5 Cheese Mac n Cheese Yumminess!

It finally cooled down enough for me to want to cook this on the stove today.  We have been having some super warm unusual northern NY weather the last few days.  I am not complaining… but I certainly wasn’t about to stand over a hot stove when it was 90 something outside.

Anyway… I first came across this original recipe online somewhere (sorry… hand wrote it down.. and have no idea where it originally came from) after I threw a wine and cheese pairing party and had a bunch of yummy more expensive cheeses to use up.  So…. I took this recipe but used different main cheeses.  The first few times I made this I used Jarlsberg, Gouda, extreme sharp aged NY cheddar, Camembert, and Parmesan I believe.  It was soooooo creamy and delicious!!!

This is the original recipe—


1- 16 oz. elbow macaroni

1/4 lb. bacon

1 med onion diced

5 tbsp unsalted butter

6 tbsp flour

1 tbsp dijon

2 1/2 c milk

2 c heavy cream (I didn’t have heavy cream and don’t today either…. I just used about four c milk total and it came out great still.)

1 sprig thyme

1 bay leaf

1/2 tsp salt

1 1/2 c grated fontina

1/2 c crumbled blue cheese

3/4 c gruyere

3/4 c parmesan

3/4 c white cheddar

3 tbsp parsley

1/4 c bread crumbs


450 F oven and butter a 9×13 glass pan

boil mac with salt

In dutch oven- saute bacon- remove and reserve

saute onion in bacon drippings

add 5 tbsp butter to onion and melt

stir with wooden spoon


using whisk- add flour and stir consistently with fat to make a roux

whisk mustard in

gradually add milk and cream


add thyme, bay leaf, and salt

let come to simmer and stir frequently for 15 min


strain the hot milk mix into metal bowl and discard solids


work quick and mix 1 c fontina and blue and 1/2 c gruyere, 1/2 c cheddar and 1/2 c parm into milk mixture with bacon and parsley

continue to stir until cheese is melted


add cooked noodles to cheese

mix to coat

add mix to glass dish

mix remaining cheese and bread crumbs together and sprinkle on top


bake for 15-20 min or until bubbling and golden brown

rest for 5 min




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