The Ultimate Five-Cheese Macaroni and Cheese

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Grate your sharp cheddar, mozzarella, and Monterey Jack cheeses. • Keep them separated.

Step 2

If cooking in glass, preheat to 400 degrees F (If cooking in cast iron, preheat your oven to 375 degrees F) (If cooking in a foil pan, preheat to 390 degrees F)

Step 3

Bring a large pot of water to a boil

Step 4

Add 2 tsp. of sea salt and stir

Step 5

Add 4 ½ Tbsp. extra-virgin olive oil and stir

Step 6

Add the elbow macaroni to the boiling water • Stir frequently so that it does not stick together. • Do NOT cook your macaroni until it is soggy. • Cook it until it is just shy of al dente. • When your macaroni is al dente, it still has a little bite and chew to it. This is good because it will cook further when you put the dish in the oven. • The size of your dish will determine how much macaroni you will need. • For my 3-quart enameled cast iron Dutch oven, 1 lb. was enough. If you are not sure, go ahead and use 2 lbs. You can always use the leftover for something else.

Step 7

Drain the macaroni

Step 8

Add about a 3/4 stick of butter cut into cubes, and stir until melted.

Step 9

Set macaroni aside and allow it to cool for 20 minutes or so.

Step 10

Generously coat the dish you are using with butter.

Step 11

Begin to build your layers. Start by adding a single layer of macaroni noodles on the bottom layer.

Step 12

Then, add a light layer of Mozzarella, then Sharp Cheddar, and then Monterey Jack cheese. • I always do the sharp cheddar second because of the contrasting color with the white cheeses. It makes it easier to see where I’ve been when spreading the last white cheese.

Step 13

After the layer of cheeses, sprinkle a very sparse layer of dried basil.

Step 14

Repeat. Add a layer of macaroni

Step 15

Follow with layers of Mozzarella, Sharp Cheddar, and Monterey Jack cheeses.

Step 16

Follow again with the sparse layer of dried basil.

Step 17

Repeat one last time. On this last layer, the presentation layer, you want the cheeses to be a little more mixed. You don’t want all of the white cheeses on top. Should be a nice mix. So kind of alternate your cheeses so the top looks mixed – not all one color.

Step 18

If you are adding bacon, sprinkle a light layer of cooked minced bacon over the noodles before and after you add the cheese.

Step 19

Sprinkle on one last sparse layer of dried basil.

Step 20

Then, on the top only, sprinkle a light layer of Parmesan cheese followed by a light layer of Pecorino Romano cheese.

Step 21

Top the dish off with an ultra light layer of Smoked paprika for color. Use a shaker so you don’t get clumps.

Step 22

In a blender, combine 3 cups of milk, 4 eggs, 3 tsp. sea salt, and 3 tsp. white sugar.

Step 23

Blend for about 15 seconds. How much of this you will need to make will depend on how large of dish you are using.

Step 24

Pour the milk/egg mixture slowly into the center of the macaroni. • Pour slowly so that you do not disturb your layer of Parmesan, Pecorino Romano, and paprika. • Keep an eye on the edges of the dish and fill to just below the top of the last layer of macaroni.

Step 25

The cheese should mound above the macaroni and milk/egg mixture.

Step 26

Repeat step 22 to create a second batch of the milk/egg mixture

Step 27

Pour this second milk/egg mixture slowly into the center of the macaroni.

Step 28

Sprinkle a little bit of cheese and paprika on the spot where you poured the milk so that everything will look consistent.

Step 29

Cover the dish with foil (or a lid), and put in the oven for 30 minutes.

Step 30

After 30 minutes, remove lid or foil and cook an additional 30 minutes. • Keep an eye on it for the last ten minutes so that you DON’T scorch the top. The top should just be lightly browned. • If the top begins to get too brown, put the lid back on or tent the dish with foil. It does need the full hour in the oven.

Step 31

After your macaroni and cheese has cooked for one hour, test the center for doneness. This dish should be relatively firm, not soupy or runny. Insert something like a bamboo skewer into the center of the dish, all the way to the bottom. If a runny liquid is released, your dish is not done. Cover and put back in the oven for an additional 10 minutes or so, then check it again. Time will vary on this dish depending on what you cook it in. Deeper dishes take longer to cook.

Step 32

Allow the dish to rest for 10 minutes or so before serving.