Lunch: "Over-the-Top" Mac 'n Cheese

Recipe by Kelsey Henderson Win everyone over with this supercheesy macaroni and cheese from Kelsey Henderson, who's competing with her sister, Vanessa Henderson, on NBC's The Chopping Block.

Ingredients

16 oz. medium shell pasta
4 tbsp. butter
1 tbsp. garlic
3 tbsp. flour
12 oz. heavy cream
6 oz. Cheddar cheese
6 oz. Gruyère cheese
6 oz. Fontina cheese
6 oz. Parmesan cheese
3 tbsp. fresh flat leaf parsley
3 tbsp. olive oil
8 oz. panko bread crumbs
Salt and pepper to taste

Instructions

Preheat oven to 375 degrees F. Heat butter in pan and sauté garlic for about 3 minutes, just so the garlic starts to cook.
Add flour stirring to make a paste with the butter and cook for about 5 more minutes on medium to low heat. Add the heavy cream, whisking to get out any lumps from the flour; continue to stir slowly until the cream comes to a simmer. Turn off the heat and keep stirring. Add the cheddar cheese, and once it starts to melt, add the Gruyère cheese, then the Fontina and 2 tablespoons of the Parmesan. Add salt and pepper to taste.
Once combined, stir in the cooked pasta and pour into a large baking dish. Mix the rest of the ingredients and crumble over the noodles for topping. Place in oven for about an hour. Serve with a large spoon and enjoy!

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