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Five Cheeses Brown Butter Chili Mac & Cheese

Macaroni in a creamy cheesy spicy sauce topped with oregano-garlic croutons and mozzarella broiled to crispy perfection.
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Servings: 8

Ingredients

  • 400 grams uncooked elbow macaroni

For the sauce

  • 600 ml. half-skim milk
  • 35 grams butter
  • 35 grams flour
  • salt pepper and nutmeg to taste
  • 1/8-1/4 tsp chili flakes depends on how much heat you can handle!
  • 60 grams provolone
  • 40 grams goat cheese
  • 50 grams edam cheese
  • 50 grams brie cheese

For the topping

  • 60 grams day-old bread
  • garlic powder to taste
  • dried oregano to taste
  • a drizzle of olive oil
  • 100 grams mozzarella cheese

Instructions

  • Cook pasta al dente, it will continue cooking in the oven.
  • To make the sauce, melt butter in a sauce pan. Heat until it gets brown, but don't stop stirring. Remove pan from heat and dump flour at once. Whisk vigorously to remove lumps.
  • Bring pan back to the heat and all milk. Heat on medium until sauce thickens. Don't forget to stir it often or it'll burn! Add salt, nutmeg and pepper.
  • Add edam, goat cheese, provolone and brie and stir to melt them.
  • Add cooked macaroni and chili and stir to cover them in sauce.
  • Pour into a baking dish.
  • For the topping, toast breadcrumbs and toss them with some olive oil, garlic and oregano. Top pasta with them.
  • Put shredded mozzarella on top and bake at 200ºC for 20-25 minutes or until sauce is bubbly and topping is golden.
  • Enjoy