Extra Cheesy Mac n Cheese

Oh my goodness! Ya’ll… I think I have finally come up with the best mac and cheese ever! I took every macaroni and cheese recipe that I had ever clipped and laid them out before me in my pursuit of the best ever mac and cheese. I then looked at each one and determined what I liked best and what I knew I wouldn’t like. I combined my favorite elements of each recipe and then… just because it seemed like the right thing to do… I added MORE CHEESE!

The first gooey bite rocked my world. In fact, just thinking about it makes my eyes tear up. The memory of the gooey cheesy goodness combined with the crunchy buttery breadcrumb topping simply makes my eyes roll back in my head. Seriously… give me a moment to reminisce.

OK – I’m back. I am teary because I absolutely cannot have this in my house again. It was just too tempting. This is one of those recipes that you want to serve to company, bring to a potluck, or bring to a family that is in the midst of a crises (or that needs fattening up)! Consider this a warning. Do not, I repeat, do not keep this in your house. Indulge once then send it on it’s merry way!

Ya’ll… there are six cheeses in the Extra Cheesy Mac n Cheese! That’s right… SIX! I was up to five, which was fairly impressive. Then, right before I started mixing my cooked pasta with the sauce ingredients, I reached for the tub of Philadelphia cream cheese that was sitting on the top shelf of my refrigerator. It called out to me and, well… I just had to do it. Everything is better with a little cream cheese added, right? Hahahahahaha! (Do you think I can get Philadelphia brand to sponsor me? I have a kid that needs to get to college!)

Here’s the recipe. It’s dangerously delicious! Don’t say I didn’t warn you!

Extra Cheesy Mac n Cheese

Ingredients:

• 1 lb pasta, cooked and drained (use elbow, spirals, etc.)
• 2 tablespoons unsalted butter
• 4 oz cream cheese (can use the brick, cut into cubes or half of a tub)
• 1/4 cup flour
• 2 heaping teaspoons dry mustard
• 1 teaspoon kosher or sea salt
• 1/2 teaspoon black pepper
• a few dashes of nutmeg
• a few dashes to 1/8 teaspoon cayenne (depending on your taste)
• 1 stick butter, melted
• 5 eggs, beaten
• 2 cups half and half
• 1 cup heavy cream
• 1 cup Parmesan cheese, grated
• 2 cups sharp Cheddar, shredded
• 2 cups Monterey Jack, shredded
• 1 cup Swiss, shredded
• additional 2 cups shredded cheese (combination of sharp and white sharp)
• 3/4 cup Italian flavored panko breadcrumbs
• 3/4 cup Parmesan cheese, grated
• 1/2 stick butter, melted

Preheat oven to 350 degrees. Spray a deep 9×13 inch baking dish with non-stick cooking spray and set aside.

Set the 2 tablespoons of butter and the 4 oz of cream cheese on the counter while your pasta is boiling. As the pasta cooks, combine the flour, dry mustard, salt, pepper, nutmeg and cayenne in a small bowl. Use a whisk to blend the dry ingredients and then whisk in the stick of melted butter until there are no lumps.

In a separate and larger bowl, combine the beaten eggs, half and half, and heavy cream. Whisk the flour/butter mixture into the egg/cream mixture until combined.

Stir in 1 cup of the Parmesan cheese, 2 cups of the sharp cheddar, 2 cups of the Monterey Jack, and the Swiss.

After you have drained the pasta, place the 2 tablespoons butter and the cream cheese (that you set on the counter earlier) in the hot pot (off of the heat) so that it begins to melt. Once it begins to melt, add the drained (but still hot) pasta to the pot and stir to coat the pasta with the butter/cream cheese. (Oh my goodness. Pause just to gaze upon the creaminess!)

Once the pasta is coated, add the cheese, eggs, cream, mixture and stir to combine. Pour entire mixture into prepared baking dish and then top with the additional 2 cups of sharp and white sharp cheeses.

In a small bowl, combine the breadcrumbs with the 3/4 cup Parmesan cheese. Stir in the 1/2 stick of melted butter. Sprinkle mixture evenly over the top of the mac n cheese.

Bake for 45 minutes or until bubbly and beginning to brown.

Turn your broiler on and broil for ONLY 1-2 minutes. Keep a close eye on this. You want the top to be lightly golden brown and crunchy… not burned. It will happen very quickly so stand right beside your oven and watch it closely.

Remove from oven and let sit for 15 minutes.

Take a spoon and pull the cheesy gooey goodness from the baking dish. Stare at it. Grab your pepper mill and freshly grind some black pepper over the top. Stare at it some more. Choke back the tears as you take your first bite. Say thank you to God for the many varieties of cheese. Now run a few laps to save yourself from any lasting affects of said cheesy gooey goodness. Do not wallow in guilt. Just enjoy and then move on. Tomorrow is another day and steamed broccoli will be there.  Hmmmm… you know… broccoli is really good with a little cheese on top

Sweetest Blessings,
LeAnn