Photography by Antonis Achilleos and Greg Dupree for Sweet July Magazine, Holiday 2021 Issue

Five Cheese Mac & Cheese

By Sweet July

When it comes to Mac & Cheese, Ayesha is very particular. She's shared her homemade version that is a consistent crowd pleaser for any occasion.

Serves: 8-10

Time: 1 hour

There's really nothing like mac & cheese to bring people around a table, enjoying a meal together.

Ayesha has pulled out all the stops for this quintessential side dish. She uses five cheeses, all bringing something different to the party whether it be nuttiness, saltiness or for its melting quality. Together, they are a symphony creating the most delicious cheese sauce you've ever tasted. And because another non-negotiable for Ayesha is texture, she's included a buttery panko topping that creates the perfect crunchy crust. If you're in the mood to impress, this is the only Mac & Cheese recipe you'll ever need.

Ingredients

- Mac & Cheese
- 16 ounces uncooked elbow macaroni
- 4 ounces sharp cheddar, shredded (about 1 cup)
- 2 ounces Monterey Jack, shredded (about 1/2 cup)
- 1/4 cup (2 ounces) unsalted butter, plus more for pan
- 1/4 cup all-purpose flour
- 2 1/2 cups half-and-half
- 1 (8-ounce) package cream cheese
- 2 ounces Havarti, shredded (about 1/2 cup)
- 2 ounces Gruyère, shredded (about 1/2 cup)
- 1 tsp kosher salt
- 1/4 tsp black pepper

- Panko Topping
- 1/2 cup panko (Japanese-style breadcrumbs)
- 2 tbsp unsalted butter, melted
- 1 1/2 tsp smoked paprika
- 1 1/2 tsp dried parsley
- 1/2 tsp garlic salt

Instructions

step 1

Cook macaroni according to package directions, draining 2 minutes before al dente.

step 2

Meanwhile, preheat oven to 375°. Grease a (9-by-13-inch) baking dish with butter. Toss together cheddar and Monterey Jack in a small bowl; set aside. If using, make the Panko Topping. Melt the 2 tbsp butter in a large pan over medium heat. Once melted, add the spices and stir to combine. Toss the panko in the melted butter mixture and toast until golden brown (about 3 minutes). Remove from heat and let cool.

step 3

Melt 1/4 cup butter in a large saucepan over medium. Add flour, and cook, stirring constantly, until light brown and nutty, about 1 minute. Slowly whisk in half-and-half and bring to a boil. Add cream cheese and whisk until smooth. Remove from heat, and gradually whisk in Havarti, Gruyère, salt and pepper. Add cooked macaroni and gently fold together to coat.

step 4

Spoon half of the macaroni mixture into prepared dish; sprinkle with half of the cheddar and Monterey Jack mixture. Repeat with remaining macaroni and cheddar and Monterey Jack mixtures. Sprinkle evenly with Panko Topping, if desired, and bake until bubbly and lightly browned on top, 15 to 20 minutes.