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Six-Cheese Mac and Cheese
This recipe appeared in A Smoldering Fire in our Fall 2024 issue.
Six-Cheese Mac and Cheese
A popular side with Memphis style barbecue. In the photo, Chef Jon has topped it with cooked bacon!
Gather these ingredients
- 1/2 cup each shredded sharp cheddar, Gouda, fontina, gruyere, American, and Asiago cheeses
- 48 ounces cream
- 4 egg yolks
- 3 cup ½ butter + Tbsp
- 1/2 cup flour
- 1 cup panko mixed with 3 tablespoons Parmesan and melted butter
- 2 lbs. cavatappi noodles, cooked and cooled
Instructions
- Melt butter in a saucepan and add flour to make roux.
- Add cream, bring to simmer, stirring to avoid scorching.
- Add ½ the cheeses, whisking until smooth and thick.
- Combine the noodles and remaining cheeses and eggs.
- Place in a buttered casserole dish. Top with panko, Parmesan, and 3 Tbsp melted butter.
- Bake at 350 for 45 minutes.
