Description
A comforting, creamy, and cheesy bake that combines five different cheeses for a truly nostalgic experience.
Ingredients
Scale
- 8 oz cavatappi pasta
- 1 cup sharp Wisconsin cheddar cheese, grated
- 1 cup mozzarella cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/2 cup Gruyere cheese, grated
- 2 cups heavy cream
- 1 cup milk
- 2 tbsp unsalted butter
- 1/2 tsp dry mustard powder
- 1/4 tsp ground nutmeg
- 2 cloves garlic, smashed
- 1 cup Panko breadcrumbs
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- Cook pasta in boiling water for about 2-3 minutes less than package directions for al dente.
- In a saucepan, combine heavy cream, milk, and smashed garlic, and heat until just simmering.
- Remove garlic and whisk in butter, mustard powder, nutmeg, salt, and pepper.
- Stir in all cheeses except breadcrumbs until melted and incorporated.
- Combine pasta with cheese sauce and pour into the baking dish.
- Top with Panko breadcrumbs and drizzle with melted butter.
- Bake for 20-25 minutes until bubbly, then broil for the last 2 minutes for a golden-brown crust.
- Let the bake rest for at least 15 minutes before slicing.
Notes
Allowing the Wisconsin Five-Cheese Bake to rest ensures perfect slices and enhances flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg