5 Cheese Macaroni Recipe

Presented by Chef Kendric Ingredients For the pasta: 1 lb elbow macaroni or your preferred pasta For the cheese sauce: 4 tablespoons unsalted butter 1/4 cup all-purpose flour 3 cups whole milk 1 cup heavy cream 1 tablespoons of mustard 1 teaspoon salt (adjust to taste) 1/2 teaspoon black pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon smoked paprika (optional) Cheeses (grated or shredded): 1 cup sharp cheddar cheese 1 cup mozzarella cheese 1 cup Gruyère cheese 1 cup fontina cheese 1 cup Parmesan cheese For the topping: 1 cup panko breadcrumbs 2 tablespoons melted butter 1/4 cup grated Parmesan cheese Instructions 1Cook the pasta: • Boil the pasta in salted water according to the package instructions until al dente. Drain and set aside. 2. Make the cheese sauce: • In a large saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes to create a roux. • Gradually add the milk and heavy cream, whisking constantly to avoid lumps. Cook until the mixture thickens and starts to bubble. • Stir in the salt, black pepper, garlic powder, onion powder, and smoked paprika. • Reduce the heat to low and slowly add the cheeses (cheddar, mozzarella, Gruyère, fontina, and Parmesan), stirring until fully melted and smooth. 3. Combine pasta and cheese sauce: • Add the cooked pasta to the cheese sauce and mix well until the pasta is evenly coated. 4. Prepare the topping: • In a small bowl, combine the panko breadcrumbs, melted butter, and grated Parmesan cheese. 5. Bake: • Preheat your oven to 375°F (190°C). • Transfer the macaroni and cheese mixture to a greased baking dish. • Sprinkle the breadcrumb mixture evenly over the top. • Bake in the preheated oven for about 20-25 minutes, or until the top is golden brown and crispy. 6. Serve: • Let the macaroni and cheese cool for a few minutes before serving.