10-Cheese Mac and Cheese

4.10 (25)
⏱ 40 mins 🍽 Serves 8 🌶 american 🏷 Main course

This decadent macaroni cheese dish is an American classic elevated with a blend of ten different cheeses. A quick white sauce is made with single cream and cream cheese, then combined with cooked pasta and a generous mix of shredded cheeses. Topped with fried onions and more cheese, it is baked until golden and bubbly. The recipe serves eight people and can be ready in about 40 minutes for a truly special main course.

10-Cheese Mac and Cheese

Ingredients

  • For the macaroni:
  • 1 pound dried macaroni
  • Salt
  • For the sauce:
  • 1 tbsp unsalted butter
  • 1/2 cup grated onion (use a rasp or box grater)
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon plain flour
  • 1 teaspoon hot Hungarian paprika
  • Salt and freshly ground black pepper
  • 6 cups single cream, at room temperature
  • 8 ounces whipped cream cheese
  • For the dish:
  • 1 tablespoon unsalted butter
  • 6 cups (24 ounces) in total of grated Cheddar, mozzarella, Parmesan, Pecorino, manchego, Monterey Jack, Gruyère and Emmental and Provolone - the cream cheese in the sauce is the 10th cheese!
  • 3 spring onions, white and green parts, finely chopped
  • 1 cup shop-bought fried onions, such as French's, coarsely chopped

Method

  1. Preheat your oven to 175°C.
  2. For the macaroni, boil a large pot of salted water and cook the dried macaroni until al dente as directed on the packet, then drain it.
  3. To make the sauce, melt the butter in a large saucepot, then add the grated onion, Worcestershire sauce, flour, hot Hungarian paprika, salt, and black pepper. Cook this for a few minutes, stirring constantly.
  4. Pour in the single cream and add the whipped cream cheese, continuing to cook the mixture until it just begins to simmer.
  5. Prepare your dish by buttering a 13-by-9-inch casserole or lasagne pan thoroughly.
  6. In a large bowl, combine all of the grated cheeses, which include Cheddar, mozzarella, Parmesan, Pecorino, manchego, Monterey Jack, Gruyère, Emmental, and Provolone.
  7. Place the cooked macaroni and chopped spring onions into another large bowl, then add 4 cups of the mixed shredded cheeses and pour the warm sauce over everything.
  8. Stir the mixture well, gently shaking and tapping the bowl to help the sauce coat the pasta completely.
  9. Transfer this macaroni and cheese mixture into your prepared baking dish.
  10. Mix the chopped fried onions with the remaining 2 cups of cheese and sprinkle this topping evenly over the pasta.
  11. Bake the dish in the preheated oven for 20 to 25 minutes, until the top is melted, bubbly, and lightly golden.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryMain course
Cuisineamerican
AuthorFood Network UK