5 Cheese Mac and Cheese
5 Cheese Mac and Cheese
4 cups of chicken or vegetable broth
16 oz large elbow macaroni (you can also use bowtie macaroni but elbow is best)
2 tbsp vinegar
1 cup of unsalted butter, cut into 1 tbsp cubes
1 large egg, beaten
1 cup heavy cream
1 cup half and half
1 tbsp seasoned salt (Preferably Lawry’s)
2 tbsp garlic powder
2 tbsp onion powder
1/2 tsp smoked paprika
16 oz Velveeta Cheese
8 oz extra Sharp Cheddar Cheese
8 oz Colby Jack Cheese
8 oz Smoked Gouda
8 oz Smoked Gruyere Cheese
1 can cream of chicken soup
2 cups breadcrumbs
1.) Preheat oven to 350 degrees
2.) Lightly grease a baking dish with cooking spray or melted butter
3.) Reserve 1/2 of each of the cheese types (except Velveeta)
4.) Boil a large pot of water and the broth combined
5.) Once the pot of water and broth is boiling, add the pasta with salt and the 2 tbsp vinegar.
6.) Stir the pasta immediately upon putting it in the water to ensure it does not stick
7.) In a small mixing bowl or 1-quart pitcher, lightly beat the egg with a whisk.
Add the evaporated milk, heavy cream, half and half, cream of chicken, seasoned salt, garlic powder, onion powder, and the egg.
8.) Whisk the mixture thoroughly to combine the spices and milk.
9.) Melt the butter in a small bowl in the microwave (reserving half of the butter cubes)
10.) Pour the cream mixture into the baking dish with the pasta (once it is cooked)
11.) Combine the cream mixture with the pasta thoroughly
12.) Pour the melted butter over the mixture
13.) Bake in the oven for 20 minutes.
14.) Remove the dish from the oven, place the reserved butter cubes on top of the macaroni and top with the remaining cheese and breadcrumbs. Cover with aluminum foil and bake for another 10-15 minutes
Remove from the oven and serve immediately. (Heating it up and getting the consistency right is a nightmare)
