Ingredients
Scale
- 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
For the Topping:
- 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
Instructions
- 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.
Nutrition
- Serving Size: 6