Cheese Lovers 5 Cheese Mac and Cheese

Total Time:
1 hr 40 min
Prep:
35 min
Inactive:
5 min
Cook:
1 hr

Yield:
6 servings
Level:
Intermediate

Ingredients
  • Kosher salt
  • 1 (16-ounce) package macaroni (cellentani or other curly noodle)
  • 1/4 pound bacon, diced
  • 1 medium onion, diced
  • 5 tablespoons unsalted butter, plus more to butter baking dish
  • 6 tablespoons all-purpose flour
  • 1 tablespoon Dijon mustard
  • 2 1/2 cups whole milk
  • 2 cups heavy cream
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1 1/2 cups grated fontina
  • 1/2 cup crumbled blue cheese
  • 3/4 cup grated Gruyere
  • 3/4 cup grated white Cheddar (Australian)
  • 3/4 cup grated Parmesan
  • 3 tablespoons chopped Italian parsley
  • 1/4 cup bread crumbs
Directions

Preheat oven to 450 degrees F and butter a 9 by 13-inch glass baking dish.

Bring a large pot of water to a boil and add salt. Cook macaroni according to package directions. Drain.

In a large Dutch oven or other heavy pot, saute the bacon until crisp. Remove bacon with a slotted spoon and reserve. Saute the onion in the bacon drippings until soft. Add the 5 tablespoons butter to the onion mixture and melt the butter stirring with a wooden spoon.

Using a whisk, add the flour, and stir constantly until well mixed with the fat making a roux. Whisk in the mustard. Gradually add the milk and cream whisking constantly.

Add the thyme, bay leaf, and salt. Let come to a simmer and stir frequently for 15 minutes.

Strain the hot milk mixture into a metal bowl and discard the solids. Working quickly, mix in 1 cup fontina, blue cheese, 1/2 cup Gruyere, 1/2 cup white Cheddar, 1/2 cup Parmesan, the reserved bacon, and parsley. Continue to stir until all cheese is melted.

Add the cooked noodles to the cheese mixture to coat. Add the noodle mixture to the prepared baking dish. Mix the remaining cheese and bread crumbs together and sprinkle on top of the noodles. Bake for about 15 to 20 minutes or until bubbling and golden brown. Remove from oven when done and rest for 5 minutes.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.5 148
Great recipe I've made it 5 times. I didn't discard the onions either. I would suggest adding some extra bacon and parsley to add to the breadcrumbs mixture so to make the bacon ibits and green of the parsley pop to the eye. item not reviewed by moderator and published
This recipe is AWESOME!! I don't strain the milk mixture- why would you eliminate the onion sauteed in that lovely bacon grease?? I have gotten rave reviews every time I have made this!! item not reviewed by moderator and published
I get rave reviews every time I make this. I omit the onion' but otherwise stay true to the recipe. Last time I made it ahead, popped it out of the fridge to the oven until hot and it was still awesome. It saved me the last minute stress so I could enjoy the company of my guests. This is a fairly labor intensive dish, but is so worth it. item not reviewed by moderator and published
amazing i make it twice a year. i buy the cheese up ahead of time so iam forking out all the money at once. but its a big hit item not reviewed by moderator and published
Simply awesome!! item not reviewed by moderator and published
I love this recipe! This is what I always make to take to our family suppers on the holidays. It never fails to be requested and is ALWAYS a hit! Comfort food at its finest. item not reviewed by moderator and published
I read a lot of the reviews and made this exactly as the recipe says, and I must have done it right because it took exactly the amount of time specified at the top...but I didn't like it. I would add more bacon, plus I would leave OUT the blue cheese, along with the thyme and onion in the roux, assuming I'd ever make it again, which I know I won't. The other 4 cheeses in this are mild and the blue cheese overpowers them even though there is less blue cheese than the other cheeses in it. Also, this was a VERY expensive recipe to make. I'm sure there are other, less expensive and easier recipes online that will taste better than this one. If you do decide to make it - unless you really really LIKE blue cheese - I suggest you leave that out and put in more cheddar. item not reviewed by moderator and published
***MUST TRY**** It is the most AMAZING Mac-N-Cheese ever! I absolutely loved how all the different textures and tastes came together; BRILLIANTLY DONE!!!! I have never been a big fan of Mac-N-Cheese but this is all in a class of its own and Certainly a MUST KEEP recipe. I also enjoyed the subtle taste of blue cheese; just the right amount and not overpowering. Truly an amazing dish and one to make over and over again. ****MUST TRY FOLKS**** You wont be disappointed for sure. item not reviewed by moderator and published
I wish people would quit rating recipes that they have changed!!! If you aren't going to follow a recipe, ie, leave out the blue cheese, then don't rate it, it's not the written recipe!!!!! This is a great recipe as is! item not reviewed by moderator and published
This is the most amazing Mac and cheese! I've made it Several times and everyone says its the best they've ever had. It is about $50 t item not reviewed by moderator and published

Not what you're looking for? Try:

Mac and Cheese Grilled Cheese with Bacon Two Ways

Recipe courtesy of Jeff Mauro