SAUCE
4 Tbsp butter
1/4 c flour
4 c whole milk
1 tsp salt
1/2 tsp black pepper
1 1/2 tsp mustard powder
16 oz cottage cheese whipped. i used my food processor
1 1/2 c shredded sharp cheddar cheese
1 1/2 c swiss cheese shredded
1 c american cheese shredded
2 c mozzarella cheese shreded

Steps:

1. Note: you may divide recipe ingredients in half to make a smaller pan.
2. Preheat oven to 350°.
3. Salt water for macaroni. Bring water to a boil. Cook per instructions on box and drain.
4. After draining macaroni. Pour back into large kettle. Add 2 tablespoons of butter. Stiruntil melted and macaroni is coated evenly. Set aside.
5. Melt 4 tablespoons of butter in large Dutch oven. Add in the flour. Over medium low heat Stir frequently until thickened .
6. Add in the milk and cottage cheese. Followed by salt, pepper, and mustard. Raise temperature of stove to medium high heat. Stir constantly until well combined and hot.
7. Mix the painko bread crumbs with 2 tablespoons of melted butter and set aside
8. Add the cheddar, American, Swiss, and mozzarella cheese to the hot milk mixture. Stir over heat until the cheese is melted in well.
9. Add in the macaroni and stir well to combine.
10. Pour into large buttered 9 x 13" pan or casserole. You may also foil line and butter it before adding macaroni.
11. Sprinkle with Panko breadcrumbs. Bake in oven until top of panko crumbs are golden brown. Approximately 30 to 35 minutes. Remove from oven. Let rest for 5 to 10 minutes before serving. Store leftovers in fridge .