Side

Six-Cheese Mac and Cheese

Name: Six-Cheese Mac and Cheese
Ingredients: 1/2 cup each shredded sharp cheddar, Gouda, fontina, gruyere, American, and Asiago cheeses; 48 ounces cream; 4 egg yolks; 3 cup ½ butter + Tbsp; 1/2 cup flour; 1 cup panko mixed with 3 tablespoons Parmesan and melted butter; 2 lbs. cavatappi noodles, cooked and cooled

Chef Jon Davies

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This recipe appeared in A Smoldering Fire in our Fall 2024 issue.

Six-Cheese Mac and Cheese

A popular side with Memphis style barbecue. In the photo, Chef Jon has topped it with cooked bacon!

Courses: Side

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Ingredients

¹⁄₂ cup each shredded sharp cheddar, Gouda, fontina, gruyere, American, and Asiago cheeses

48 ounces cream

4 egg yolks

3 cup ½ butter + Tbsp

¹⁄₂ cup flour

1 cup panko mixed with 3 tablespoons Parmesan and melted butter

2 lbs. cavatappi noodles, cooked and cooled

Instructions

Melt butter in a saucepan and add flour to make roux.
Add cream, bring to simmer, stirring to avoid scorching.
Add ½ the cheeses, whisking until smooth and thick.
Combine the noodles and remaining cheeses and eggs.
Place in a buttered casserole dish. Top with panko, Parmesan, and 3 Tbsp melted butter.
Bake at 350 for 45 minutes.