5-cheese Macaroni Recipe

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5-Cheese Macaroni

Malissia McGinnis


This came from a Barefoot Contessa recipe that I cheesed up to my liking.

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20 Min


35 Min


1 Tbsp
kosher salt, plus more for seasoning
vegetable oil, enough for seasoning
1 lb
elbow macaroni, cooked
1 qt
1 1/3 stick
unsalted butter
1/2 c
all-purpose flour
10 oz
fontina cheese, grated
10 oz
gouda cheese, grated
8 oz
extra-sharp cheddar, grated (i like white, but yellow is fine)
1/2 tsp
black pepper
1/2 tsp
small tomatoes, sliced
1 1/2 c
white breadcrumbs
3 oz
parmesan cheese, grated
3 oz
romano cheese, grated

Directions Step-By-Step

Preheat oven to 375 degrees.
Prepare noodles according to box after salting and oiling the water.
Heat the milk on medium to medium-high heat, but don't allow it to boil. While heating the milk (it will take a few minutes), melt 6 tblsp. butter in another saucepan. Add the flour, and cook for 2 minutes on low heat while stirring constantly with a whisk. Whisk in the hot milk and cook for 2 more minutes. By now, the mixture should be thickened. Turn the heat off, and add the fontina, gouda, and cheddar cheeses, and the salt, pepper, and nutmeg. Add macaroni, stir well, and pour into a 3-qt. baking dish.
Place the sliced tomatoes on top of the macaroni. Top everything with the parmesan, romano, breadcrumbs, and remaining butter. Bake for 30-35 minutes, or until topping is browned.

About this Recipe

Course/Dish: Other Side Dishes
Hashtags: #cheese, #mac