Creamy 5 cheese mac and cheese

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I love extra sharp cheese, can I pair that with the mozzarella and sharp instead of the Colby Jack? Did you precisely measure each seasoning or did you kind of eyeball it and seasoned it to your liking? I want to make this recipe a day or two ahead. Should I assemble the whole dish are keep them separate and put together the day of Thanksgiving and heat?

I am concerned about the noodles absorbing the sauce and losing some of the creaminess. Sorry ancestors. Just being honest. Have you ever assembled this dish, then refrigerated it over night and baked the following day? Just wondering if this method affects the quality at all. Just trying to get a jump on Thanksgiving day. I saw you have another Mac and cheese recipe, Soul Food Mac and a cheese.


  • Soul Food Macaroni and Cheese Recipe | I Heart Recipes!
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  • 5-Cheese Baked Macaroni and Cheese.

I was wondering if I could incorporate the two, five or take a few ingredients, and arrive at the same delicious outcome? I want to use the cheeses in the southern baked Mac and cheese, but still in corporate the ingredients and spices in the soul food Mac and cheese. Can I do that and it still taste good? It was either too sharp or too bland. Thank you for sharing: Making this now, was in need of a new Mac recipe. Thanks so much for sharing. OK, so I just made this for Thanksgiving, mind you it was my first time making it.

I followed your instructions step by step and used the exact cheeses. I had no left overs what so ever! Unfortunately I only made one batch, so I will definitely do double for Christmas! This recipe is truly a keepsake! I made this for Thanksgiving and it was a HIT!

I used a creamy Gouda that had chopped jalapenos in it for a little extra kick and it was perfect. My new favorite mac recipe! Made this for thanksgiving this year. And it too along with the green beans in the slow cooker with bacon pieces was a super super hit. So good, my family was asking me to make more the Sunday after thanksgiving because it was all gone! Thanks for the recipe! Normally my mac n cheese would be hit or miss.

Thanks to you it will always be a hit! Does leftovers freeze well? I am making this for Christmas, but it is only three of us, just wondering what to do with leftover. My husband found this recipe for me to try for Christmas Eve dinner with his family. I prepared it the night before and put it the oven before dinner and OMG! It was delicious and everyone was pleased with it.

I will definitely be checking your website more often for recipes. I searched everywhere for an authentic soul food macaroni and cheese. I searched dozens of recipes until deciding on yours. I made it for the first time on Christmas and it was exactly like you said it would be.

It was creamy, smooth and smoky! It was also rich and delicious! Hi Rosie I have made this dish multiple times and it is to die for. I want to make smaller dishes for easter this year because it is only me and my boyfriend. I am making this and the candied yams. Is it ever ok to cut the ingredients in half to make smaller portions. I have made this recipe several times and my family loves her.

Instead of plain gouda cheese I have substituted for smoked gouda and it adds additional flavor. Rosie you are the best!! Rosie ,. What a wonderful recipe. My baby is allergic to eggs so I tried this as an egg-free Mac and cheese. I used the gluten-free eggless elbows and it turned out perfect.

We love it!!

5-Cheese Mac & Cheese as made by Lawrence Page

Thank you for this recipe and the smoked paprika is amazing. This recipe has been my go to for awhile now. Always comes out amazing. Wish me luck! That sounds amazing. Almost like my lobster macaroni and cheese. It has bacon bread crumbs drool!!! Oh my cheese!!! This dish looks absolutely amazing! I must try it!


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LOL Totally going to make this very very soon! Thanks so much for sharing it! I love that you incorporated other cheeses outside of cheddar.

Creamy Homemade Baked Mac and Cheese - The Chunky Chef

I love your blogs and videos. Not only have my cooking skills increased, but you are helping to make my job as a stay at home mom enjoyable. Thank you so much for the time you spend teaching us. On a side note I do have a question. I entertain a lot and this mac and cheese is always in demand and it always goes quickly. I know doubling is not always the answer. Is there any advice you can give me? Hi Simone! You can definitely double everything for this recipe: Thanks so much for trying my recipes. Hi Rosie, Thank you for sharing this recipe. I tripled the recipe, baked it for an additional 20 minutes with it covered for the first 15 minutes.

The end result was Bubbly, patches of brown, gooey, creamy and stringy goodness. Absolutely the BEST recipe ever. He said it was so good he could help himself! God Bless you! This is the best mac and cheese. Thanks for sharing. Love,love,loved this mac n cheese! One of the best I have had in a long time!!! A mix of creamy and thick. Very good recipe. It seemed like too much cheese sauce when I poured it into the pan but it was perfect.

Seasoning on point. Great reviews from all. Try it! The kids are all coming in from out of town for Thanksgiving this year and they requested I make it again. Thank you for sharing your yummy recipe!

Ingredients

Hi Rosie, I made your recipe 2 years ago for Thanksgiving and it was an hit. My question is can i prepare this dish the night before, and if I do will it still taste the same. I made this recipe last year but added crab meat and shrimp. This was my first time ever making macaroni and cheese.

It was definitely a hit! Is there a way I could make this the night before and put in the fridge? Hello Rosie! Like double all ingredients? I posted a comment asking a question earlier this fall, and I am following up because your recipe intrigues me so. Soul food, like all other foods, is made differently from household to household. Its hard to say were it came from because everyone cooks differently. Shredding the Cheese instead of buying the Shredded Cheese makes a huggggeeeee difference. I will be using a lot more of your recipes.

I think I feel guilty for using so many of your recipes this Thanksgiving. Thanks for the yummy recipe! Thank you Rosie! I prefer to make everything at once for this recipe. I like to try different cheeses other than the traditional ones. Also I want to make one that is different than my friends and family. Incredible dish! Made it this evening and am now enjoying it with my boyfriend. Thanks for sharing this and I looking forward to following your other recipes!! I just followed your recipe. It is absolutely delicious.

This is the only way that I will make it from now own. The pairing of the Gouda, Havarti and cream cheese took it to a whole new level. Rosie, Rosie.. This was TheBomb. I just made this recipe this past weekend and everyone loved it. I followed all your steps and my lactose intolerant behind hated me after eating it but It was amazing.

Thank you so much!! Wanting to double this recipe. Thank you , Mary. When I tell you that this changed the game for my Mac and Cheese!! I come to this recipe everytime and this dish is the first to go!

5-Cheese Baked Macaroni and Cheese

Thank you so much for the recipe!! This recipe looks amazing! I was wondering if I can make it in bite sizes, in a muffin pan? How will I bind it all together? Does it stay creamy even the next day or does it dry out like all the Mac and cheese recipes that I have made? Your email address will not be published. Recipe Rating.

Soul Food Macaroni and Cheese Recipe

Subscribe to comment. Requires NO Velveeta cheese, nor eggs! Prep Time. Cook Time. Total Time. Soul Food Macaroni and Cheese made with 6 different cheese. Soul Food. I Heart Recipes. Pour 8 cups of water into a pot, and sprinkle in 1 tsp of salt. Search for more recipes! Comments With this recipe I could get behind mac and cheese! Let me know how everything turns out hun! Thank you so much for sharing it I finally found the best recipe: Hey Jay!

Glad that you like it sweetheart! I forgot to layer it. Will that make a big difference? Omg I made this for thanksgiving dinner just doubled it thanks Rosie. Hi Dan! If you are not sure, go ahead and use 2 lbs. You can always use the leftover for something else. Set macaroni aside and allow it to cool for 20 minutes or so. If cooking in cast iron, preheat your oven to degrees F.

If cooking in glass, preheat to degrees F. Generously coat the dish you are using with butter. Begin to build your macaroni and cheese. Add a single layer of macaroni. Then, add a light layer of mozzarella, then sharp cheddar, and then Monterey Jack cheese. I always do the sharp cheddar second because of the contrasting color with the white cheeses.

After the layer of cheeses, sprinkle a very sparse layer of dried basil. Add a layer of macaroni followed by layers of mozzarella, sharp cheddar, and Monterey Jack cheeses. Follow again with the sparse layer of dried basil. Repeat one last time. On this last layer, the presentation layer, you want the cheeses to be a little more mixed. Should be a nice mix. So kind of alternate your cheeses so the top looks mixed — not all one color. Sprinkle on one last sparse layer of dried basil.

Then, on the top only, sprinkle a light layer of Parmesan cheese followed by a light layer of Pecorino Romano cheese. Once you get to layering, it makes the process a lot more fun and the layers in each spoonful will make a difference. Just season the chicken or pork before adding it to your slow cooker. Once cooked, shred it, and then cover it in your homemade or store-bought barbecue sauce and save it for later.

I used whole milk mozzarella, sharp cheddar, and smoked gouda in the cheese sauce for this recipe. After making my roux, which consists of flour and melted butter, I tossed in diced green bell pepper. Depending on how creamy you like your baked macaroni to be, you can use whole milk or heavy cream. Just be sure to add your seasonings first. Once your pasta is drained, add it to your cheese sauce and stir to make sure all parts are covered.

I layered the bottom of my baking dish with a cheddar and Monterey jack cheese mix before transferring the pasta over.



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