Hey Guys! Today we have a Five Cheese Baked Mac & Cheese for you. What a great comfort dish, right? Who doesn’t love a great mac and cheese and who can’t eat this year round? After yesterday’s food/booze fest (some call the Super Bowl) my liver’s a little mad at me and that’s okay, because I kind of feel like this mac and cheese can fix anything…you know, food that can just do that? Bombed a huge meeting? Go eat some mac and cheese…..Failed a test or final?…..go make and eat this dish…….car problems?….mac and cheese will make it go away. Okay fine, so maybe mac and cheese won’t create world peace and solve all the problems in the world, but man a big bowl of this stuff will make you very happy…for a short period at least. :)
Everyone should go home, make a big batch of this and share it with loved ones….really, it’s delicious, easy and everyone will love you for it! Enjoy! xx, Jenny
Other mac and cheese recipes you might love:
Five Cheese Mac & Cheese
INGREDIENTS
- 1 pound dry gemelli pasta can substitute elbow macaroni
- 3 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 3 ½ tablespoons all purpose flour
- 2 cups whole milk
- 2 tablespoons fresh lemon juice
- 3 ounces white extra sharp cheddar cheese, shredded
- 3 ounces Gruyere, shredded
- 3 ounces Havarti, shredded
- 3 ounces Manchego, shredded
- 1.5 ounce Parmesan cheese, grated
- 12 ounces cooked bacon, crumbled
- 2 tablespoons chives, thinly sliced
topping
- 3 slices sourdough bread, crusts removed and cut into ¼ inch cubes
- ¼ cup (½ stick) unsalted butter
- 2 tablespoons chives, thinly sliced
- 1 tablespoon unsalted butter melted
- salt and pepper to taste
INSTRUCTIONS
- For topping: Toss all ingredients together in a mixing bowl until all cubes are coated in butter. Lightly season with salt and pepper. Set aside until ready to use.
- Preheat oven to 375°F.
- Fill a large pot with water and bring to a boil. Once the water comes to a boil add a generous amount of salt (2½ – 3 tablespoons) and then the pasta.
- Boil pasta for 10 to 12 minutes or until al dente, stirring occasionally. Drain pasta and set aside in a large mixing bowl.
- Melt butter over medium heat in a medium saucepan. Add garlic and sauté for 30 seconds. Sprinkle flour over butter mixture and whisk together. Allow mixture to cook for 2 to 3 minutes.
- Whisk milk into flour mixture and continue to whisk until fully incorporated and no lumps remain. Allow mixture to simmer until thick enough to coat the back of a wooden spoon, 3 to 4 minutes.
- Place all shredded and grated cheeses into a mixing bowl and toss together with lemon juice.
- Stir cheese into the béchamel sauce and stir until cheese just melts and creates a smooth sauce.. Season with salt and pepper.
- Fold cheese sauce into pasta until just combined. Fold in bacon and chives until completely mixed.
- Pour macaroni into a buttered 8”x8” baking dish and spread evenly. Sprinkle the top with the buttered cubes of sourdough and bake for 20 to 25 minutes.
- Remove from oven and allow macaroni and cheese to cool for about 7 minutes before serving.
Did you make this recipe? We want to see!
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Am planning on making this soon but am a little confused by the butter for the topping. It lists 1/4 cup butter and 1 tablespoon melted butter. Is the 1/4 cup not melted? Do you use 1/4 c. plus 1 tablespoon? Help!
Whoa, you’re right! That’s totally weird and a typo! It’s just 1/4 cup unsalted butter, melted…will update the recipe shortly! Thanks!
Awesome! Thank you!
I have been looking for a cheesy recipe like this to incorporate lobster. How much would you suggest? My family are mac and lobster lovers!
Thanks,
Kim