dinner

Six Cheese Mac and Cheese

June 15, 2009
Baked mac and cheese

Six cheese macaroni does sound over the top. But you’d do this too if getting your hands on some good cheese was as big an event for you as it was for me. This past week, I stumbled upon a variety of cheeses at my local supermarket. A dull day suddenly became a lot more exciting as I kept throwing in slab after slab of cheese into my cart. Soon enough I began thinking of all the ways I’d use my cheese. Cheddar biscuits had been on my mind so I got down to making them first. A good mac and cheese was on my list next.

Rigatoni pasta

Cheese and cheese sauce

Of course I didn’t start with six cheeses in my mind. When I began thinking about how I’d make my mac and cheese, a three cheese pasta was where my heart was first. But as I put together all my cheese on the table, I realised I could be a wee bit dramatic and instead make a six cheese mac. Just thinking about this, made me a happy, happy girl. I made a sauce that would combine my favourite cheeses and be tossed with some rigatoni and baked until golden with a sage, breadcrumb parmesan crust.

Mac and cheese and sauted veggies

Six Cheese Mac and Cheese
Serves 4 hungry people

Pasta:
250g dried pasta (elbow macaroni/penne/rigatoni)
Salt
Water

Cheese sauce:
3 tbsp olive oil
1 medium onion, chopped
3-4 cloves of garlic, minced
1 tsp chilli flakes/red chilli powder
2 tbsp all purpose flour
2 cups/500ml Cups milk
1oz/25g Blue cheese (you could use more, I ran out of it)
10z/50g Goat’s cheese (mine had added herbs)
2oz./50g Smoked gouda
2oz./50g Colby cheddar
20z./50g Sharp cheddar
Salt and pepper to taste

Sage, toasted breadcrumb and parmesan crust:
2 oz./50g Parmesan
½ cup Bread crumbs, lightly toasted for 1-2 minutes.(sometimes, I add 1 tbsp butter)
5-6 sage leaves, chopped (you can sub it with your fave herb as well)

  1. In a large pot, boil the pasta till just about done or al dente. Drain. Set aside.
  2. In a saucepan heat the 2 tbsp of the oil and then saute the onions for 3 minutes. Add the garlic. Continue to saute until the onions are translucent, 2 more minutes.
  3. Add in the remaining 1 tbsp of olive oil and add in the flour and stir till all the oil has been absorbed.
  4. Whisk in the milk, a little at a time, until all the milk has been incorporated and the sauce is thick enough to coat a spoon. Stir frequently for about 5 minutes.
  5. Stir in the cheeses until uniformly blended.
  6. Toss the pasta in the cheese sauce and add salt and pepper as desired.
  7. Toss the parmesan, sage and breadcrumb together for the crust topping.
  8. Transfer this to a buttered5″x3″ glass baking dish or a gratin dish and top it with the bread crumb mixture.
  9. Bake it in a preheated oven at 375F/190C for 30 minutes or until topping is golden brown in colour.
  10. Let it sit for 5 minutes before serving.

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23 Comments

  • Reply arjwiz June 16, 2009 at 1:26 AM

    I ate this and its so good that 2-3 hungry people could finish this up. This combination of 6 cheeses may seem too extravagant, but its not. It really gels well and makes a dish where all flavors are given their due.

    I loved this!

  • Reply Parita June 16, 2009 at 2:08 AM

    Oh my thats some cheesy dish!!!

  • Reply pigpigscorner June 16, 2009 at 2:44 AM

    That's a lot of cheese! But it sure looks and tastes delicious!

  • Reply zita June 16, 2009 at 2:54 AM

    Almost had nothing to say because I was blinded by the post title ;), but 6 cheese mac is always better than 3, is it? It looks super delish :)

  • Reply Ash June 16, 2009 at 3:48 AM

    I love a good mac and cheese recipe, this looks fantastic! Those chedder cheese biscuits looks amazing too!

  • Reply Cynthia June 16, 2009 at 6:02 AM

    That's quite a mac and cheese!

  • Reply Shaheen June 16, 2009 at 1:54 PM

    Thanks, all! :)

  • Reply Sneha June 16, 2009 at 11:00 PM

    Whoa! This is now on my really futuristic cheezy wishlist :D (pun unintended)

  • Reply Divya Vikram June 17, 2009 at 3:28 AM

    Just Yumm!!

  • Reply Lorraine @ Not Quite Nigella June 17, 2009 at 5:39 AM

    Hehe this is brilliant! It is over the top but that's exactly why I love it :D

  • Reply Rebekka June 18, 2009 at 3:26 AM

    Six cheeses never sounds over the top to me!

  • Reply The Duo Dishes June 18, 2009 at 5:48 AM

    Mmm, you have a thing for cheese. We like that!

  • Reply ovenhaven June 18, 2009 at 6:25 AM

    Six cheese??? Sounds like an absolute nightmare to the non-cheese-eating yours truly, but an absolute dream come true for the mister! :P

  • Reply Aparna June 18, 2009 at 5:14 PM

    I'm just happy looking at it, so I can imagine your state at being able to have that. :)

  • Reply Kitchen Flavours June 18, 2009 at 7:22 PM

    I am hungry……love that flavorful and cheesy recipe….

  • Reply Jacque June 18, 2009 at 8:06 PM

    Hey, the more cheese, the better, I say. It looks fantastic and I'll bet it tasted even better.

  • Reply Cakelaw June 20, 2009 at 11:00 AM

    Yum! I also love your red polka dot teatowel – so cute!

  • Reply lucky3137 June 24, 2009 at 9:00 PM

    When do you add all of the cheeses?

  • Reply Danica Patrick Milk Mustache July 2, 2009 at 9:47 PM

    Do you add milk to the cheese? Danica patrick's milk mustache photos are awesome

  • Reply oneordinaryday July 4, 2009 at 1:21 AM

    Wow. Now that is some mean mac and cheese!

  • Reply Recipe List | PurpleFoodie.com May 13, 2010 at 10:56 AM

    […] with Pine Nuts and VegetablesRoast Chicken with Balsamic VegetablesSage Garlic Butter GnocchiSix Cheese Mac and CheeseStuffed Eggplants Three Cheese RisottoThree Pepper Spaghetti CarbonaraZa’atar and Feta Pizza […]

  • Reply Miraj May 28, 2010 at 6:04 PM

    this reminds me of something I had in Boston at Stephanies on Newbury… truly delicious, and comforting… looks fantastic and keep up the good work!

  • Reply Anonymous December 9, 2010 at 11:18 PM

    you didn’t say what size glass baking dish, what size portions, or how many it will feed.

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