Five Cheese Mac and Cheese
That’s right, I said it…Five Cheese Mac & Cheese, the ultimate comfort food. This elevated recipe is sure to please everyone!
Servings Prep Time
8people 30minutes
Cook Time
30minutes
Servings Prep Time
8people 30minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Heat oven to 425 F. Bring large pot of salted water to a boil.
  2. In a saucepan, add cream, milk, sprigs of thyme, bay leaf and smashed garlic. Bring to a low simmer for 10 minutes.
  3. In a large saute pan, add 3 Tablespoons butter and melt. Add 3 Tablespoons flour and cook for about 5 minutes until light golden in color, this is the roux.
  4. Strain milk mixture slowly into flour mixture to remove the thyme sprigs, bay leaf and garlic cloves. Whisk as you add so that you don’t get any lumps. Add dry mustard, salt and pepper and stir to combine.
  5. Boil pasta for 2 minutes less than package instructions, drain.
  6. Add cheese to the béchamel sauce and stir until completely smooth.
  7. In another small pan, heat over medium low, add butter and panko bread crumbs to lightly toast. Set aside.
  8. Add cooked pasta to the cheese sauce and combine completely. Taste for seasoning, you may need to add more salt and pepper at this point. Pour into a baking dish, top with parmesan and panko crumbs. Place in the oven for about 5 minutes just to toast the top. Sprinkle some fresh thyme over the top and serve!
Recipe Notes

I realize it’s more work to grate each cheese by hand (or food processor), but I promise it’s worth it.  Some of the packaged shredded cheeses sold in the store are actually padded with fillers.  Best to stick with actual cheese, right?

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