1 lb. large elbows , reserving 2 cups pasta water for sauce
8 oz. sharp Cheddar, shredded from the block
8 oz. mozzarella, shredded from the block
Instructions
Set oven to 375 deg. Butter bottom and sides of deep 13 X. 9 inch
baking dish. To make the sauce, in a large bowl mix these
ingredients in order. Start with flour, paprika, ground mustard,
garlic, scallions, hot sauce, cream cheese, pinch of salt and black
pepper. Mix until completely combined.
In a 4 cup measuring cup, mix heavy cream and pasta water
together and add slowly to the bowl while whisking. Then add the
cheddar, gouda, mozzarella and pecorino Romano cheeses.
Add the pasta to the bowl of liquid and stir until the liquid seeps
into the elbows and distributed. Pour into the prepared dish. Toss
together the cheddar and mozzarella and sprinkle evenly over the
top. Bake until edges are bubbly and top is golden brown, about
35 to 40 minutes.
NOTE- Use a really big bowl if you are making the full amount.
Just make 1/2 for two people. Second NOTE- Original recipe
called for Chive flavored cream cheese, but I didn't like the chive
taste in the Mac and cheese.
Originally Submitted
9/26/2025
0 Out of 5 from
0 reviews
You can add this Pasta - Five Cheese Mac and Cheese recipe to your own private DesktopCookbook.
