5 Cheese Crack and Cheese (Version imprimable)
Creamy, cheesy macaroni baked until bubbling and golden with five blended cheeses.
# Composition:
→ Pasta
01 -
450 grams elbow macaroni
→ Cheeses
02 -
200 grams shredded cheddar cheese
03 -
100 grams shredded mozzarella cheese
04 -
100 grams shredded gouda cheese
05 -
100 grams grated parmesan cheese
06 -
225 grams cream cheese, softened
→ Sauce Base
07 -
120 milliliters whole milk
08 -
57 grams unsalted butter
09 -
1 teaspoon garlic powder
10 -
Salt, to taste
11 -
Freshly ground black pepper, to taste
# Étapes de réalisation:
01 -
Set oven to 175°C and allow to preheat.
02 -
Bring a large pot of salted water to a rapid boil. Add elbow macaroni and cook until al dente, following package instructions. Drain thoroughly.
03 -
In a large pot over medium heat, melt butter. Incorporate softened cream cheese and milk, whisking continuously until a smooth, creamy mixture forms.
04 -
Add garlic powder, salt, and freshly ground black pepper. Whisk to integrate seasonings evenly.
05 -
Return drained macaroni to the pot and mix thoroughly to coat all pasta evenly in the sauce.
06 -
Gradually add shredded cheddar, mozzarella, gouda, and grated parmesan. Stir consistently until all cheeses are melted and the mixture is homogenous.
07 -
Spoon the cheesy pasta mixture into a greased baking dish, spreading the surface evenly.
08 -
Place the baking dish uncovered in the preheated oven and bake for 25–30 minutes, or until golden and bubbling on top.
09 -
Remove from oven and let cool for several minutes. Portion and serve hot.
# Détails supplémentaires:
01 -
For enhanced flavor, use a blend of cheeses with distinct profiles such as sharp cheddar and aged gouda.