Five Cheese Baked Macaroni Recipe
Baked macaroni and cheese with five cheeses
Ingredients
- 1 qt half & half
- 1 qt heavy cream
- 1/4 cup parmesan cheese - finely grated
- 1/2 tsp Kosher salt
- 1/4 tsp white pepper
- 1 oz Asiago cheese shredded
- 1 1/2 tbsp Reggianto cheese Argentine brand Zerto - shredded
- 1 oz garlic, minced
- 1 tsp olive oil
- 2 oz Fontina cheese
- 1/2 stick butter
- 1/4 cup flour (for gluten-free try Bob's Red Mill flour used by Disney)
- 1 pound Cooked Penna Pasta
- 1/4 pound Pancetta, Diced & cooked
- 2 cups Cheese Sauce
- 1 oz Shredded Mozzarella
- 2 Tbls. Seasoned Bread Crumbs
Cheese Sauce
Roux
Macaroni and Cheese
Instructions
- In a 4-quart saucepot add olive oil and heat, add garlic, then add milk and bring milk to a simmer.
- Stir in Roux (no lumps).
- Add heavy cream and cheese, cook slow, simmer and season.
- Melt butter, stir in flour (for gluten-free try Bob's Red Mill flour used by Disney).
- Cook over medium heat for 5-7 minutes, stir often.
- Combine the first four ingredients together, making sure all are cold.
- Pour into greased 1/2 inch pan
- Cover with foil and bake at 350 for 8 minutes
- Remove foil and sprinkle bread crumbs over pasta mixture.
- Bake uncovered for 5 minutes
Cheese Sauce
Roux
Macaroni and Cheese