Yummy 5 Cheese Crack Cheese (Print Version)
Creamy macaroni with five cheeses melts into a decadent, gooey comfort classic. Ultimate cheesy delight.
# Ingredients:
→ Pasta and Dairy
01 -
450 grams elbow macaroni
02 -
2 cups (approx. 200 grams) sharp cheddar cheese, shredded
03 -
1 cup (approx. 100 grams) mozzarella cheese, shredded
04 -
1 cup (approx. 100 grams) gouda cheese, shredded
05 -
1 cup (approx. 90 grams) parmesan cheese, grated
06 -
1 cup (225 grams) cream cheese, softened
07 -
120 millilitres whole milk
# Instructions:
01 -
Bring a large pot of salted water to a rolling boil. Add elbow macaroni and cook until al dente, approximately 7-8 minutes. Drain thoroughly and reserve.
02 -
In a large saucepan set over medium heat, combine milk and softened cream cheese. Whisk steadily until the mixture is completely melted and smooth, forming an even sauce.
03 -
Gradually fold cheddar, mozzarella, gouda, and parmesan into the cream mixture. Stir continuously until all cheeses are fully melted, resulting in a cohesive, glossy sauce.
04 -
Gently incorporate the drained macaroni into the cheese sauce, ensuring all pasta is thoroughly coated and evenly mixed.
05 -
For a golden crust, transfer the macaroni and cheese to a baking dish. Top generously with extra shredded cheese. Place under a hot grill (broiler) for 3–5 minutes, or until the top is bubbling and deeply golden.
06 -
Serve the mac and cheese hot, garnished with freshly chopped parsley or crispy bacon bits according to preference.
# Notes:
01 -
For smoother cheese sauce, shred cheese from blocks instead of using pre-shredded varieties to avoid additives that hinder melting.
02 -
Bring cheeses to room temperature for faster incorporation into the sauce.