This six-cheese macaroni and cheese recipe is truly the ultimate! There are 3 kinds of cheese in the sauce and 3 more layered between the noodles. It doesn't get better than this!
Preheat the oven to 350°F (177°C). Butter a 9x13 baking dish or spray with nonstick cooking spray.
Fill a large pot with water and add 1 tablespoon of salt. Bring the water to a boil over high heat. Cook the macaroni noodles according to the package directions for al dente. When cooked, drain the pasta and set aside.
1 pound elbow macaroni noodles, 1 tablespoon salt
Meanwhile, mix the sharp Cheddar, Monterey Jack, and Gruyere cheese in a medium bowl.
1 cup shredded sharp Cheddar cheese, 1 cup shredded Monterey Jack cheese, 1 cup shredded Gruyere cheese
In a separate bowl, mix the medium Cheddar, Provolone, and Parmesan cheese. Set aside.
1 cup shredded medium Cheddar cheese, 1 cup shredded Provolone cheese, ½ cup finely shredded Parmesan cheese
Melt the butter in an 8-quart stock pot over medium heat. Once melted, whisk in the flour and cook for 1 minute, stirring continuously.
½ cup butter, ½ cup all-purpose flour
Slowly pour in 2 cups of half and half, whisking continuously until the flour is blended in. Then add the remaining half and half, 1 teaspoon of salt, and the black pepper, garlic, and paprika. Whisk frequently and continue cooking for several minutes until the sauce has thickened.
4 cups half and half, ½ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon paprika, 1 teaspoon kosher salt
Remove the pan from heat and stir in the sharp Cheddar, Monterey Jack, and Gruyere. Stir until the cheese is completely melted.
Add the macaroni noodles and mix until the noodles are well-coated.
Pour half of the noodles into the prepared casserole dish. Then sprinkle 1 ½ cups of the medium Cheddar, Provolone, and Parmesan mixture over the noodles. Top with the remaining macaroni, then add the rest of the cheese over the top of the dish.
Bake for 15 minutes, or until the cheese has melted and the sauce is bubbling.
Notes
Mix and match your favorite cheese types to make your favorite flavorful macaroni. See the post for information on types of cheese that are recommended.Storage: Wrap tightly and keep in the refrigerator for up to 5 days.