I tried a 5 Cheese Mac and Cheese Recipe from Tasty | NoobStrength

Making 5 Cheese Mac And Cheese!

I love food. And I love cheese. In fact, the cheesier the food is, the better. So I tried a 5 cheese Mac and Cheese recipe from Tasty and I like to think I’ve mastered it. Chef Lawrence Page created the original recipe. It looks intimidating, but its actually quite easy!

I recommend watching the video version of this recipe on top as you can actually see me make the mac and cheese step-by-step.

“Why Mac N’ Cheese? Aren’t you a personal trainer?”

Well, yes! But people seem to think fitness people just eat chicken and rice all day. I have to say, that’s just damn boring.

I swear, on the inside, I’m basically a fat kid.

The truth is, you can have tasty food too. You just need to know what you’re eating and exercise a bit of self-control.

In this article, I am going to walk you through a 5 cheese mac and cheese recipe from Tasty. I’m also going to break down the nutritional content so you have an idea of how much the entire batch of mac N cheese is worth in terms of calories, macros and other nutritional good stuff.

Here is the official ingredients list from Tasty

·       1 box elbow macaroni

·       12 oz evaporated milk, 1 can

·       3 eggs

·       ½ cup unsalted butter

·       2 cups shredded cheddar cheese, shredded and divided

·       1 cup shredded mozzarella cheese, shredded

·       2 tablespoons feta cheese, crumbled

·       1 cup provolone cheese, cut into small pieces

·       ½ cup smoked gouda cheese, shredded

·       4 teaspoons salt, divided

·       2 teaspoons black pepper

I actually didn’t use those exact ingredients with this particular batch and that’s really not a big deal. You don’t actually have to follow it 100% to get a good result. I made some modifications out of necessity and preference, which I’ll share with you in a bit.

Here are the steps to making the mac and cheese!

1) First things first, you have to cook the pasta.

I used some Trader Joe’s artisanal organic pasta. I know I know, its not elbow macaroni. But it honestly doesn’t make a difference and I just couldn’t resist!

2) Throw some water in a pot and wait for it to boil.

Don’t forget to throw some salt into the water!

3) Then dump that pasta in the pot and wait for it to be just right.

You definitely want to time it so you don’t accidentally overcook it.

4) Once the pasta is done, you’re going to have to drain it and then put it right back into the pot, which should still be warm.

5) Now you’re gonna mix in a half cup of butter into the pasta. A half-cup is about 4 oz.

I used Kerrygold’s Irish butter so 4oz is about half of the package.

5) The next step is to add a bit of salt and pepper.

I actually ran out of pepper before this and didn’t realize it so it was just salt for me in this particular batch

6) Next you’re gonna add the cheese.

1 cup of cheddar. 1 cup of mozzarella. 1 cup of provolone. 1 cup of gouda and 2 tablespoons of feta. Mine were all Trader Joe’s brand. Then mix it well.

7) Next, add in 3 eggs and 12oz of evaporated milk.

I actually just used organic whole milk from Trader Joe’s because I couldn’t find evaporated milk and quite honestly, I’m not sure what else I would use it for. Then make sure you mix it well.

8) Now that its mixed, you’re gonna need to dump it into an oven friendly pan.

9) Once its there, sprinkle a cup of cheddar cheese over the top.

In my case, I ran out of cheddar so I used mozzarella instead. It seemed to taste just as good so you can probably use whatever cheese you want.

10) Then, make sure the oven is heated to 350 and drop it in for 40-45 minutes.

11) Once its done, you should have a nice cheesy masterpiece in front of you.

Note that because I used mozzarella on top instead of cheddar, this batch of mac n’ cheese turned out more white in color (left picture). If you use cheddar on top, it’ll probably look like the picture on the right.

Pretty delicious I have to say.

All right, now time for the nutritional break down based on the mac n’ cheese that I made.

1 bag (6 cups) Trader Joe’s organic artisanal pasta:

1800 calories. 387g of carbs. 63g of protein.

12 oz Trader Joe’s Organic Whole Milk:

225 calories. 18g carbs. 12g protein. 12g fat.

3 Organic Grade A Jumbo Eggs:

270 calories. 24g protein. 18g fat.

½ cup unsalted Kerrygold Butter:

800 calories. 96g fat.

1 cup Trader Joe’s Shredded Mild Cheddar:

440 calories. 28g protein. 36g fat.

2 cups Trader Joe’s Shredded Mozzerella:

640 calories. 8g carbs. 64g protein. 48g fat.

2 tablespoons Trader Joe’s Feta:

70 calories. 1g carbs. 5g protein. 5g fat.

1 cup sliced Trader Joe’s Provolone:

800 calories. 56g protein. 64g fat.

½ cup Gouda Cheese:

440 calories. 28g protein. 36g fat.

The total calorie and macro breakdown for the 5 Cheese Mac and Cheese turned out to be:

A whopping 5485 calories. 414g of carbs. 280g of protein and 315g of fat.

Well hot damn. Choose your portion sizes wisely. I’ll be honest; I’ve definitely eaten half of the entire thing in one sitting before. Maybe not the smartest decision, but oh well. It was delicious.

Obviously, if you use different ingredients, your calorie and macro totals are going to be different. And of course, its only going to be as healthy as the ingredients you use. So try to use higher quality ingredients when you make this.

All right! There you have it. The 5 cheese mac and cheese. Try it out and let me know how it goes in the comments! If you have any other bomb mac and cheese recipes that you’d like to share, let me know!

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I’m a National Academy of Sports Medicine (NASM) certified personal trainer and StrongFirst Bodyweight Instructor based in West Los Angeles and Santa Monica. I offer 1-on-1 personal training, group/couples training, and online fitness coaching!

If you’re interested in working with me or have any questions, feel free to reach out!