MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: The Creamiest 5-Cheese Mac & Cheese
 Categories: Pasta
      Yield: 4 Servings
 
      2 c  Béchamel sauce
    3/4 c  Sharp white cheddar; freshly
           -grated
    1/2 c  Gruyere cheese; freshly
           -grated
    1/2 c  Fontine cheese; freshly
           -grated
    1/2 c  Parmigiano cheese; freshly
           -grated
    1/2 c  Low moisture Mozzarella
           -cheese; freshly grated
      1 lb Pasta; anything coiled or
           -with grooves
      1 ts White truffle oil;
           -(optional)
      1 ts Butter
    1/2 c  Panko breadcrumbs
      1    Lemon; zest of
           Salt and pepper
 
  Grate all of the cheeses needed for the recipe. Combine the cheese all
  together in one bowl and reserve 1/3rd of the cheese (about 1 c) in a
  separate bowl.
  
  Freshly grating by hand really makes a difference here as opposed to
  buying pre-grated options. This will allow it to melt more
  beautifully into the sauce.
  
  Prepare or warm up your seasoned béchamel sauce. Over medium heat,
  begin adding in the cheese mix 1/2 c at a time, while stirring
  continuously to melt it into the sauce. Allow the cheese to fully
  melt into the sauce before adding the next batch. Continue until the
  cheese has all been melted.
  
  If necessary, add a touch of milk to the sauce to thin it out and
  prevent it from becoming too thick.
  
  Optionally season the sauce with a touch of white truffle oil.
  
  Bring a large pot of salted water to a boil. Preheat the oven to
  350°F.
  
  Cook the pasta 2 minutes under the package al dente instructions.
  Drain the pasta and add directly into the pot with the cheese sauce.
  Stir well to combine and coat each piece of pasta.
  
  Now you can enjoy this as is... or transfer it to a baking dish and
  add some crispy lemon panko topping to bring it to the next level.
  
  Transfer half of the pasta into a deep baking dish. Add a layer of
  half of the reserved cheese, then add the remaining pasta and finish
  with the rest of the cheese.
  
  Spray a piece of foil with a bit of PAM or cooking oil, cover the
  baking tray and transfer into the oven for 25/30 minutes or until the
  cheese has melted.
  
  In the meantime, make the panko topping. Melt the butter in a skillet
  over medium heat. Add in the panko and using a spatula continuously
  move the panko until you achieve an even golden brown color. Remove
  from heat, season with salt and lemon zest. Toss to combine.
  
  Remove the mac and cheese from the oven and top with the prepared
  panko topping. Allow to set for at least 5 minutes... then dig in and
  ENJOY!
  
  Recipe FROM: <https://www.instagram.com/reel/C3Go31SOMfl/>
  
  Recipe by Alessandro Ciuffo
 
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