Description
A creamy, cheesy delight made with multiple cheeses and elbow macaroni, perfect for a comforting meal.
Ingredients
- 1 pound elbow macaroni
- 4 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded Gouda cheese
- 1 cup ricotta cheese
- 1 cup grated Parmesan cheese
- 4 cups milk
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Breadcrumbs (optional, for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
- In a large saucepan, melt the butter over medium heat. Stir in the flour to create a roux and cook for about 1 minute, stirring continuously.
- Gradually whisk in the milk and continue to whisk until the mixture thickens and is smooth.
- Stir in the garlic powder, onion powder, salt, and pepper to taste.
- Remove the saucepan from heat and add all five cheeses, stirring until melted and smooth.
- Combine the cooked macaroni with the cheese sauce, mixing well to ensure even coverage.
- Pour the macaroni and cheese into a greased baking dish. If desired, sprinkle breadcrumbs on top for a crunchy topping.
- Bake for about 30 minutes, or until bubbly and golden on top.
- Let it cool slightly before serving.
Notes
For best results, use high-quality cheeses and avoid overcooking the pasta. Allow it to rest after baking for easier serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern