Yummy 5 Cheese Crack & Cheese
Ingredients
- 1 pound elbow macaroni (about 450 g)
- 2 cups cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 cup Monterey Jack cheese, shredded (or any creamy white cheese)
- 1 cup Parmesan cheese, shredded
- 1 cup Colby or Gouda cheese, shredded (or your favorite cheese)
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 1 cup heavy cream (optional, for extra creaminess)
- 1 teaspoon mustard powder (or 1 tsp Dijon mustard)
- Salt & black pepper to taste
- A pinch of nutmeg (optional)
- A sprinkle of paprika for topping
Directions
- Cook the pasta:
- Bring a large pot of salted water to a boil.
- Cook elbow macaroni until just al dente. Drain and set aside.
- Make the cheese sauce:
- In a saucepan, melt the butter over medium heat.
- Add the flour and whisk for about 1 minute (don’t let it brown).
- Slowly whisk in the milk until smooth and thickened.
- Add the cream, mustard, salt, pepper, and nutmeg.
- Add the cheeses:
- Remove from heat and stir in all the cheeses, saving a little for topping.
- Mix until melted and creamy.
- Combine pasta & sauce:
- Toss the macaroni in the cheese sauce until well coated.
- Bake:
- Pour into a greased baking dish.
- Top with the reserved cheese and sprinkle paprika.
- Bake in a preheated oven at 350°F (180°C) for 25–30 minutes, until bubbly and golden.
- Serve:
- Enjoy hot with that gooey, cheesy pull 😋🧀.