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5 Cheese Mac and Cheese Recipe

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This recipe for 5 Cheese Mac and Cheese, by , is from The Kammlah and Bachus Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Adam Field


1 box elbow macaroni
12 oz evaporated milk, 1 can
3 eggs
cup unsalted butter
2 cups shredded cheddar cheese, shredded and divided
1 cup shredded mozzarella cheese, shredded
2 tablespoons feta cheese, crumbled
1 cup provolone cheese, cut into small pieces
cup smoked gouda cheese, shredded
4 teaspoons salt, divided
2 teaspoons black pepper

1 Preheat oven to 350˚F (180˚C).

2 In a large pot or dutch oven, cook macaroni according to package directions, salting the water with 2 teaspoons of salt. Drain and return to the warm pot.

3 Add butter to warm macaroni and mix until melted. Season with the remaining salt and pepper.

4 Add half of the cheddar cheese, mozzarella, provolone, gouda, and feta cheese. Mix well.

5 Add eggs and evaporated milk, mix until fully incorporated.

6 Transfer to a 9x13-inch (23 x 33 cm) baking dish and top with the remaining cheddar cheese.

7 Bake in a preheated oven for 40-45 minutes, until the top has nicely browned.

8 Enjoy!

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