Macaroni and Cheese




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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

Pot large enough to fit all ingredients
9x13 baking dish

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 Discussions


      9 years ago on Introduction

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


      10 years ago on Introduction

      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!

      1 reply

      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!


      10 years ago on Introduction

      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!

      1 reply

      10 years ago on Introduction

      That's similar to how macaroni and cheese has always been made. For a long time Velveeta was the only choice of affordable cheese in super markets around here, so that's what was used. Nowadays I think it may be the most expensive. I haven't ate it in years, growing up and now liking cheeses with more bite to them. Good instructable. I may have to consider making real mac and cheese for the Christmas pot luck on the first Monday in December.


      10 years ago on Introduction

      My girlfriend has a similar recipe. Add a little dry mustard to the salt, pepper and parsley, and try baking some grated parmesan cheese mixed with panko (Japanese bread crumbs) onto the top of the mac and cheese for a nice crust.

      2 replies

      Reply 10 years ago on Introduction

      Yeah, I'll do melt some butter on the stove, and mix in some bread crumbs to get them golden brown for a crust on occasion, but for whatever reason, I really felt like eating lots of cheese. I may have to try the dry mustard though, I don't think I've had mac that way before. Thanks!


      10 years ago on Introduction

      Oh dear god. I just finished with TaeBo workout and I'm hungry as hell. And I like both main components! I gotta try this!

      1 reply

      Reply 10 years ago on Introduction

      Having tried this mac n cheese, I can unfortunately attest you'll need several more TaeBo workouts to balance out even a small serving. It's excellently cheesy.


      10 years ago on Introduction

      That looks really good, but I know I don't have all the ingredients. What is an approximate price all of the ingredients will cost? +5/5 stars.

      2 replies

      Sadly that really depends on your location, the store you shop at and a lot of other things. I think I ended up spending about thirty dollars. But when you consider that it can feed at least six people on its own, that's not too expensive. With the rest of the food that was served with it, it fed twelve people with enough left over for most everyone to have some for lunch the following day.


      Reply 10 years ago on Introduction

      That's because you got some expensive yuppie cheese! You could easily do it for much less $$$.