Holiday Mac and Cheese

Oscar found this one by chance and it is such a nice twist on traditional mac & cheese!

Ingredients

  • 5 oz sharp cheddar

  • 5 oz monterey jack

  • 5 oz havarti

  • 5 oz gouda

  • 3 Tbsp unsalted butter, plus more for greasing the pan

  • 1 small onion, minced

  • 3 garlic cloves, minced

  • 1 lb. elbow macaroni

  • 4-5 cups Thanksgiving stock, or chicken/veggie stock of choice, room temperature

  • ½ tsp smoked paprika

  • ½ tsp ground mustard powder

  • ¼ tsp cayenne pepper

  • ¼ tsp turmeric powder

  • 4 oz cream cheese, room temperature

  • ¼ cup heavy cream

  • Kosher salt and black pepper, to taste

  • ¼ cup panko breadcrumbs

 

Assembly

Shred all cheeses on the largest side of a box grater. Gently toss all cheeses together. Reserve a total of 4oz of the cheese mixture for the top.

In a large skillet or pot, heat butter over medium heat until melted. Add in onions and garlic and cook until softened.

Add in elbows and stir to coat.

Pour in about 1/3 of the stock and cook over medium heat, stirring until most of the liquid is evaporated.

Repeat this process until the pasta is al dente and there is a bit of liquid remaining in the pan. You want to maintain a simmer (not a full boil) through this process so that the pasta cooks gently and all the liquid doesn’t cook off without the pasta being able to absorb it and cook through. *

Reduce heat to very low and stir in cheeses (saving the reserved bit for the top) 1/3 at a time, until fully melted. Turn off heat. Stir in spices.

Stir in cream cheese until melted. Mix in cream. Season with salt and pepper to taste.

Pour into a small greased baking dish and top with panko and the reserved cheese mixture.**

Turn on broiler to high. Place mac and cheese under the broiler and broil until golden, about 5 minutes. Keep an eye on it!

To Serve

Serve immediately but is also great for leftovers.