Five Cheese Mac And Cheese Recipe
Vermont white and yellow cheddar, Parmesan, Gruyere and fontina in rich béchamel, cavatappi-shaped pasta and savory breadcrumb crust.
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Ingredients
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Pasta
Cheese Sauce
Breadcrumb Topping
Method
Pasta Preparation
- 1
Cook the Pasta
In a large pot, bring salted water to a boil. Add the cavatappi pasta and cook according to package instructions until al dente. Drain and set aside.
Cheese Sauce Preparation
- 2
Make the Roux
In a large saucepan over medium heat, melt the unsalted butter. Once melted, whisk in the all-purpose flour and cook for about 2-3 minutes until the mixture is bubbly and golden.
- 3
Add Milk
Gradually pour in the whole milk while continuously whisking to prevent lumps. Cook for approximately 5-7 minutes until the mixture thickens and coats the back of a spoon.
- 4
Incorporate Cheeses
Reduce the heat to low and slowly add the shredded Vermont white and yellow cheddar, Parmesan, Gruyere, and Fontina cheese, stirring until fully melted and smooth.
- 5
Season the Sauce
Add salt and black pepper to taste. Stir to combine.
Combine and Bake
- 6
Combine Pasta and Sauce
In a large mixing bowl, combine the cooked cavatappi pasta with the cheese sauce, stirring until the pasta is evenly coated.
- 7
Prepare Breadcrumb Topping
In a small bowl, mix together the panko breadcrumbs, melted unsalted butter, and dried parsley until well combined.
- 8
Assemble the Dish
Preheat the oven to 350°F (175°C). Transfer the pasta and cheese mixture to a greased baking dish. Evenly sprinkle the breadcrumb topping over the pasta.
- 9
Bake
Bake in the preheated oven for 25-30 minutes until the top is golden brown and crispy.