Get rid of the boxed stuff and try these Rebecca Brand’s cheesy earthy 7-cheese Mac and Cheese recipe. Those powdered cheese will be no match for this cheesy gooey brown heaven!
♥︎1lb of macaroni (Better the big ones so more sauce can fill the holes)
♥︎2 cups of milk
♥︎Monterey Jack, Fresh Mozzarella, Pecorino, Gouda, Sharp Cheddar, Goat Cheese, Grated Parmesan, Manchego (Total 2lbs of cheese. ratio depending on your taste!)
♥︎ ¼ cup of Butter
♥︎1 Teaspoon of salt
♥︎1 Teaspoon of Pepper
♥︎3 Table spoon of Parsley
STEP BY STEP HOW-TO
1.Heat water to Boil, add a table spoon of olive oil and salt. Add 1lb of macaroni and boil for 8 mins.
2.Grate all the cheese (you can always use pre-grated cheese but always better if you grate yourself).
3.Crack up 3 eggs, whisk them up and add 2 cups of milk, one teaspoon of black pepper, one teaspoon of salt.
4.Chop 3 table spoons of parsley and add into the mixture from step 3
5.Coat inside of the Cast Iron Dutch Oven with ¼ cup of butter (if any left overs, add them into the macaroni).
6.Put a layer of macaroni at the bottom, add a layer of cheddar, Monterey Jack, Mozzarella, Pecorino and Manchego.
7.Repeat step 6 and add a layer of goat cheese and parsley.
8.Repeat step 7 and add the milk and egg mixture from step 4 to the pot.
9.Top it up with grated parmesan and parsley.
10.Put the lid on the pot and put into the oven preheated at 375°F for 45 mins.
11.To brown the top, put it back in the oven after 45 mins, at 450°F for 10 more mins (time may vary on different ovens).
12.Ready to Serve!