Looking for a cheesy and indulgent treat that’s perfect for feeding a group of hungry stomachs? Look no further than Darius Cooks’ 6 Cheese Mac & Cheese recipe! This dish is everything you could want in a mac and cheese – creamy, savory, and made with the perfect blend of six different kinds of cheeses.
To start, gather your ingredients. You’ll need elbow pasta, unsalted butter, all-purpose flour, whole milk, heavy cream, shredded cheddar cheese, shredded monterey jack cheese, shredded fontina cheese, shredded gruyere cheese, shredded smoked gouda cheese, and smoked paprika.
Begin by cooking your elbow pasta in a large pot of salted boiling water until it’s al dente. Drain the pasta and set it aside.
In a separate pot, melt the unsalted butter over medium-high heat. Once it’s melted, whisk in the all-purpose flour and continue stirring until the mixture is smooth. Gradually add in the whole milk and heavy cream, stirring constantly to prevent lumps from forming. Keep whisking until the mixture starts to thicken up.
Next, it’s time to add the six different kinds of shredded cheese – cheddar, monterey jack, fontina, gruyere, smoked gouda, and parmesan. Stir the mixture until all the cheeses are melted and combined.
Add in a few shakes of smoked paprika for an extra smoky flavor, and keep stirring everything together until it’s all evenly mixed.
Now it’s time to add the cooked pasta! Pour the pasta into the cheese mixture and stir everything together until the pasta is well-coated in the cheesy goodness.
Finally, it’s time to bake everything to perfection. Preheat your oven to 375 degrees Fahrenheit. Pour the mac and cheese mixture into a large baking dish, and sprinkle some additional shredded cheese on top for an extra cheesy crust. Bake in the oven for 25-30 minutes, or until the cheese on top is perfectly melted and golden brown.
Serve up your 6 Cheese Mac & Cheese with a side salad or some garlic bread for a delicious and indulgent meal that’s perfect for any occasion. Your taste buds will thank you!
Ingredients
- 1 lb elbow pasta
- 1 cup unsalted butter
- 1 cup all-purpose flour
- 4 cups whole milk
- 2 cups heavy cream
- 2 cups shredded cheddar cheese
- 2 cups shredded monterey jack cheese
- 2 cups shredded fontina cheese
- 2 cups shredded gruyere cheese
- 2 cups shredded smoked gouda cheese
- 1 tsp smoked paprika
Instructions
- Cook pasta according to package instructions in salted boiling water until al dente. Drain and set aside.
- In a large pot, melt butter over medium-high heat. Once melted, whisk in flour and continue stirring until mixture is smooth.
- Gradually add in whole milk and heavy cream, stirring constantly to prevent lumps from forming. Continue whisking until mixture begins thickening.
- Add six different types of shredded cheese to the pot – cheddar, monterey jack, fontina, gruyere, smoked gouda, and parmesan – and stir until combined and melted.
- Add in smoked paprika and continue stirring until well-mixed. Add cooked pasta to the mixture and stir until pasta is coated.
- Pour the mac and cheese mixture into a large baking dish, sprinkle additional shredded cheese on top, and bake in preheated oven at 375 degrees Fahrenheit for 25-30 minutes or until cheese is melted.
- Serve hot and enjoy!