Five Cheese Bake (Print Version)

# Ingredients:

01 - 1 pound elbow macaroni.
02 - 8 oz cream cheese, softened.
03 - 1 cup Parmesan cheese, shredded.
04 - 1 cup Swiss cheese, shredded.
05 - 2 cups mozzarella cheese, shredded.
06 - 1 cup provolone cheese, shredded.
07 - 1/2 cup sour cream.
08 - 3/4 cup heavy cream.
09 - 1 teaspoon garlic powder.
10 - 1 teaspoon Italian herbs.
11 - 1/2 teaspoon smoked paprika.
12 - 1/2 teaspoon seasoned salt.

# Instructions:

01 - Set your oven to 400°F and grease a 9x13 dish using nonstick spray.
02 - Mix grated mozzarella, Swiss, Parmesan, and provolone cheeses with the softened cream cheese in a big bowl.
03 - Set aside 3/4 cup of the cheese blend for the topping later.
04 - In a different bowl, stir together the heavy cream, sour cream, and all the spices until smooth.
05 - Boil macaroni in salty water according to the package instructions until it’s just tender.
06 - Immediately toss the drained, hot pasta into the cheese mixture while the pasta is still steaming.
07 - Drizzle the cream and seasoning mixture over the pasta and cheese while still warm.
08 - Give everything a good mix until the cheeses start melting and blending together.
09 - Pour everything into the greased dish.
10 - Scatter the reserved cheese evenly over the top.
11 - Pop it into the oven and bake for about 10 to 15 minutes until the cheese on top turns golden.
12 - Keep an eye on it so the cheese on top doesn’t burn.
13 - Take it out of the oven once the top is perfectly golden.
14 - Let it cool off for a couple of minutes before serving.
15 - Dish it up while it’s still hot and gooey.

# Notes:

01 - Classic Midwest comfort dish.
02 - Using freshly shredded cheese works best.
03 - Fast and easy to make.
04 - Serve right away for best taste.

Back