This is a favorite recipe with a twist. Rather than using all sharp cheddar cheese. I decided to use five different cheeses. It resulted in a yummy, creamy and flavorful mac & cheese. This is the ultimate comfort food. . Enjoy!
Provided by Nor Mac
Categories Pasta Sides
Time 50m
Number Of Ingredients 18
Steps:
- 1. Note: you may divide recipe ingredients in half to make a smaller pan.
- 2. Preheat oven to 350°.
- 3. Salt water for macaroni. Bring water to a boil. Cook per instructions on box and drain.
- 4. After draining macaroni. Pour back into large kettle. Add 2 tablespoons of butter. Stiruntil melted and macaroni is coated evenly. Set aside.
- 5. Melt 4 tablespoons of butter in large Dutch oven. Add in the flour. Over medium low heat Stir frequently until thickened .
- 6. Add in the milk and cottage cheese. Followed by salt, pepper, and mustard. Raise temperature of stove to medium high heat. Stir constantly until well combined and hot.
- 7. Mix the painko bread crumbs with 2 tablespoons of melted butter and set aside
- 8. Add the cheddar, American, Swiss, and mozzarella cheese to the hot milk mixture. Stir over heat until the cheese is melted in well.
- 9. Add in the macaroni and stir well to combine.
- 10. Pour into large buttered 9 x 13" pan or casserole. You may also foil line and butter it before adding macaroni.
- 11. Sprinkle with Panko breadcrumbs. Bake in oven until top of panko crumbs are golden brown. Approximately 30 to 35 minutes. Remove from oven. Let rest for 5 to 10 minutes before serving. Store leftovers in fridge .
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