Five-Cheese Mac and Cheese
Elbow macaroni baked in a nutmeg-scented béchamel with kaşar, aged kaşar, çeçil, Kolot, and cheddar cheeses.
By Moow Editorial ·
- Kaşar is a mild Turkish melting cheese; aged kaşar is firmer and sharper. Çeçil is stringy, and Kolot is a regional Black Sea melting cheese.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: Serves 8
- Prep time: 15 minutes
- Cook time: 55 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of Serves 8.
- Calories: 570 kcal
- Protein: 27 g
- Carbohydrates: 54 g
- Fat: 27 g
- Sodium: 690 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Pasta and Béchamel
Have these measured and ready before you begin.
- 500 g elbow macaroni (17.6 oz)
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- about 2 1/2 U.S. cups (600 ml) milk
- 1/2 teaspoon salt
- 1 teaspoon ground black pepper
- 1/4 teaspoon grated nutmeg
Cheese Blend and Enrichment
- about 1 2/3 cups (400 ml by volume) grated kaşar or low-moisture mozzarella
- about 3/4 U.S. cup plus 1 tablespoon (200 ml by volume) grated aged kaşar; aged cheddar is a practical substitute
- about 3/4 U.S. cup plus 1 tablespoon (200 ml by volume) çeçil cheese; this is a string cheese, and low-moisture mozzarella may substitute
- about 3/4 U.S. cup plus 1 tablespoon (200 ml by volume) grated Kolot cheese; use young provolone or low-moisture mozzarella if unavailable
- about 3/4 U.S. cup plus 1 tablespoon (200 ml by volume) grated cheddar
- 2 egg yolks
Directions
1. Boil the macaroni in salted water until only half cooked, then drain without rinsing.
2. Melt the butter, stir in the flour, and cook briefly; gradually whisk in the milk until a smooth béchamel forms.
3. Season the sauce with salt, black pepper, and nutmeg, then melt in the grated cheeses while reserving some cheese for the top.
4. Remove the sauce from the heat. Whisk the yolks with 1/2 cup warm cheese sauce to temper them, then stir them back in. Fold in the drained macaroni; thin with a measured splash of milk only if needed.
5. Transfer to a baking dish, scatter over the reserved cheese, and bake at 375°F (190°C) for about 30 minutes, until browned and bubbling.
Sources
Contains wheat, milk, and egg. Keep the egg-enriched sauce refrigerated before baking and heat the center until bubbling and at least 160°F (71°C).