Emily Madden from H-E-B Cooking Connection shares a mac and cheese recipe in celebration of National Mac and Cheese Day.
The recipe for Emily's 5 Cheese Mac & Cheese is as follows:
1 lb Fusilli pasta
1 1/2 cups heavy cream
6 Tbsp butter, divided
3 cloves garlic, minced fine
1/2 white onion, grated
2 Serrano peppers, ribs & seeds removed, minced fine
1 1/2-2 cups panko bread crumbs
4 oz HEB Easy Melt Queso Blanco
4 oz shredded or grated parmesan cheese
4 oz Gruyere, shredded
4 oz Smoked Gouda, shredded
6 oz HEB Mild White Cheddar, shredded
Salt to taste
White pepper to taste
-Cook pasta until almost al dente. Drain and do not rinse.
-In a bowl mix cheddar, gouda, and gruyere
-In med size pot, sauté onion in 1 Tbsp butter for a few minutes over med heat, then add Serrano and garlic and cook for another minute or so. Add in Easy Melt cheese and cream. Let this cheese melt all the way. Slowly add in the 3 cheese blend, when cheese has incorporated into the sauce, add in more. Add in 2 Tbsp butter. Don't let the last portion of cheese added melt all the way, the sauce should have small chunks of cheese. These chunks will melt when in the oven! Taste, then season accordingly.
-Grease a casserole dish with butter, don't forget the corners!
-Combine the pasta and the cheese sauce, you may have a little cheese sauce leftover. Then pour into the casserole dish.
-For the topping, melt the remaining 3 Tbsp butter. In large bowl combine the parmesan cheese and panko bread crumbs. Toss with butter until evenly coated. Sprinkle this mixture over the mac and cheese.
-Bake in a preheated 350 over for 20-25 minutes. Top will be golden brown. Let rest for 5-10 minutes before serving.
****TIP: Emily says she always puts her casserole dish on a baking sheet lined with parchment paper or foil just in case any cheese drips over the sides. She says to trust her that you DO NOT want to have to clean up that mess!****