6-Cheese Macaroni

This recipe is known as 6-Cheese Macaroni, or as we like to call it in our 2024 Mini TREAT$ Box, Cheesy Scoops. So, what exactly is 6-Cheese Macaroni? It’s our signature twist on the classic macaroni and cheese, featuring a rich, creamy sauce made from a blend of six delicious cheeses.

Over the years, most of us have tried different mac and cheese recipes—whether stovetop, baked, boxed, or slow-cooked in a crockpot. Now, we’re excited to share our version with you! While we typically use elbow macaroni, after discovering Tini’s take on mac and cheese on TikTok, we decided to shake things up and use cavatappi noodles instead. Their spiral shape helps hold even more of that delicious cheese sauce with every bite.

With six cheeses coming together to create a velvety sauce, this dish is the ultimate cheesy comfort food. We can’t wait for you to try it!

Be sure to comment below or tag us on social media if you’ve tried this recipe!

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Recipe

This recipe makes (1) 9×13 pans of macaroni and cheese, with each pan serving 10-12 people, depending on portion size.

Ingredients

• 1 box Cavatappi Noodles
• 14 oz block of Smoked Gouda Cheese Wedge, shredded
• 8 oz block of sharp cheddar cheese, shredded
• 8 oz block of mild cheddar cheese, shredded
• 10 oz block of Aged Reserve White Cheddar Cheese, shredded
• 8 oz block of cream cheese, cubed and softened
• 1/2 cup of ricotta cheese
• 1/4 cup sour cream
• 2 tbsp of unsalted butter
• 1 tbsp of flour
• 2/3 cup heavy cream**
• 1/4 cup milk*
• salt, to taste
• pepper, to taste

Instructions

1. Shred your cheeses and add them all to one bowl
2. Boil your Cavatappi Noodles
3. While the Cavatappi Noodles are boiling, cube up your cream cheese
4. Strain your Cavatappi Noodles and rinse them with cold water to avoid them sticking together
5. Add your sour cream to the strained Cavatappi Noodles and set aside
6. Start your 6-cheese sauce:
   • In a large pan, melt the unsalted butter in the pan on medium-high heat.
   • Once it’s the butter is melted add the flour and keep stirring until all the flour is combined with the butter showing no flour pieces
   • Add your heavy cream to the pan stirring until the butter-flour mixture is incorporated
   • Add your cubed up cream cheese and mix until incorporated
   • Add 1/3 of your shredded cheese to the sauce doing a handful at a time to ensure everything is mixed in properly
   • If the sauce is too thick for your liking add the milk but do a little at a time
   • Once the cheese sauce is fully incorporated, add your sour cream cavatappi noodles. Stir until everything is well combined.
   • Salt and pepper to taste.
7. Preheat your oven to 350°F.
8. Now, begin layering:
   • Place half of your sauced cavatappi noodles in the serving dish.
   • Sprinkle half of the remaining shredded cheese over the noodles.
   • Add the rest of your sauced cavatappi noodles.
   • Top with the remaining shredded cheese.
   • (OPTIONAL) Sprinkle salt, pepper, and paprika on top.
9. Bake for 20-30 minutes, until the cheese is fully melted—baking time may vary depending on your oven. For a crispy crust, broil for 2-3 minutes at the end.

Note: Heavy cream is recommended but you can use evaporated milk or regular milk. I just prefer heavy cream. Milk may not be needed as it is used to thin the sauce if it’s too thick

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