Marjorie prepares the ultimate mac n cheese casserole with a variety of five cheeses.  This will be a crowd-pleaser at your next gathering. 

5 Cheese Mac N Cheese 

1 lb. Elbow, Rigatoni or Penne Pasta 

3 cups milk 

1½ cups heavy cream 

1½ sticks butter 

1 tablespoon flour (optional) 

1/8 teaspoon nutmeg 

4 large eggs 

2 cups medium or sharp cheddar cheese, shredded 

2 cups Colby or Monterey Jack, shredded 

2 cups mozzarella cheese, shredded 

2 cups Gruyere or Swiss, shredded 

1 cup Parmesan, fresh grated  

½ cup Panko crumbs 

Salt and Pepper to taste 

Directions:   

1. Preheat oven to 375 degrees. Boil pasta until al dente making sure to salt the water.  Prepare a large baking dish by spraying with cooking spray or buttering.   

2. When pasta is just al dente, drain and put back in pot–do not rinse. Put one sick of butter in the hot pasta and let melt, stirring to coat the pasta. Add half the milk and half the cream and stir.   

3. Beat the eggs in a separate bowl then pour into the macaroni mixture stirring well. Add in 1 cup each of all the cheeses, the remaining milk and cream. If you feel the mixture needs more milk, then add in a little at a time, should be very loose but will thicken as it bakes.  However, if you feel it’s too thin, add the flour.   

4. Add the nutmeg, salt and pepper to taste. Carefully pour half the macaroni and cheese into the prepared baking dish and sprinkle on half of all the remaining cheeses, except the parmesan, then pour over the remaining macaroni mixture topping with all the remaining cheeses, leaving the panko crumbs and parmesan as the last topping.  

5. Melt the ½ stick of butter and drizzle over the top. Bake on middle rack for 35–40 minutes or until bubbly and golden brown.  

6. Let it cool for 5–10 minutes before serving.   

Taste of the Town airs on BNC Saturdays and Sundays at 10 a.m. ET.   

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