MAC & CHEESE - Mac and Cheese With 4 Cheeses
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:
| The Chew- Guest Recipe Signature Mac & Cheese >< | |
| 1 box | elbow macaroni |
| 1/2 stick | butter |
| 2 cloves | garlic,, (chopped) |
| 3/4 cup | Gorgonzola cheese,, (crumbled) |
| 1 cup | soft American cheese |
| 4 ounces | sour cream |
| 6 ounces | Neufchatel cream cheese |
| 1 cup | milk |
| 1 teaspoon | ground black pepper |
| 1 handful | chopped basil |
| 2 cups | extra-sharp cheddar cheese, (cubed) |
| BREADCRUMB TOPPING | |
| 1/4 cup | Panko breadcrumbs |
| 1/2 cup | parmesan cheese |
| 1 teaspoon | black pepper |
step-by-step directions
Preheat oven to 375ºF.
Bring a large pot of salted water to a boil. Cook pasta until al dente, about 7-8 minutes.
In a skillet, melt the butter over medium heat. Add the garlic and cook until lightly browned and fragrant.
In a large bowl, combine the remaining ingredients except the cheddar cheese. Stir to combine.
Drain pasta and add it back into the pasta pot along with the melted butter and garlic. Add the creamy cheese mixture to the pot and stir until cheese is melted and everything is all mixed well and creamy. Next, add the cubed extra-sharp cheddar and combine. Transfer to the prepared casserole dish.
Sprinkle the Breadcrumb Topping (recipe below) on top of the mac and cheese. Place in the oven to bake until cheesy and golden brown, about 15-30 minutes.
For the Breadcrumb Topping: in a small bowl, combine all the ingredients.
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