5 Cheese Crack and Cheese (Print Version)
Macaroni layered with cheddar, gouda, parmesan, and more, baked to a bubbling golden finish.
# Ingredients:
→ Pasta
01 -
450 grams elbow macaroni
→ Cheeses
02 -
200 grams shredded cheddar cheese
03 -
100 grams shredded mozzarella cheese
04 -
100 grams shredded gouda cheese
05 -
100 grams grated parmesan cheese
06 -
225 grams cream cheese, softened
→ Sauce Base
07 -
120 milliliters whole milk
08 -
60 grams unsalted butter
09 -
1 teaspoon garlic powder
10 -
Salt, to taste
11 -
Freshly ground black pepper, to taste
# Instructions:
01 -
Heat oven to 175°C. Allow to fully preheat while preparing other components.
02 -
Bring a large pot of salted water to a boil. Boil elbow macaroni until al dente, according to package instructions. Drain thoroughly.
03 -
In a large pot over medium heat, melt unsalted butter. Add softened cream cheese and milk, whisking constantly until the mixture becomes completely smooth and uniform.
04 -
Add garlic powder, salt, and freshly ground black pepper. Whisk until seasonings are evenly distributed.
05 -
Return drained pasta to the pot. Stir thoroughly to ensure every piece is coated in the creamy sauce.
06 -
Gradually add shredded cheddar, mozzarella, gouda, and grated parmesan cheeses. Stir until all cheeses are melted and the sauce is cohesive and velvety.
07 -
Transfer the cheesy pasta mixture into a greased baking dish, spreading evenly for optimal browning.
08 -
Place the dish uncovered in the oven and bake for 25 to 30 minutes, until the surface is golden and bubbling.
09 -
Remove from the oven and let stand for several minutes before serving hot.
# Notes:
01 -
For a crispier crust, top with additional cheddar or a sprinkle of toasted breadcrumbs before baking.