Macaroni & Many Cheeses
 
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This dish can be made with any combination of leftover cheeses you have on hand - perfect for sudden mac and cheese cravings.
Author:
Yields: 6
Ingredients
  • 1 lb pasta (any short kind will do)
  • 4 Tbsp unsalted butter (half a stick)
  • 2 Tbsp flour
  • 3 cups milk (I used regular unsweetened almond milk)
  • 4 cups any type of cheese, grated or crumbled + extra for sprinkling (I used cheddar, Swiss, goat, blue, and parmesan)
  • salt and pepper to taste
  • 1/3 cup bread crumbs (I used panko)
Instructions
  1. Preheat oven to 400.
  2. Cook pasta according to package directions. Drain and pour into a lightly greased 9x13 baking dish.
  3. Melt butter in a large pan over medium heat. Stir in flour to form a paste and let cook for 1-2 minutes. Once golden brown, gradually whisk in the milk and simmer until slightly thickened, stirring constantly. Add the cheese and continue stirring until melted. Season to taste with salt and pepper.
  4. Remove from heat and pour over the pasta. Stir to coat. Sprinkle with bread crumbs and additional cheese (I used parmesan here). Bake until cheese bubbles and top is golden brown, about 20 minutes.
  5. Serve immediately!
  6. Leftovers will keep cover in the refrigerator for up to 5 days. To reheat, drizzle individual portions with a bit of milk and top with additional cheese before microwaving.
Notes
Adapted from Food & Wine and Tablespoon.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/04/macaroni-many-cheeses/