Macaroni and Cheese

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Introduction: Macaroni and Cheese

Amazing mac and cheese recipe with 5:1 cheese to pasta ratio - it's the ultimate tour of Italian greatness in America!

This is one of my favorite pasta dishes, prepared with gouda, cream, ricotta, monterrey jack and fontina cheeses, then garnished with a touch of parsley.

Sure, the stuff from the box gets the job done, but it's not the same. Sometimes you've got to go to the source and make it from scratch, and with ingredients from just two main food groups, dairy and starch, what's holding you back?

This recipe is equally appropriate for a cold night watching a movie at home, or on the table at a pot luck. Wherever it's eaten, it's always impressed people and kept them coming back for more.

Step 1: Ingredients

The Cheeses:
3oz Cream
6oz Ricotta
8oz Monterey Jack
12oz Smoked Gouda (divided) (you can use regular if you like)
12oz Fontina (divided)

The Rest:
16oz (1 lb) elbow macaroni
2tbs Butter
2 cans Fat Free Evaporated Skim Milk

Not Pictured:
Salt and Pepper
Parsley

Tools
Pot large enough to fit all ingredients
9x13 baking dish
Colander

Step 2: Preparation

Separate and grate 4oz of Fontina and 4oz of Gouda to use later.

Slice or crumble hard cheeses so they melt easier when put into warm noodles.

(you can do this while water is warming up and boiling in the following step.)

Step 3: Boil the Mac

Look at the directions on your box of macaroni noodles, and cook for one minute less then optimal time.
(The noodles will continue to cook in the oven.)

When noodles are finished, strain in colander and put back into pot.

Step 4: Adding Ingredients

Preheat to 350 degrees.

Add butter & Evaporated Milk to noodles, mix until butter melts

Add all Cream, Ricotta and Monterey Jack Cheese,
also add 8oz Gouda & 8oz Fontina

Mix everything together until mostly melted.

Add salt, pepper and parsley to taste.

Mix thoroughly.

Step 5: Swapping Containers

Pour Noodles from pot to 9x13 baking dish

sprinkle top with 4oz grated Gouda and 4oz grated Fontina

Place pan in preheated oven

wait 30 minutes, check

If the top looks golden brown, it's ready to take out.
If not, leave in for an extra 5 minutes.

Continue checking every five minutes.
Shouldn't require more then 45 minutes.

When golden brown, take out and let cool.

Step 6: Enjoy

Dish out, and enjoy your mac and cheese.


This is one of my favorite pasta dishes, prepared with Smoked Gouda to give it a slightly different flavor.

Everyone who's tried this, has expressed how much they enjoyed it. If you're wary about the smoked taste though, swapping in regular Gouda will produce the an excellent, non smoked flavor.

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28 Comments

The only thing that would make this better is adding some fish (i.e smoked salmon)

what about bacon?

0___0  i havnt made it yet but just by looking at it . im Grabbing some  Antacid  .. i will enjoy this

I made it this weekend and it was VERY delicious the first night. unfortunately once you refrigerate and reheat it loses alot of the initial flair so I ended up pouring some delicious vodka sauce over top and it lasted a few days more! Thanks!

hahahahaha. I tend to re-bake leftovers to warm them up (not sure if you were microwaving). I'm not sure I ever noticed them tasting bad afterwards, though to be fair, I always enjoy mac and cheese (even when it's not as up to par as I might hope). I like your solution though! If alcohol didn't play badly with my system, I'd try this with some cold mac currently sitting in my fridge. Thanks!

Here at home (South Africa) we always add a layer of sliced tomatoes under the cheese layer before it goes in the oven. My kids don't like tomato so I do half fresh tomatoes and half crushed tomato chips (that's crisps for those who don't live in SA) Yum!

That actually sounds really tasty...I may have to try that my next time round.

I'm sure 'skin' milk is really "SKIM MILK". Right?