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01/20/2012 National Cheese Lover's Day Cheese Lovers 5 Cheese Mac and Cheese

Source of Recipe

Food Network


Recipe Introduction

The immense popularity of cheese can be attributed to its delicious taste and versatility. Did you know that there are over 900 types of cheeses in the world? Each of them can be aged for different periods of time to change their taste, texture, and aroma. Cheese has many health benefits and is a great source of calcium, protein, and phosphorous. Furthermore, it has been proven that consuming certain kinds of cheeses such as cheddar, Swiss, bleu, Monterey jack, brie, or gouda immediately after meals helps prevent tooth decay. It is no wonder why there are so many cheese lovers in the world. In 2003, a total of 8.5 billion pounds of cheese was produced in the United States. There are also many dishes that are made with cheese including grilled cheese, cheesecake, macaroni and cheese. Give in to your cravings today on National Cheese Lover's Day and enjoy your favorite cheese or cheese dish!

List of Ingredients

HOME COOKIN’ 01/20/2012 National Cheese Lover's Day Cheese Lovers 5 Cheese Mac and Cheese



Cheese Lovers 5 Cheese Mac and Cheese from Food Network


• 1 (16-ounce) package macaroni (cellentani or other curly noodle)
• 1/4 pound bacon, diced
• 1 medium onion, diced
• 5 tablespoons unsalted butter, plus more to butter baking dish
• 6 tablespoons all-purpose flour
• 1 tablespoon Dijon mustard
• 2 1/2 cups whole milk
• 2 cups heavy cream
• 1 sprig fresh thyme
• 1 bay leaf
• 1/2 teaspoon salt
• 1 1/2 cups grated fontina
• 1/2 cup crumbled blue cheese
• 3/4 cup grated Gruyere
• 3/4 cup grated white Cheddar (Australian)
• 3/4 cup grated Parmesan
• 3 tablespoons chopped Italian parsley
• 1/4 cup bread crumbs



Recipe


Preheat oven to 450 degrees F and butter a 9 by 13-inch glass baking dish.

Bring a large pot of water to a boil and add salt. Cook macaroni according to package directions. Drain.

In a large Dutch oven or other heavy pot, sauté the bacon until crisp. Remove bacon with a slotted spoon and reserve. Sauté the onion in the bacon drippings until soft. Add the 5 tablespoons butter to the onion mixture and melt the butter stirring with a wooden spoon.

Using a whisk, add the flour, and stir constantly until well mixed with the fat making a roux. Whisk in the mustard. Gradually add the milk and cream whisking constantly.

Add the thyme, bay leaf, and salt. Let come to a simmer and stir frequently for 15 minutes.

Strain the hot milk mixture into a metal bowl and discard the solids. Working quickly, mix in 1 cup fontina, blue cheese, 1/2 cup Gruyere, 1/2 cup white Cheddar, 1/2 cup Parmesan, the reserved bacon, and parsley. Continue to stir until all cheese is melted.

Add the cooked noodles to the cheese mixture to coat. Add the noodle mixture to the prepared baking dish. Mix the remaining cheese and bread crumbs together and sprinkle on top of the noodles. Bake for about 15 to 20 minutes or until bubbling and golden brown. Remove from oven when done and rest for 5 minutes.