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Six-Cheese Mac and Cheese

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

Courses
Description

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

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
  1. Melt butter in a saucepan and add flour to make roux.
  2. Add cream, bring to simmer, stirring to avoid scorching.
  3. Add ½ the cheeses, whisking until smooth and thick.
  4. Combine the noodles and remaining cheeses and eggs.
  5. Place in a buttered casserole dish. Top with panko, Parmesan, and 3 Tbsp melted butter.
  6. Bake at 350 for 45 minutes.  
Read it online: https://www.capemaymag.com/recipe/six-cheese-mac-and-cheese/
Chef Jon Davies
Chef Jon Davies
Executive Chef