Drifting off my summer seafood theme for a bit, this recipe doesn’t necessarily fall into a summer catergory. Rather, it is better suited in the picnic category. My boyfriend and I created this Mac N cheese recipe one evening when Kraft just wasn’t taking care of our craving. It requires 5 different types of cheeses, and takes about twice as much time as Kraft; however, it is well worth the time and the calories!
Kelly Mac N Cheese
1 cup shredded pepperjack
1 cup shredded smoked gouda
1 cup shredded aged mild cheddar cheese
1 cup shredded parmesanesa
1 cup shredded Italian 3-cheese blend
Italian bread crumbs
4 cups macroni noodles
2 cups heavy whipping cream
Italian seasoning, basil, oregano
2 tbsp minced garlic
3 tbsp butter
PART ONE: In saucepan, melt butter over medium heat. Add garlic and allow to simmer for 2 to 3 minutes. Add heavy whipping cream, paprika, italian seasoning, and parsley; allow to simmer for 5 to 10 minutes. In separate pan, boil pasta. Add parmesan to your sauce and stir continuously for couple minutes or until cheese is fully melted. After pasta is ready (should be slightly underdone), drain pasta and return to pan. Add egg and stir pasta. After stirring for 1 minute, immediately add sauce to pasta.
PART TWO: In a 9×13 container, add a thin layer of pasta to the bottom of the pan. Add shredded smoked gouda to the top of the layer of pasta. Then add another layer of pasta, followed by the shredded aged mild cheddar. Followed by another layer of pasta and the shredded pepperjack on top. After one final layer of pasta, you add the 3-cheese blend on top with a thin layer of Italian bread crumbs. Finally, broil container for 2 minutes, just enough to give the dish a nice crust on top.
Favorite: Dish used multiple cheeses to create a ‘grown-up’ version of mac n cheese
Least favorite: Dish has tons of calories, however thery are well worth it :)