5 Cheese Krack n Cheese Recipe

 

History of cheese:

The actual time and place of the origin of cheese and cheesemaking is unknown. The practice is closely related to the domestication of milk producing animals; primarily sheep, which began 8-10,000 years ago. The art of cheesemaking is referred to in ancient Greek mythology and evidence of cheese and cheesemaking has been found on Egyptian tomb murals dating back over 4000 years. Cheese may have been discovered accidentally by the practice of storing milk in containers made from the stomachs of animals. Rennet, an enzyme found in a stomach of ruminant animals, would cause the milk to coagulate, separating into curds and whey. Another possible explanation for the discovery of cheese stemmed from the practice of salting curdled milk for preservation purposes. Still another scenario involved the addition of fruit juices to milk which would result in curdling the milk using the acid in the fruit juice.

Ingredients:

for 5 servings

1 box elbow macaroni

12 oz evaporated milk(355 mL), 1 can

3 eggs

8 tablespoons unsalted butter

2 cups shredded cheddar cheese(200 g), shredded and divided

1 cup shredded mozzarella cheese(100 g), shredded

2 tablespoons feta cheese, crumbled

1 cup provolone cheese(115 g), cut into small pieces

½ cup smoked gouda cheese(50 g), shredded

4 teaspoons salt, divided

2 teaspoons black pepper

Preparation:

Preheat oven to 350˚F (180˚C).

In a large pot or dutch oven, cook macaroni according to package directions, salting the water with 2 teaspoons of salt. Drain and return to the warm pot.

Add butter to warm macaroni and mix until melted. Season with the remaining salt and pepper.

Add half of the cheddar cheese, mozzarella, provolone, gouda, and feta cheese. Mix well.

Add eggs and evaporated milk, mix until fully incorporated.

Transfer to a 9x13-inch (23 x 33 cm) baking dish and top with the remaining cheddar cheese.

Bake in a preheated oven for 40-45 minutes, until the top has nicely browned.

Enjoy!