Truth be told, these are my favorite types of meal Truth be told, these are my favorite types of meals… platters where you can just pick at them while sipping wine and catching up with a friend. Chances are, if you come over for a meal, you’re getting an assortment of things to nosh on, maybe a mix of homemade appetizers… but just an array of deliciousness you can snack on whilst enjoying the evening. 

I’ve been wanting to make a lox platter for awhile now, so here we are. I sprinkled some Everything But the Bagel seasoning onto smoked lox and then added sliced cucumbers and radishes to the platter along with sliced bialys and crackers. Dipping items are a must so I included hummus and tzatziki. A fun platter just to nibble from, but a bialys sandwich with everything stuffed in it was pretty perfect too. Hope that gave you a little bit of inspo for something you can easily whip up too!
I had planned another type of post tonight, but in I had planned another type of post tonight, but in light of today’s news, it just doesn’t feel right. Some days it can be hard to find the sunshine, especially a day like today. I can’t make sense as to why things like today continue to happen while people spend copious amounts of energy worrying about banning books and drag shows. Make it make sense. Just make it fucking make sense. It doesn’t. You can’t. Until it does, use your voice. Show up to meetings. Sign the petitions. Text ACT to 644-33 to get involved (I did). Be so loud that you can’t be ignored, until things change. Thirteen school shootings this year. When is enough, enough?
Weekend photos in review, old school edition. Cont Weekend photos in review, old school edition.
Context: 1) Lola has zero chill in the car, 2) fulfilling request for Chicken Parm Penne with Vodka Sauce, 3) Sunday vibes 4) my favorite porchetta sandwich 5) from @butlerandtheboard 6) affirmations, 7) the sun was out today
Just like the moon, you’re whole no matter what Just like the moon, you’re whole no matter what phase you’re in. ✨ Got this one back in September and it’s one of my favorites. I sometimes forget it’s there until I get a random flash of it.
Happy #NationalPuppyDay to these two. I used to ca Happy #NationalPuppyDay to these two. I used to call Clifford an asshat, because he basically was. But there’s a new asshat in town… 🙄 Clifford is now a freaking rockstar. His tumor and age have slowed him down a LOT and he virtually never misbehaves, and we are seriously so proud of him. Lola, on the other hand, is still full blown PUPPY. Tonight I’m assembling a gate to replace the wooden one she ate through. 😂 Berners love wood and she is OBSESSED with being in the kitchen. So one new metal gate coming right up as soon as I can figure out how to put it together.
Last week when I met the owners of the new French Last week when I met the owners of the new French bakery in town, I told them how happy I was that they were opening … because now I had an endless source for gifts for my mom’s future birthdays and Christmases. She was born in Paris and we’ve grown up with a healthy appreciation for French things … starting with their pastries and baguettes, but so much more. My daughter took her first trip to Paris last year and thoroughly enjoyed the croissants there and she deemed the ones at @chocolatinenj just as perfect. No surprise there since the owner is a French pastry chef! If you’re local and haven’t been, do make a point to stop in and visit. They’re open Wednesday through Sunday and have a wide selection of sweet and savory items and a few French retail selections as well. We’ve tried the macarons, the Croque Monsieur, the croissants, the tomato tarts, the baguette … basically we’re working our way through their display case in due time. Don’t miss this one - enjoy!
People complain about how much time is spent on ph People complain about how much time is spent on phones sometimes, but if it wasn’t for phones. I wouldn’t have these awesome little snippets of them growing up. I only wish I had more. Appreciate and document the little mundane things, for they are the very fabric of your life.
happy Spring, friends! Y’all know how long I’v happy Spring, friends! Y’all know how long I’ve been waiting for the seasons to change and I’m so excited that Mother Nature was on board today! ☀️ There is nothing like the energy from the sun and it makes me happy. Hope you got some today!
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Sweetnicks

Food and Life

Cheese Lovers 5 Cheese Mac and Cheese

May 26, 2009 · Narrative

Five Cheese Mac and Cheese - Corner

I feel like I am on a lifelong search for THE macaroni and cheese recipe.  The one to stop the searches.  And on that journey, I’ve tried a number of recipes that, while good, haven’t been the one.  Nick, on the other hand, is strictly a blue box kid and has zero interest in my lifelong quest and the all versions the journey entails trying.  I am really trying to find a match for a macaroni and cheese that my sister and I grew up eating from a local restaurant.  Wait.  That sounds like our mom never cooked us dinner.  She did.  All the time.  You know what I mean.

That mac and cheese that I long to replicate was your very traditional kind with the nice crust on top.  Nothing fancy, just downhome comfort food.  This version I’m going to introduce you to is a kicked-up adult version if you will.  They are not interchangeable.  They each serve their own purpose.

I’m a big fan of Food Network’s Ultimate Recipe Showdown, where home cooks like you and me compete with their original recipe to win the top prize of $25,000.  Besides a nice hunk of cha-ching, the winning recipe also appears on T.G.I Friday’s menus very soon after their win.

When I saw the episode on comfort dishes, I was rapt with attention.  Especially when I saw a recipe for a mac and cheese.  The end result looked so good that win or lose, I was going to make it.  Rick Massa, the creator of the recipe, was quite a fun guy.  A former LAPD SWAT team member, once he retired, he started cooking.  While he was making the dish, the judges worried about all the cheeses, particularly the strong Maytag Blue that he used.  Rick himself worried about finishing up a little early during the competition (you can catch a little video from the episode here).  Well, it turns out that nobody needed to worry, as Rick’s dish took top honors.

Weeks later, I headed down to T.G.I Friday’s to try it out and it was love at first bite.  When the restaurant gets ahold of the winning recipe, they sometimes do a little tweaking, and their version includes a grilled chicken breast.  For $5.99.  The entire dish for $5.99.  Such a great little bargain.  I order that, I give Madeline half of the chicken for her dinner, and the remaining chicken and pasta is enough for my dinner and lunch the next day.  All for under $6!

So I’ve fallen into a rut and every time we go to T.G.I. Friday’s, I order the pasta.  But this past weekend, I finally got the chance to actually make it myself and it did not disappoint.  Just pulling it out of the oven and seeing all the little bubbles of cheesy goodness was enough to let you know you’re in for a good time.  Now after tasting both versions, I think the restaurant’s rendition is also a touch creamier and might have a little more blue cheese than the original version, but both are good.  You just might moan at first bite.  Creamy from all the cheese, with sharp pockets of bite when you hit the blue cheese, this is comfort food at its best.

Whether you go have it at the restaurant, or in your very own kitchen, you won’t be disappointed.  A wonderful adult version of mac and cheese.

Five Cheese Mac and Cheese

Cheese Lovers 5 Cheese Mac and Cheese
Recipe courtesy of Rick Massa, Ultimate Recipe Showdown

  • Kosher salt
  • 1 (16-ounce) package macaroni (cellentani or other curly noodle)
  • 1/4 pound bacon, diced
  • 1 medium onion, diced
  • 5 tablespoons unsalted butter, plus more to butter baking dish
  • 6 tablespoons all-purpose flour
  • 1 tablespoon Dijon mustard
  • 2 1/2 cups whole milk
  • 2 cups heavy cream
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1 1/2 cups grated fontina
  • 1/2 cup crumbled blue cheese
  • 3/4 cup grated Gruyere
  • 3/4 cup grated white Cheddar (Australian)
  • 3/4 cup grated Parmesan
  • 3 tablespoons chopped Italian parsley
  • 1/4 cup bread crumbs

Preheat oven to 450 degrees F and butter a 9 by 13-inch glass baking dish.

Bring a large pot of water to a boil and add salt. Cook macaroni according to package directions. Drain.

In a large Dutch oven or other heavy pot, saute the bacon until crisp. Remove bacon with a slotted spoon and reserve. Saute the onion in the bacon drippings until soft. Add the 5 tablespoons butter to the onion mixture and melt the butter stirring with a wooden spoon.

Using a whisk, add the flour, and stir constantly until well mixed with the fat making a roux. Whisk in the mustard. Gradually add the milk and cream whisking constantly.

Add the thyme, bay leaf, and salt. Let come to a simmer and stir frequently for 15 minutes.

Strain the hot milk mixture into a metal bowl and discard the solids. Working quickly, mix in 1 cup fontina, blue cheese, 1/2 cup Gruyere, 1/2 cup white Cheddar, 1/2 cup Parmesan, the reserved bacon, and parsley. Continue to stir until all cheese is melted.

Add the cooked noodles to the cheese mixture to coat. Add the noodle mixture to the prepared baking dish. Mix the remaining cheese and bread crumbs together and sprinkle on top of the noodles. Bake for about 15 to 20 minutes or until bubbling and golden brown. Remove from oven when done and rest for 5 minutes.

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Posted In: Narrative · Tagged: Food Network, macaroni and cheese, Rick Massa, Ultimate Recipe Showdown

Comments

  1. Heather says

    May 26, 2009 at 10:41 pm

    mmm. i loooove homemade mac and cheese, and this sounds amazing!! i too consider myself to be on a lifelong quest to find the best recipe – although trying is at least half the fun, right??

    Heathers last blog post..And I’m Back… Maple Cherry Bars

    Reply
  2. Cathy says

    May 26, 2009 at 11:52 pm

    I hear you on the mac and cheese hunt. I actually found a recipe last fall that was perfect….but I misplaced it and can’t remember which of the multitude of cooking magazines it came from! I’ll try this with a sub for the blue cheese. Pity – love the flavour, but highly allergic to it.

    Cathys last blog post..The 3 steps of communication

    Reply
  3. Janet says

    May 27, 2009 at 1:18 am

    OMG… I am so stressed today, and this looks like the ultimate in comfort food to make my night a whole lot better… I can’t wait to make this! (found you via PatsyK)

    Janets last blog post..Dark Chocolate Texas sheet cake: sin on a plate…

    Reply
  4. Sarah Caron says

    May 27, 2009 at 9:16 am

    Oooooooh. So heavenly. I have to try that. I have been searching for a fantastic mac and cheese too. This might be it.

    Sarah Carons last blog post..Eat This: Shrimp in White Wine and Garlic Sauce

    Reply
  5. Tavolini says

    May 27, 2009 at 10:44 am

    oh WOW!! That looks delightful :) I’m a big fan of mac and cheese–I like the corner, crusty pieces best…

    I’ve heard lots about Martha Stewart’s recipe–have you tried that? I’m intrigued by the bleu cheese in this. I think it sounds pretty near perfect!

    Reply
  6. Kris #40 says

    May 27, 2009 at 12:11 pm

    This looks so yummy! If you ever have any leftovers – just send them up the road.

    Reply
  7. Wendy says

    May 27, 2009 at 12:27 pm

    YUM! Looks delicious.

    Reply
  8. ttfn300 says

    May 27, 2009 at 1:23 pm

    ooh, i saw that episode :) it did sound killer, maybe i’ll have to try it some time…

    ttfn300s last blog post..The root of my desire?

    Reply
  9. Lorraine @ Not Quite Nigella says

    May 27, 2009 at 7:56 pm

    Your Mac and cheese looks great and I think it’s a noble pursuit! It’s such great comfort food, especially in cold weather :)

    Lorraine @ Not Quite Nigellas last blog post..Yuletide Pork dinner at Restaurant Atelier, Glebe

    Reply
  10. Natasha - 5 Star Foodie says

    May 27, 2009 at 9:02 pm

    mmm.. five cheeses and blue cheese too! That sound perfect to me!

    Natasha – 5 Star Foodies last blog post..Chicken Kiev

    Reply
  11. Emily says

    May 28, 2009 at 6:48 am

    :( The dish that cost me $25,000.

    It looks delicious though!

    Emilys last blog post..Chocolate Chip Streusel Topped-Cherry Sour Cream Pie

    Reply
  12. noobcook says

    May 28, 2009 at 8:26 am

    5 cheeses!? The cheesier the mac and cheese, the better … this looks really perfect :)

    Reply
  13. Laura@ John B's says

    May 28, 2009 at 12:29 pm

    I tried this in the rest and love it…I will have to give it a whirl…Thanks!

    Reply
  14. John says

    May 28, 2009 at 12:30 pm

    Looks great…bacon!

    Johns last blog post..Wordless Wednesday

    Reply

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Truth be told, these are my favorite types of meal Truth be told, these are my favorite types of meals… platters where you can just pick at them while sipping wine and catching up with a friend. Chances are, if you come over for a meal, you’re getting an assortment of things to nosh on, maybe a mix of homemade appetizers… but just an array of deliciousness you can snack on whilst enjoying the evening. 

I’ve been wanting to make a lox platter for awhile now, so here we are. I sprinkled some Everything But the Bagel seasoning onto smoked lox and then added sliced cucumbers and radishes to the platter along with sliced bialys and crackers. Dipping items are a must so I included hummus and tzatziki. A fun platter just to nibble from, but a bialys sandwich with everything stuffed in it was pretty perfect too. Hope that gave you a little bit of inspo for something you can easily whip up too!
I had planned another type of post tonight, but in I had planned another type of post tonight, but in light of today’s news, it just doesn’t feel right. Some days it can be hard to find the sunshine, especially a day like today. I can’t make sense as to why things like today continue to happen while people spend copious amounts of energy worrying about banning books and drag shows. Make it make sense. Just make it fucking make sense. It doesn’t. You can’t. Until it does, use your voice. Show up to meetings. Sign the petitions. Text ACT to 644-33 to get involved (I did). Be so loud that you can’t be ignored, until things change. Thirteen school shootings this year. When is enough, enough?
Weekend photos in review, old school edition. Cont Weekend photos in review, old school edition.
Context: 1) Lola has zero chill in the car, 2) fulfilling request for Chicken Parm Penne with Vodka Sauce, 3) Sunday vibes 4) my favorite porchetta sandwich 5) from @butlerandtheboard 6) affirmations, 7) the sun was out today
Just like the moon, you’re whole no matter what Just like the moon, you’re whole no matter what phase you’re in. ✨ Got this one back in September and it’s one of my favorites. I sometimes forget it’s there until I get a random flash of it.

Pinterest

Truth be told, these are my favorite types of meal Truth be told, these are my favorite types of meals… platters where you can just pick at them while sipping wine and catching up with a friend. Chances are, if you come over for a meal, you’re getting an assortment of things to nosh on, maybe a mix of homemade appetizers… but just an array of deliciousness you can snack on whilst enjoying the evening. 

I’ve been wanting to make a lox platter for awhile now, so here we are. I sprinkled some Everything But the Bagel seasoning onto smoked lox and then added sliced cucumbers and radishes to the platter along with sliced bialys and crackers. Dipping items are a must so I included hummus and tzatziki. A fun platter just to nibble from, but a bialys sandwich with everything stuffed in it was pretty perfect too. Hope that gave you a little bit of inspo for something you can easily whip up too!
I had planned another type of post tonight, but in I had planned another type of post tonight, but in light of today’s news, it just doesn’t feel right. Some days it can be hard to find the sunshine, especially a day like today. I can’t make sense as to why things like today continue to happen while people spend copious amounts of energy worrying about banning books and drag shows. Make it make sense. Just make it fucking make sense. It doesn’t. You can’t. Until it does, use your voice. Show up to meetings. Sign the petitions. Text ACT to 644-33 to get involved (I did). Be so loud that you can’t be ignored, until things change. Thirteen school shootings this year. When is enough, enough?
Weekend photos in review, old school edition. Cont Weekend photos in review, old school edition.
Context: 1) Lola has zero chill in the car, 2) fulfilling request for Chicken Parm Penne with Vodka Sauce, 3) Sunday vibes 4) my favorite porchetta sandwich 5) from @butlerandtheboard 6) affirmations, 7) the sun was out today
Just like the moon, you’re whole no matter what Just like the moon, you’re whole no matter what phase you’re in. ✨ Got this one back in September and it’s one of my favorites. I sometimes forget it’s there until I get a random flash of it.
Happy #NationalPuppyDay to these two. I used to ca Happy #NationalPuppyDay to these two. I used to call Clifford an asshat, because he basically was. But there’s a new asshat in town… 🙄 Clifford is now a freaking rockstar. His tumor and age have slowed him down a LOT and he virtually never misbehaves, and we are seriously so proud of him. Lola, on the other hand, is still full blown PUPPY. Tonight I’m assembling a gate to replace the wooden one she ate through. 😂 Berners love wood and she is OBSESSED with being in the kitchen. So one new metal gate coming right up as soon as I can figure out how to put it together.
Last week when I met the owners of the new French Last week when I met the owners of the new French bakery in town, I told them how happy I was that they were opening … because now I had an endless source for gifts for my mom’s future birthdays and Christmases. She was born in Paris and we’ve grown up with a healthy appreciation for French things … starting with their pastries and baguettes, but so much more. My daughter took her first trip to Paris last year and thoroughly enjoyed the croissants there and she deemed the ones at @chocolatinenj just as perfect. No surprise there since the owner is a French pastry chef! If you’re local and haven’t been, do make a point to stop in and visit. They’re open Wednesday through Sunday and have a wide selection of sweet and savory items and a few French retail selections as well. We’ve tried the macarons, the Croque Monsieur, the croissants, the tomato tarts, the baguette … basically we’re working our way through their display case in due time. Don’t miss this one - enjoy!
People complain about how much time is spent on ph People complain about how much time is spent on phones sometimes, but if it wasn’t for phones. I wouldn’t have these awesome little snippets of them growing up. I only wish I had more. Appreciate and document the little mundane things, for they are the very fabric of your life.
happy Spring, friends! Y’all know how long I’v happy Spring, friends! Y’all know how long I’ve been waiting for the seasons to change and I’m so excited that Mother Nature was on board today! ☀️ There is nothing like the energy from the sun and it makes me happy. Hope you got some today!

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