Description
A rich and creamy macaroni and cheese dish with a mix of delicious cheeses.
Ingredients
Scale
- 1 pound elbow macaroni (or cellentani pasta)
- 4 tablespoons butter
- 3 tablespoons flour
- 2–3 cups milk
- 1 cup heavy whipping cream
- salt and pepper to taste
- 1/2 teaspoon onion powder to taste
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded parmigiano reggiano
- 1 cup shredded fontina cheese
- 1 cup shredded pecorino romano cheese
- 1/2 cup muenster cheese (cut into small chunks)
Instructions
- Preheat oven to 375 degrees.
- Cook the pasta in accordance with the instructions on the package.
- Drain the macaroni and rinse with cold water.
- Heat a sauce pan on medium heat. Add the butter and allow it to melt.
- Once melted, add the flour and whisk…
- Add the milk and heavy whipping cream and stir.
- Add half of the shredded cheese and stir until melted.
- Add the seasonings and taste repeatedly.
- Return the pasta to the large pot. Drizzle the liquid mixture over the pasta and stir until fully combined.
- Spray a baking pan or cast iron skillet with oil or grease with butter.
- Layer in the pasta and cheese.
- Ensure there is adequate liquid throughout these steps.
- Bake for 25-45 minutes until the cheese has melted and is bubbly.
- Cool before serving.
Notes
- This dish can be customized with different cheeses based on preference.
- Adjust milk quantity as needed for desired consistency.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 600
- Sugar: 4g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg