Four Cheese Mac and Cheese - Roth
Four Cheese Mac and Cheese with creamy sauce, melted cheddar and pepper-jack, topped with crispy breadcrumbs—served up by Chef Ed Richardson. Perfect for gatherings!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at culinaryscene.com.
Cooking tools:
- Grater
- Stockpot
- Colander
- Baking dish
- Saucepan
- Whisk
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
- Aluminum foil
- Kitchen timer
- Oven
- Stove
Ingredients
- 1 pound dry noodles (elbow, shell, bow-tie)
- 10 ounces pepper-jack cheese, grated
- 10 ounces cheddar cheese, grated
- 10 ounces American cheese (roughly 16 slices)
- 3 cups heavy whipping cream
- 1 Tablespoon salt
- 1 teaspoon ground black pepper
- 2 cups Panko breadcrumb
- 1 cup Parmesan, grated
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 Tablespoon dry parsley
- 4 Tablespoons melted butter
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