7-Cheese Baked Mac
Serves 820 mins prep40 mins cook
Rich, creamy, and loaded with seven cheeses—this is the mac & cheese that became my signature dish. Not a box in sight. In 1994, I moved to Kentucky. A few years later, I tried to make mac & cheese for the first time. It was a disaster. My Kentucky aunties rushed in with milk and butter to save it. Years later, after culinary school, I created this 7-cheese version. It became my calling card—the dish people requested at every event.
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What you need
Instructions
1. Preheat oven to 350°F. Grease a 12-inch cast iron skillet, 9x13 baking dish, or similar-sized pan. 2. Cook macaroni according to package directions until al dente (slightly firm). Don't overcook—it will continue cooking in the oven. Drain well. 3. Melt butter and let cool slightly. 4. Add melted butter to hot macaroni and mix thoroughly until pasta is well coated. 5. In a separate bowl, whisk together eggs, half-and-half, salt, and pepper. 6. Pour egg mixture into buttered macaroni and mix well. 7. Add all cheeses EXCEPT the 1 cup of mild cheddar reserved for topping. Mix thoroughly until cheese is evenly distributed. 8. Pour mixture into prepared pan. Sprinkle remaining 1 cup mild cheddar evenly over the top. 9. Bake for 45 minutes, or until internal temperature reaches 165°F and top is golden brown. 10. Let rest 5-10 minutes before serving. CHEF'S NOTES: - Use block cheese and shred it yourself—store-bought shredded cheese has cornstarch to prevent caking, which doesn't give you the best melt. - No half-and-half? Use evaporated milk instead (don't add water). It creates the same creamy texture. - I typically bake mine in a 12-inch cast iron skillet for that crispy edge everyone fights over. - This recipe serves 8-10 people. For a crowd, double the recipe and use a full catering pan.