Five Cheese Baked Macaroni and Cheese
The richness of the cheeses blends beautifully with the cream sauce that makes this mac so indulgent! You can easily prep this dish ahead of time and bake right before your Thanksgiving meal is served. Your friends and family will love this special recipe for the holidays!
Christina Musgrave
Christina Musgrave
Recipe - Heinen's of Rocky River
Five Cheese Baked Macaroni and Cheese
Prep Time10 Minutes
Servings10
Cook Time35 Minutes
Ingredients
1 lb. macaroni noodles
4 Tbsp. Heinen’s butter
4 Tbsp. flour
2 cups Heinen’s whole milk
1 cup Heinen’s heavy whipping cream
1 tsp. Heinen’s onion granules
1 tsp. Heinen’s garlic granules
1 tsp. Heinen’s sage
1 cup Snowville Creamery A2 white cheddar cheese, shredded
1 cup Heinen’s Hand-Selected Parmigiano Reggiano, shredded
1 cup Heinen’s Hand-Selected Pecorino Romano, shredded
1 cup gruyere cheese, shredded
2 cups Heinen’s Hand-Selected Wisconsin Cheddar Cheese, shredded and divided
Directions
- Cook the pasta until al dente according to package directions. Drain and rinse with cold water.
- Preheat the oven to 375°F.
- Heat the butter in a large pot or Dutch oven over medium heat. Once melted, add the flour and whisk until combined. Slowly add the milk and heavy whipping cream. Stir until combined and smooth.
- Add the onion granules, garlic granules, and sage. Stir.
- Slowly add the white cheddar, Heinen’s Hand-Selected Parmigiano Reggiano, Heinen’s Hand-Selected Pecorino Romano, gruyere cheese, and 1 cup of Heinen’s Hand-Selected Wisconsin Cheddar Cheese. Continue to stir until melted.
- Add the pasta to the pot and stir until combined. If the mixture is too thick, add a little more milk to loosen up the cheese.
- Top with the remaining 1 cup of Heinen’s Hand-Selected Wisconsin Cheddar Cheese. Bake directly in a Dutch oven or in a greased 9×13 pan for 35 minutes, until the cheese is golden brown and bubbly.
- Remove from the oven and let cool. Serve.
10 minutes
Prep Time
35 minutes
Cook Time
10
Servings
Directions
- Cook the pasta until al dente according to package directions. Drain and rinse with cold water.
- Preheat the oven to 375°F.
- Heat the butter in a large pot or Dutch oven over medium heat. Once melted, add the flour and whisk until combined. Slowly add the milk and heavy whipping cream. Stir until combined and smooth.
- Add the onion granules, garlic granules, and sage. Stir.
- Slowly add the white cheddar, Heinen’s Hand-Selected Parmigiano Reggiano, Heinen’s Hand-Selected Pecorino Romano, gruyere cheese, and 1 cup of Heinen’s Hand-Selected Wisconsin Cheddar Cheese. Continue to stir until melted.
- Add the pasta to the pot and stir until combined. If the mixture is too thick, add a little more milk to loosen up the cheese.
- Top with the remaining 1 cup of Heinen’s Hand-Selected Wisconsin Cheddar Cheese. Bake directly in a Dutch oven or in a greased 9×13 pan for 35 minutes, until the cheese is golden brown and bubbly.
- Remove from the oven and let cool. Serve.
