Here is what you'll need!
FIVE-CHEESE MAC AND CHEESE as made by LAWRENCE PAGE
1 box of elbow macaroni
1 12-ounce can evaporated milk
½ cup unsalted butter
2 cups cheddar cheese, shredded and divided
1 cup mozzarella cheese, shredded
2 tablespoons feta cheese, crumbled
1 cup provolone cheese, cut into small pieces
½ cup smoked Gouda cheese, shredded
4 teaspoons salt, divided
2 teaspoons black pepper
Preheat oven to 350˚F/180˚C.
In a large pot or dutch oven, cook macaroni according to package directions, salting the water with 2 teaspoons of salt. Drain and return to the warm pot.
Add butter to warm macaroni and mix until melted. Season with the remaining salt and pepper.
Add 1 cup of cheddar, mozzarella, provolone, Gouda, and feta cheese. Mix well.
Add eggs and evaporated milk, mix until fully incorporated.
Transfer to a 9x13-inch baking dish and top with the remaining cheddar cheese.
Bake in a preheated oven for 40-45 minutes, until the top has nicely browned.
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Followed the recipe to the EXACT. Even waited for the mixture to cool down slightly before I added the eggs and cooked it in the oven for 30 minutes instead of 45, yet it still came out a DRY MESS. So disappointed... Can't even eat it since its that bad.
Now this is what macaroni and cheese was like in my grandmother's kitchen! Delicious recipe! Right on point! I'm so happy to see this and it's a quick video, easy to follow with a heartwarming story. I wish I'd been there with you and your family! No white sauce first, just butter, cheese, evaporated milk and eggs on the macaroni...a little salt and pepper to enhance the flavors and that's it. Thank you for sharing this recipe. You're awesome!! Please keep up the good work! From one outstanding cook to another....what a blessing.
Man, that Mac & Cheese has got some Soul! And i need that to be on my table. I'll do myself a favor and make some and not only that I'm gonna make some for the work office party, they won't know what hit umm.
I like this, but without the feta-cheese, simply because the sourness of it, and also, he baked the dish too long, so the cheese on top became crispy, sorta, instead of molten, but this recipe is better than Terry Crews', though.
Question to all: I personally can't try this recipe but I want to know if you think it might work. Make a roux with 1 cup flour 1 cup butter, then mix in 6 cups milk slowly and when that gets thick, add one box of Mac n Cheese and boil it in the white sauce till the Mac is tender. Then add 3 cups of any combination of gryere (is that how you spell it), mozzarella, cheddar and/or smoked Gouda along salt and pepper to your taste. Then top it with 1 cup Cheddar and 1 cup Mozzarella and breadcrumbs and broil until the topping has gone golden brown. Basically, the question is: can you cook the Mac in a white sauce to make a very thick and creamy Mac n Cheese?
This recipe is awesome, but I'm sorry if it's grated mozzarella like that it isn't REAL mozzarella! Mozzarella is so soft you can't grate it, only chop it, so it makes me wonder about the other cheeses as well.. anyhow I'm off to the cheese deli now cya!