FIVE CHEESE MACARONI AND CHEESE

Are you looking for a delicious side dish for your Easter Buffet?

 

 

 

 I first made this fabulous Mac N' Cheese about five years ago, when visiting Atlanta!

Darling Phil, who is a Mac N' Cheese fanatic stated....

"this is THE BEST mac N' cheese I ever tasted!"

It has been on the menu ever since that lovely day!

 A little birdie named The Divine Miss M said Phil's beautiful bride,

Christina is bringing it to their Easter gathering this year!

 You will love this recipe!!!

 

 

 

This recipe is prepared on the stovetop and finished in the oven!

It’s the richest and most delicious Mac N’ Cheese

you might ever taste!

MMMMMMMM….

the aroma of the bubbling, golden cheese

will bring everyone to the table smiling!

FIVE-CHEESE MACARONI AND CHEESE

1 pound of small pasta shells

½ cup Panko Japanese bread crumbs

1 cup grated Parmesan cheese

2 cups of heavy whipping cream

1 cup shredded white cheddar cheese

1 cup shredded Monterey Jack cheese

½ cup grated Parmesan cheese

½ cup crumbled Blue Cheese

Salt and Pepper to taste

 

Cook the pasta shells in salted boiling water until al dente. Drain well.

Preheat the oven to 375 degrees F. Butter a 13” x 9” baking dish. Combine the panko crumbs and ½ cup Parmesan cheese and set aside.

 

In a large pot, over medium heat, bring the cream to a simmer. Reduce the heat and add the white cheddar cheese, Jack cheese and remaining ½ cup of Parmesan cheese and goat cheese. Stir slowly until all the cheeses melt. Add the blue cheese and cooked pasta and stir until combined. Season with salt and pepper.

Pour the macaroni and cheese into the prepared pan and spread the bread crumbs and Parmesan cheese mixture evenly over the top. Bake uncovered until golden brown and bubbly…..about 20 minutes!