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Macaroni with Five Cheeses

 
Makes: 8 - 10 servings
Prep Time30 minutes
Total Time1 hour

Ingredients

  • 1 (16-oz.) package elbow macaroni
  • 2 (2-oz.) croissants, cut into 1⁄2-inch cubes
  • 3 oz. sharp Cheddar cheese
  • 3 oz. sharp white Cheddar cheese
  • 2 oz. provolone cheese
  • 1 oz. Asiago cheese
  • 1 oz. Parmigiano-Reggiano cheese
  • ½ cup unsalted butter
  • ½ cup all-purpose flour
  • 4 cups milk
  • 2 tsp salt
  • ½ tsp freshly ground pepper

Instructions

  • Preheat oven to 350°. Prepare macaroni according to package directions.
  • Arrange croissant cubes in a jelly-roll pan. Bake at 350° for 6 minutes or until lightly browned.
  • Grate all cheeses using the large holes of a box grater.
  • Melt butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk; cook over medium heat, whisking constantly, 5 minutes or until mixture is thickened and bubbly. Add cheeses, salt, and pepper; stir until cheeses melt. Stir in macaroni.
  • Spoon mixture into a lightly greased 13- x 9-inch baking dish. (Dish will be full.) Sprinkle croissant cubes over macaroni. Bake at 350° for 20 minutes or until macaroni is thoroughly heated and croissant cubes are golden brown.
 
Macaroni with Five Cheeses Copyright © Rebecca Lang Cooks | rebeccalangcooks.com