What’s better than one cheese? Five! This homemade mac and cheese recipe from Chef Jackie Page uses sharp cheddar, pepper jack, Gruyere, Gouda, and Velveeta to create a comfort food staple. Mac and cheese is great for cooking with kids, or for those days when you just need a little cheering up with a simple, nourishing recipe. No box mac and cheese here because, in all honesty, homemade is better!
About Each of These Five Cheeses in This Extra Cheesy Mac and Cheese
Each cheese in this homemade mac and cheese has its own character. Gruyere is a Swiss or Alpine cheese that’s sweet and slightly salty, and as it ages, different notes come out. Sharp cheddar is a tangier variation of the classic cheddar cheese from England. You can check out a sharpness scale from major cheese brands to see which you’d like best. Gouda is a cheese from the Netherlands that has a creamy, sweet, nutty taste, and is one of the most popular cheeses worldwide. Pepper Jack is a semi-soft variant of Monterey Jack cheese with a little bit of spice in it, adding a kick to this mac and cheese recipe. And finally, Velveeta, an American cheese, highly processed but wonderfully smooth, especially when melted, tops off this five-cheese recipe.
Mac and Cheese Recipe
Description
Creamy, cheesy macaroni made with a mix of five delicious cheeses and baked to perfection for a comforting dish everyone will love.
Ingredients
- 1 lb elbow macaroni
- 2 oz each of sharp cheddar, pepper jack, mozzarella, Gruyere and Gouda, all shredded
- 8 oz Velveeta
- ½ gallon of milk
- Salt and pepper to taste
Instructions
- Boil noodles for 4 minutes in salted water.
- Drain water from the pan and add pepper.
- Cut Velveeta into very small pieces and add to pan with noodles. Stir.
- Add the cheeses and stir.
- Add half a gallon of milk and bake at 350 for 1 hour.
Recipe by Chef Jackie Page / Styling by Anna Franklin / Photography by Dave Bryce
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