Super Cheesy Macaroni with Five Cheeses
Submitted by kimlein
Five-cheese baked macaroni with cheddar, Monterey Jack, Gruyere, Parmesan, and goat cheese, plus prosciutto and fresh herbs. Make-ahead grown-up mac and cheese.
YIELD
12 servingsPREP
10 minCOOK
20 minREADY
30 minA grown-up baked macaroni and cheese with five different cheeses doing five different jobs. Sharp cheddar and Monterey Jack deliver the melty cheese-pull stretch, Gruyere brings nutty depth, Parmesan adds salty umami, and crumbled goat cheese provides tangy creamy pockets that punctuate every other bite.
Chopped prosciutto and fresh tarragon (or basil) are the secret weapons. The prosciutto melts into the cheese sauce as it bakes, distributing salty pork flavor throughout. The tarragon brings a soft anise note that lifts the rich cheese into something more dinner-party than weeknight.
An egg-and-milk custard binds everything together as it bakes, the way a strata does, so the dish slices clean for serving instead of scooping like soft mac. The note in the recipe is right: this dish works with any combination of these cheeses, so don’t sweat tracking down all five.
Chef Tips
- Slightly undercook the pasta; it finishes cooking in the oven and overcooked starts to mush.
- Rinse the pasta under cold water as the directions say to stop cooking and rinse off excess starch.
- Make ahead and refrigerate; flavors meld better with a few hours rest before baking.
- The final broil step is what gives the proper golden crust; watch closely so it doesn’t scorch.
Variations
- Swap prosciutto for crumbled cooked bacon or chopped ham.
- Use Fontina or smoked Gouda in place of one of the cheeses for variety.
- Top with toasted breadcrumbs before baking for a crispier crust.
Ingredients
Directions
Butter bottom and sides of a 13×9 inch baking pan.
Bring 6 quarts of water to a rapid boil.
Lightly salt the water, then cook pasta according to package directions.
When pasta loses its raw texture but is still slightly firm, remove from heat, drain, rinse under cold water, then drain again.
Transfer pasta to a large bowl. In a small bowl, combine eggs, milk, nutmeg, salt and white pepper.
Beat with a whisk until well-blended, then stir liquid into pasta.
Set aside ⅓ cup of the cheddar, then add all other ingredients to pasta and gently stir until evenly combined. Fill baking pan with pasta.
Sprinkle on remaining cheddar.
If the dish is made more than 1 hour before serving, refrigerate.
(All advance preparation steps may be completed up to 8 hours before you begin final cooking).
Preheat oven to 350℉ (180℃).
Place baking pan in preheated oven about 4 inches below broiler, and bake uncovered until pasta is thoroughly reheated and cheese sauce is bubbling, about 30 minutes.
Turn oven setting to inchbroil inch and cup ok until top is golden, about 5 minutes.
Serve at once. Makes 4 main course servings.
NOTE: This dish will still taste delicious if you use only one or any combination of the five cheeses.
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