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Easy Five-Cheese Macaroni

(7:44)
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David Lawrence
David Lawrence
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Blue Cheese, Parmigiano-reggiano, white cheddar, smoked mozzarella, and smoked gouda dish it out in Executive Chef David Lawrence's cheese-lover mac and cheese. The real kickers, however, are the red bell peppers, onions, and tarragon, which add a mouth-watering sweetness and refinement to the dish. Treat your family to another classic from 1300 on Fillmore, serve it piping hot, and let everyone else do the dishes.

Cooking Recipe

Ingredients:
2 tbsp butter
1/2 cup yellow onion, diced
1/4 cup red bell pepper, finely diced
1/2 cup 100% cream
3/4 cup smoked gouda
3/4 cup smoked mozzarella
3/4 cup blue cheese
3/4 cup parmigiano-reggiano
3/4 cup white cheddar
1 tsp thyme
1 tbsp parsley, chopped
1 tsp tarragon
1 tsp salt
1 tsp olive oil
8 ounces macaroni elbow pasta

Directions:
1. Begin bringing 1 quart of water to a boil in a medium pot. Preheat your oven to 350°F. Heat up a large wide-bottomed pot on medium-low heat and melt the butter.

2. Add your diced onions and cook until coated with butter and translucent, about 3 minutes. Add your red bell peppers. Stir in and cook until sweating. Add the cream and turn up to medium-high heat. Stir frequently and reduce about 10-15 percent, when the cream is slightly thickened, about 3 minutes.

3. It's time to add the cheese. Add your cheeses one at a time and melt them into your sauce. Your sauce should be thick and creamy. When your water is boiling, add salt and olive oil. Next, add your elbow pasta. Stir it around to prevent sticking.

4. Cook until al dente, 4-5 minutes. Drain and add to your cheese sauce. Stir until mixed. If it's too thick and begins coming off the bottom of the pot when you stir, add more cream to even out. Toss in herbs to taste.

For a finishing touch, move to a serving dish and place a large slice of white cheddar on top of the mac 'n' cheese, and place in the oven. Cook until cheese begins to brown. Serve piping hot and enjoy!

Five-Cheese Macaroni
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