Recipes Nugget Markets Signature Recipes
Five-Cheese Macaroni & Cheese
- Prep time
- 10 minutes PT10M
- Cook time
- 25–30 minutes PT30M
- Yield
- 6–8 servings
- Difficulty
This delectable version of the classic macaroni and cheese features five different cheeses from Nugget Market's Specialty Cheese Department!
Ingredients
- 2 ounces plus 1 tablespoon butter, divided
- 2 ounces all-purpose flour
- 5 cups whole milk
- 6 ounces grated Kaltbach Cave Aged Gruyère
- 6 ounces grated BelGioioso Italian Fontina
- 6 ounces grated Cabot Farmhouse Reserve Cheddar
- 4 ounces grated Point Reyes Toma
- 2 ounces plus ¼ cup grated Fresh to Market Parmigiano Reggiano, divided
- Kosher salt, to taste
- Cracked black pepper, to taste
- 1 pound pasta, cooked al dente
- 1 cup panko breadcrumbs
- 3 tablespoons chopped rosemary
Preparation
Heat oven to 350ºF.
Melt 2 ounces butter in a large sauce pot. Add flour and cook over medium heat for 2 minutes, whisking constantly to avoid lumps. Slowly add 1 cup of milk at a time, incorporating completely before adding more. Bring milk mixture to a simmer and cook for 5 minutes.
Turn heat to low and whisk in Gruyère, Fontina, Reserve Cheddar, Toma, and 2 ounces Parmigiano Reggiano. Stir until completely melted, then add salt and pepper to taste. Add cooked pasta and mix until well coated. If sauce is too thick, add more milk in small increments until it reaches desired creaminess, then place cheesy pasta in a baking dish.
Melt remaining butter, then place in a small work bowl and mix with panko, rosemary, and ¼ cup Parmigiano Reggiano. Sprinkle panko mixture over the top of the pasta and bake until golden brown and bubbly, about 10 minutes.
