FIVE CHEESE MACARONI & CHEESE

When the girls were young money wasn’t so free for us. That meant a lot of casserole type dinners and Macaroni and cheese was a favorite. Should I be embarrassed, my daughters grew up on the boxed stuff – to this day they both still love it but I think my homemade version wins their hearts over blue box.

 

This is the recipe I’ve perfected over the years and the one that comforts the family on those colder winter nights.

 

Keep in mind, I ALWAYS use the cream cheese and Kaukauna cheese, but the next three cheeses may vary to what I have on hand. I prefer the Fontina, it has such a nice mild fruity flavor and melts so beautifully. The Parmesan adds that bit of nuttiness and the cheddar – it is nice and sharp and just helps with that nice orangie color!

Prepare baking dish by greasing and add macaroni.

In large sauce pan make roux with butter and flour.

Once combined and golden add cream and half and half.

Whisk until it thickens and then add Tapatio, garlic salt and nutmeg

Add cream cheese and Kaukauna cheddar cheese spread.

 

Once smooth turn off the heat and creamy add shredded cheeses.

Pour cheesy goodness over the macaroni and mix together.

For topping mix melted butter and Panko crumbs

Spread evenly over the macaroni and cheese.

Bake in a 350 degree oven for 1 hour or until brown and bubbly.

INGREDIENTS

• 16 Ounce Elbow Macaroni Large (cooked as directed)
• 3 Tablespoons Butter
• 3 Tablespoons All Purpose Flour
• 1 Cup Whipping Cream
• 2 Cups Half and Half
• 2 teaspoons Lawry’s Garlic Salt
• 1 teaspoon White Pepper
• 1 teaspoon Tapatio Sauce
• ½ teaspoon Freshly Grated Nutmeg
• 8 Ounces Cream Cheese
• 6.5 Ounces Kaukauna Sharp Spreadable Cheddar Cheese
• 1 Cup Fontina Cheese (grated)
• ½ Cup Parmesan Cheese (grated)
• ½ Cup Sharp Cheddar Cheese (grated)
• Topping3 Tablespoons Butter (melted)
• 1 Cup Panko Crumbs

PREPARATION

1. Preheat oven to 350°.
2. Prepare a 10”x15” glass baking dish by greasing with butter or cooking spray.
3. Place noodles in baking dish.
4. Place large sauce pan on low heat to make a roux with butter and flour. Mix together until a light golden color.
5. Pour cream and half and half into the roux, whisking continuously until thick.
6. Add the tabasco, garlic salt, nutmeg.
7. Add Cream Cheese and Kaukauna Cheese and continue whisking until well blended with creamy roux.
8. Turn off heat and add shredded Fontina, parmesan and cheddar cheeses.
9. Carefully pour mixture over noodles. Mix together thoroughly.
10. Topping: Combine melted butter and panko crumbs together.
11. Sprinkle topping on top of macaroni and cheese.
12. Place in oven for 1 hour or until bubbly and brown.