Tuesday, January 15, 2013

Glorious 7 Cheese Macaroni


This is the best macaroni and cheese, EVER! Yes, I am patting my back and tooting my own horn (toot, toot, beep, beep).

I have around 10 different macaroni and cheese recipes I make. From the bacon-mac, andouille-mac, shrimp-mac, crab-mac, truffle-mac, mac-mac, you get my point. Well this is the Mac-i-licious-Mac!

The key to excellent macaroni and cheese, and we all want excellent, not just good mac, is great cheese. You can not skimp on cheese. I have tried to substitute cheese and it just does not work.

You have to invest in your Mac and that means investing in the best cheese you can find. This mac is made with Gouda, Fontina, Parmigiano-Reggiano, Jack, Asiago, Romano and Sharp Cheddar.

Yes I have included almost every region of the world for my cheese selection.

An excellent Mac must have a bechamel sauce, which requires mixing flour and butter to form a light roux, cream, milk and then all that glorious cheese. 

Toss in penne pasta that has been slightly undercooked. I cook my pasta 1 minute under al dente around 9 minutes because we still have to bake the pasta.

The trick to this mac and cheese is  to bake the macaroni at 375 degrees for 20 minutes then add the bread crumb topping and extra butter and bake for 20 minutes more to brown the topping.

You have done all the work, it's time to eat, eat and eat a third bowl of this Mac-i-licious Mac.

Glorious 7 Cheese Macaroni

1 lb pasta, penne or large macaroni noodles work best
1 c. sharp cheddar cheese, grated
1 c. jack cheese, grated
1 c. fontina cheese, grated
1 c. gouda cheese, grated
1/4 c. asiago cheese, grated
1/4 c. romano cheese, grated
1/4 c. parmigiano-reggiano
4 tbsp. butter
4 tbsp. flour
1 1/2 c. heavy cream, room temperature
1 c. milk, room temperature
1 egg
1 tbsp. sour cream
1 tsp. black pepper
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. creole seasoning

topping (recipe below)

For the Toppings:

1/2 jack cheese, grated
1/2 sharp cheddar cheese, grated
1. c panko bread crumbs
4 tbsp. butter, melted
1/4 tsp. cayenne pepper
1/4 c. green onions, sliced thinly


Fill a large stock pot full of water and over high heat, bring to a boil. Cover with a lid to bring to boil quickly.

Salt water, add pasta, stir, and cook pasta for 9 minutes or until 1 minute under al dente, stirring occasionally.

Drain pasta and rinse pasta with hot water, drain again and set aside.

In a stock pot, heat butter over medium heat, add flour and stir well about 1 minute. Add all the seasonings and stir well 1 minute more.

Lower heat to medium-low and add cream and milk, whisk well. Add cheese by the handful and whisk well after each addition.

Remove cheese sauce from heat and allow to cool about 10 minutes.  After 10 minutes, add 1 tablespoon of sour cream and 1 egg, whisk well and set aside.

Toss pasta with cheese sauce and place in a large oven proof butter dish.

To prepare toppings, mix all ingredients except butter.

Bake pasta at 375 degrees for 20 minutes, remove from oven top with bread crumb topping and melted butter, bake 15 more minutes are until golden brown. Enjoy.


  1. 7 cheeses - love it! And love that you have ALL those other mac n cheese recipes! I need to take a lesson from you! Oh and I made the buttery equivalent of the breadsticks!

    1. Thanks Averie. I love macaroni and cheese and would try to put anything in it. Oh I forgot to mention my buffalo chicken mac. More mac to come!

  2. Yum this looks absolutely incredible! I'm going to do a seven cheese mac for the superbowl after reading this post! Scrumptious.

    1. Thank you Jessica,
      Don't forget to use cheeses that you enjoy. 7 flavors of any cheese would make this good. I hope you enjoy it!

  3. gulp.... gonna make this this weekend... and then send my family to the gym so they don't start looking like little oompa loompas - seriously, my mouth is watering right now!!!!! Will post my outcome! My husband never liked mac & cheese until he had mine (i know, WHAT black man doesn't like M&C!!!!) so I'm eager to try this out. I've made Patti LaBelle's over the rainbow with all it's butter and variety of cheeses, and it's great (and totally decadent), but we're shooting for GLORIOUS right :-) - wish me luck!

    1. LOL TEE....this will turn anyone into a believer...I call it my bourgeois mac n cheese, because it's a little fu fu...LOL


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I must confess I love great food. I decided to create The Creole Contessa blog after cooking and eating a great meal with my family Big Goo the hubby of almost twenty years and my lil’ Contessa Summer aka “Baby Girl." I told Big Goo and Baby Girl, it is just not fair to not share these great recipes with the world; and the Creole Contessa blog was born.

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