5 Cheese Crack and Cheese (Print Version)

Silky macaroni tossed with layers of cheddar, gouda, mozzarella, and parmesan, finished under the broiler for a crisp cheesy shell.

# Ingredients:

→ Pasta

01 - One pound of elbow noodles

→ Cheeses

02 - One cup of softened cream cheese
03 - A cup of grated parmesan cheese
04 - A cup of shredded gouda
05 - Two cups of cheddar, shredded
06 - A cup of mozzarella, shredded

→ Sauce Base

07 - Half a cup whole milk
08 - A quarter cup of butter
09 - One teaspoon garlic powder
10 - Salt and pepper to your liking

# Instructions:

01 - Once it's out of the oven, let it chill for a few minutes then dig in while it's still warm.
02 - Slide the dish in, uncovered, and give it 25 to 30 minutes. You're looking for a golden, bubbly top.
03 - Dump the gooey macaroni into a buttered-up baking dish and spread it around to level things out.
04 - Toss in the shredded cheddar, mozzarella, gouda, and parmesan bit by bit. Stir as you go so everything turns nice and melty.
05 - Bring back the cooked noodles and mix them up with your creamy stuff so every piece gets coated.
06 - Sprinkle in some garlic powder, salt, and pepper. Give it a whisk to blend it all in.
07 - In a big pot over medium, melt butter, then add the cream cheese and milk. Whisk until it's super smooth and even.
08 - Fill a big pot with salted water, boil it, toss in your elbow noodles, and cook 'em till just tender. Drain well.
09 - Crank your oven up to 350°F and let it get hot.

# Notes:

01 - Want a crunchy top? Sprinkle on more shredded cheese or toss some toasted breadcrumbs before baking.

Back