Six-Cheese Mac and Cheese
Six-Cheese Mac and Cheese
Ingredients
For the Macaroni
- 1 pound elbow macaroni
- 1 tablespoon salt, for pasta water
For the Six-Cheese Sauce
- 4 tablespoons unsalted butter
- 4 1/4 cups heavy cream, 35% fat
- 6 ounces Gruyère cheese, grated
- 6 ounces sharp cheddar cheese, grated
- 3 ounces Pecorino Romano cheese, grated
- 3 ounces Parmigiano Reggiano cheese, grated
- 8 ounces mozzarella cheese, grated, divided
- 4 ounces Gorgonzola cheese, crumbled
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, freshly ground, to taste
- 1/4 teaspoon nutmeg, freshly grated
- 3 fluid ounces tomato sauce, optional, for color
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the elbow macaroni and cook for 6-7 minutes, or about 1-2 minutes shy of al dente, as it will continue to cook later. Drain the pasta and set aside.
⏱️ 10 min
- 2
While the pasta cooks, prepare the cheese sauce base. In a large, heavy-bottomed pot or Dutch oven, melt the unsalted butter over low heat. Once melted, pour in the heavy cream. Let it warm gently, stirring occasionally, while you grate the cheeses.
⏱️ 5 min
- 3
Grate all the cheeses. Keep 4 ounces of the grated mozzarella cheese separate for topping later. Combine the remaining 4 ounces of mozzarella with the grated Gruyère, sharp cheddar, Pecorino Romano, Parmigiano Reggiano, and crumbled Gorgonzola in a bowl.
⏱️ 10 min
- 4
Once the cream is warm (but not boiling), gradually add the combined cheeses (Gruyère, sharp cheddar, Pecorino Romano, Parmigiano Reggiano, Gorgonzola, and 4 ounces of mozzarella) to the pot, stirring constantly with a whisk until the cheeses are fully melted and the sauce is smooth. Maintain low heat to prevent scorching.
⏱️ 5 min
- 5
Season the cheese sauce with salt, freshly ground black pepper, and freshly grated nutmeg. Taste and adjust seasonings as needed.
⏱️ 2 min
- 6
If desired, stir in the 3 fluid ounces of tomato sauce for an orange hue, mimicking traditional boxed mac and cheese color. This step is purely for aesthetics and can be skipped.
⏱️ 1 min
- 7
Add the drained, slightly undercooked macaroni directly into the cheese sauce. Fold gently until every piece of pasta is thoroughly coated in the rich cheese sauce.
⏱️ 2 min
- 8
Transfer the mac and cheese mixture into an aluminum baking pan or oven-safe dish. Evenly spread the remaining 4 ounces of grated mozzarella cheese over the top.
⏱️ 2 min
- 9
Preheat your broiler to high. Place the baking pan under the broiler for about 3-5 minutes, or until the cheese topping is melted, bubbly, and lightly golden brown. Keep a close eye on it to prevent burning.
⏱️ 5 min
- 10
Remove the mac and cheese from the broiler and let it rest for 10-15 minutes before serving. This allows the sauce to set and the flavors to meld beautifully.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Six-Cheese Mac and Cheese
Ingredients
For the Macaroni
- 1 pound elbow macaroni
- 1 tablespoon salt, for pasta water
For the Six-Cheese Sauce
- 4 tablespoons unsalted butter
- 4 1/4 cups heavy cream, 35% fat
- 6 ounces Gruyère cheese, grated
- 6 ounces sharp cheddar cheese, grated
- 3 ounces Pecorino Romano cheese, grated
- 3 ounces Parmigiano Reggiano cheese, grated
- 8 ounces mozzarella cheese, grated, divided
- 4 ounces Gorgonzola cheese, crumbled
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, freshly ground, to taste
- 1/4 teaspoon nutmeg, freshly grated
- 3 fluid ounces tomato sauce, optional, for color
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the elbow macaroni and cook for 6-7 minutes, or about 1-2 minutes shy of al dente, as it will continue to cook later. Drain the pasta and set aside.
⏱️ 10 min - 2
While the pasta cooks, prepare the cheese sauce base. In a large, heavy-bottomed pot or Dutch oven, melt the unsalted butter over low heat. Once melted, pour in the heavy cream. Let it warm gently, stirring occasionally, while you grate the cheeses.
⏱️ 5 min - 3
Grate all the cheeses. Keep 4 ounces of the grated mozzarella cheese separate for topping later. Combine the remaining 4 ounces of mozzarella with the grated Gruyère, sharp cheddar, Pecorino Romano, Parmigiano Reggiano, and crumbled Gorgonzola in a bowl.
⏱️ 10 min - 4
Once the cream is warm (but not boiling), gradually add the combined cheeses (Gruyère, sharp cheddar, Pecorino Romano, Parmigiano Reggiano, Gorgonzola, and 4 ounces of mozzarella) to the pot, stirring constantly with a whisk until the cheeses are fully melted and the sauce is smooth. Maintain low heat to prevent scorching.
⏱️ 5 min - 5
Season the cheese sauce with salt, freshly ground black pepper, and freshly grated nutmeg. Taste and adjust seasonings as needed.
⏱️ 2 min - 6
If desired, stir in the 3 fluid ounces of tomato sauce for an orange hue, mimicking traditional boxed mac and cheese color. This step is purely for aesthetics and can be skipped.
⏱️ 1 min - 7
Add the drained, slightly undercooked macaroni directly into the cheese sauce. Fold gently until every piece of pasta is thoroughly coated in the rich cheese sauce.
⏱️ 2 min - 8
Transfer the mac and cheese mixture into an aluminum baking pan or oven-safe dish. Evenly spread the remaining 4 ounces of grated mozzarella cheese over the top.
⏱️ 2 min - 9
Preheat your broiler to high. Place the baking pan under the broiler for about 3-5 minutes, or until the cheese topping is melted, bubbly, and lightly golden brown. Keep a close eye on it to prevent burning.
⏱️ 5 min - 10
Remove the mac and cheese from the broiler and let it rest for 10-15 minutes before serving. This allows the sauce to set and the flavors to meld beautifully.
⏱️ 15 min