Five-Cheese Mac and Cheese

Updated at: Thu, 17 Aug 2023 12:29:25 GMT

Step 1

 Generously butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Drain and set aside.

Step 2

 Preheat the oven to 425˚. Put the mushrooms on a rimmed baking sheet. Drizzle them with olive oil, sprinkle with salt and pepper and toss. Roast until golden brown and tender, about 15 minutes. Set aside. Reduce the oven temperature to 375˚.

Step 3

 Meanwhile, heat 1 tablespoon butter in a large skillet over medium-low heat. Add the onions and cook, stirring occasionally, until golden brown, about 15 minutes. Set aside.

Step 4

 To make the sauce, melt the remaining 4 tablespoons butter in a large pot over medium heat. Sprinkle in the flour, whisking to combine. Let the roux cook for a minute or so, whisking constantly. Pour in the milk and half-and-half, whisking constantly until smooth. Cook until thick and bubbly, 3 to 5 minutes. Season with 1 teaspoon salt and plenty of black pepper and stir to combine. Add the gruyère, fontina, parmesan and goat cheese, stirring until melted. Remove from the heat. Add the pasta and stir to coat.

Step 5

 Spread half of the cooked onions in the bottom of the baking dish, followed by half each of the pasta, mushrooms and gorgonzola. Repeat the layers. Bake until browned and bubbly, about 25 minutes. Let cool slightly before serving.

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