6 Cheese Mac and Cheese

This 6 cheese mac and cheese recipe features sharp cheddar cheese, mozzarella cheese, gouda, gruyere cheese, parmesan cheese, and American.This 6-cheese Southern baked mac and cheese features cheddar cheese, mozzarella cheese, gouda, gruyere cheese, parmesan cheese, and American.

Author: Kelsey Smith

Meal Type: American

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 8 serving

Calories: 641 kcal per serving

Ingredients

16 ounce - elbow macaroni
3 - eggs
24 ounce - evaporated milk
1 teaspoon - kosher salt
½ teaspoon - black pepper
½ teaspoon - garlic powder
½ cup - unsalted butter
1 cup - sharp cheddar cheese
1 cup - mozzarella cheese
1 cup - gouda
1 cup - gruyere
½ cup - parmesan
6 slices - American cheese

Instructions

Preheat the oven to 350˚F (180˚C). Prepare a 9x13 baking dish by coating it with nonstick cooking spray.
In a large pot, cook the elbow macaroni according to the package directions until al dente. Be sure to salt the water. Drain the cooked macaroni and return it to the pot. Add the butter slices and stir with the warm macaroni until melted.
In a medium mixing bowl, whisk together the eggs, evaporated milk, salt, pepper, and garlic powder until combined. Pour the milk mixture into the macaroni.
Reserve about 2 cups of the shredded cheeses (a little of each) and set aside. Add the remaining cheese, including the American cheese, to the pot and stir. Note: The cheese will not melt at this point.
Transfer the macaroni and cheese to the prepared baking dish. Top with the reserved shredded cheese.
Bake uncovered for 30 minutes. The cheese will begin to turn lightly golden brown along the edges. Cool for at least 10 minutes before serving.

Nutrition