7 Cheese Macaroni and Cheese Recipe
My 7 cheese macaroni and cheese recipe takes this classic dish to new heights. It turns a simple meal into a gourmet cheesy pasta casserole that will wow your guests. I've mixed seven unique cheeses to create a creamy, velvety texture. This texture melts beautifully and bursts with flavor. Each bite offers a mix of sharp, creamy, and nutty cheese tastes, making this dish a true masterpiece.
Ingredients
- 1 pound elbow macaroni pasta base
- Cheese blend 2.5 cups total:
- 10 ounces white cheddar cheese
- 4 ounces mozzarella
- 4 ounces asiago
- 6 ounces Gruyère
- 2.5 ounces Muenster
- Dairy components:
- 3 cups whole milk
- 2 cups heavy cream
- Thickening Agents:
- 2 tablespoons butter for sauce
- 1/2 cup all-purpose flour
Instructions
- Preheat oven to 375°F and grease a 3-quart casserole dish.
- Boil elbow macaroni for 4-5 minutes until al dente, then drain and set aside.
- Melt 8 tablespoons of butter in a saucepan over medium heat.
- Whisk in 1/2 cup all-purpose flour and cook for 1-2 minutes to remove raw taste.
- Slowly add 5 1/2 cups of milk and half-and-half while whisking constantly.
- Stir in 4 1/2 cups sharp white cheddar and 2 cups Gruyère until melted.
- Season with salt, black pepper, and a pinch of nutmeg.
- Fold in cooked pasta until well-coated with cheese sauce.
- Transfer mixture to prepared baking dish and top with extra cheese and breadcrumbs.
- Bake for 30 minutes until golden and bubbly.
- Let rest for 5 minutes before serving.
Notes
- Use freshly grated cheese for better melting and texture.
- Avoid overbaking to prevent dryness—bake for 12-15 minutes at 350°F or broil for 2-3 minutes for a golden top.
- Keep the cheese sauce between 160°F to 170°F for the best creaminess.
- Make ahead by assembling and refrigerating before baking. Add a few extra minutes when reheating.