Cheese Lovers 5 Cheese Mac and Cheese
This intermediate-level recipe crafts a decadent 5-cheese macaroni and cheese, elevated with crispy bacon, aromatic thyme, and a hint of Dijon mustard. A rich, creamy sauce coats al dente macaroni, all baked to golden perfection under a cheesy breadcrumb crust. Ideal for an indulgent main course, it's a true celebration for cheese lovers.
Equipment
- 1 Large Pot For cooking macaroni
- 1 Dutch Oven or Heavy Pot For preparing the cheese sauce base
- 1 Whisk Essential for roux and smooth sauce
- 1 Fine-Mesh Strainer For straining the infused milk mixture
- 1 9x13 inch Baking Dish For baking the mac and cheese
Ingredients
Main
- Kosher salt
- 1 16-ounce package macaroni (cellentani or other curly noodle)
- 1/4 pound bacon diced
- 1 medium onion diced
- 5 tablespoons unsalted butter plus more to butter baking dish
- 6 tablespoons all-purpose flour
- 1 tablespoon Dijon mustard
- 2 1/2 cups whole milk
- 2 cups heavy cream
- 1 sprig fresh thyme
- 1 bay leaf
- 1/2 teaspoon salt
- 1 1/2 cups grated fontina
- 1/2 cup crumbled blue cheese
- 3/4 cup grated Gruyere
- 3/4 cup grated white Cheddar Australian
- 3/4 cup grated Parmesan
- 3 tablespoons chopped Italian parsley
- 1/4 cup bread crumbs
Instructions
- Preheat oven to 450 degrees F and butter a 9 by 13-inch glass baking dish.
- Bring a large pot of water to a boil and add salt. Cook macaroni according to package directions. Drain.
- In a large Dutch oven or other heavy pot, saute the bacon until crisp. Remove bacon with a slotted spoon and reserve. Saute the onion in the bacon drippings until soft. Add the 5 tablespoons butter to the onion mixture and melt the butter stirring with a wooden spoon.
- Using a whisk, add the flour, and stir constantly until well mixed with the fat making a roux. Whisk in the mustard. Gradually add the milk and cream whisking constantly.
- Add the thyme, bay leaf, and salt. Let come to a simmer and stir frequently for 15 minutes.
- Strain the hot milk mixture into a metal bowl and discard the solids. Working quickly, mix in 1 cup fontina, blue cheese, 1/2 cup Gruyere, 1/2 cup white Cheddar, 1/2 cup Parmesan, the reserved bacon, and parsley. Continue to stir until all cheese is melted.
- Add the cooked noodles to the cheese mixture to coat. Add the noodle mixture to the prepared baking dish. Mix the remaining cheese and bread crumbs together and sprinkle on top of the noodles. Bake for about 15 to 20 minutes or until bubbling and golden brown. Remove from oven when done and rest for 5 minutes.
Notes
Achieving the perfect consistency for your cheese sauce is key: ensure your roux is cooked long enough to eliminate raw flour taste but not browned, and add your liquids gradually while whisking constantly to prevent lumps. The initial simmering of the milk mixture with herbs allows the flavors to infuse deeply before straining. When incorporating the cheeses, do so quickly and off the heat to prevent separation or a grainy texture. Freshly grated cheeses melt more smoothly than pre-shredded. Don't overcook your pasta; it will continue to cook in the oven. The combination of bacon fat and butter in the roux base provides a rich, foundational flavor that is irreplaceable. Resting the mac and cheese after baking allows the sauce to set, preventing it from being too runny when served.