5 CHEESE MAC AND CHEESE (EASY RECIPE!!)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: processed cheese

Reduced-fat cheddar lowers calories while still providing flavor.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: string cheese

Part-skim mozzarella has less fat, while string cheese is often cheaper.

gorgonzola cheese

🥗Healthier: feta cheese

💰Cheaper: blue cheese

Feta offers a similar tangy flavor, while blue cheese is a more affordable option.

Boil 1 pound of elbow noodles in seasoned water for 7 minutes until al dente; drain and set aside.

Cut 1 pound of Velveeta cheese into cubes for easy melting.

Dump the hot drained noodles over the Velveeta to help it melt and create a creamy sauce.

Add 2 sticks of butter to the mixture.

Stir in 1 teaspoon of sugar to balance the sharpness of the cheese.

Add sour cream, eggs, and milk to the mixture.

Pour in 2 cans of evaporated milk and mix everything together to create a custard-like base.

Add 1 pound of Monterey Jack cheese and 1 pound of Colby Jack cheese to the mixture.

Incorporate 0.5 pound of sharp cheddar cheese and 1 cup of shredded mozzarella cheese into the mixture; mix well.

Preheat the oven to 350°F (175°C).

Spread the mac and cheese mixture evenly in a baking dish.

Place the baking dish on a sheet pan to catch any overflow during baking.

Bake for 30 minutes at 350°F (175°C).

After baking, add a half pound of sharp cheddar cheese on top and spread it evenly.

Sprinkle additional seasoning on top of the cheese layer.

Set the oven to broil and broil for 4-5 minutes until the top is golden and crispy.

Garnish with parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens