This one is for all the cheese lovers out there! And this is the dish that will only accentuate that cheese love! The Cheesehead Bake is loaded with, you guessed it, cheese! It features mozzarella, Swiss, provolone, parmesan, and ricotta… the result is melty, tangy, creamy, sharp, and just delightful. It is quite possibly the cheesiest mac-and-cheese to ever exist! Cheesehead Bake might just make you a cheesehead, too!
Ingredients
- 1 (16-ounce) package elbow macaroni
- 1 cup mozzarella cheese, shredded
- 1 cup Swiss cheese, shredded
- 1 cup parmesan cheese, grated
- 1 cup provolone cheese, shredded
- 1/2 cup ricotta cheese
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic salt
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Lightly grease a 9×13-inch baking dish.
Step 3 –Bring a large pot of lightly salted water to a boil.
Step 4 –Add the macaroni to the water and cook until tender, about 6-8 minutes.
Step 5 –Drain the macaroni.
Step 6 –In a large bowl, add the mozzarella cheese, the Swiss cheese, the parmesan cheese, and the provolone cheese and toss together to combine.
Step 7 –Reserve 1/2 cup of the cheese mixture and set it aside.
Step 8 –In a medium bowl, add the ricotta cheese, the sour cream, and the heavy cream and stir to combine.
Step 9 –Add the parsley, the Italian seasoning, and the garlic salt to the ricotta cheese mixture and stir to combine.
Step 10 –Add the ricotta mixture and the drained macaroni into the cheese mixture, tossing lightly to combine.
Step 11 –Pour the macaroni mixture into the prepared baking dish.
Step 12 –Sprinkle the reserved cheese mixture over the top of the cheese bake.
Step 13 –Bake the cheese bake until the cheese is melted, about 10 minutes.
Step 14 –Adjust the oven to the broil setting and broil the cheese bake until the top is browned, about 5 minutes.
Step 15 –Serve.
