side-dishes
Six Cheese Macaroni
This rich and ultra-creamy macaroni and cheese is inspired by the beloved version served at Atlanta’s OK Café — one of Richard’s all-time favorites. Our RizzieFarms version is loaded with six cheeses for deep flavor and velvety texture: a Mexican-style blend (Monterey Jack, medium cheddar, queso quesadilla, and Asadero), nutty Le Gruyère, and sharp Parmesan. The secret ingredient — a touch of dry ranch dressing mix — adds subtle herbs, tanginess, and depth. Baked until molten and bubbly, this is comfort food at its finest and a guaranteed crowd-pleaser.
Ingredients
Macaroni & Cheese
- 8 ounces elbow macaroni
- 2 large eggs
- 3/4 cup whole milk
- 1/2 cup half and half
- 1/2 cup heavy cream
- 1/2 teaspoon chopped fresh parsley (optional)
- 1/4 teaspoon sugar
- 1 pinch cayenne pepper
- 3/4 teaspoon sea salt
- 1/2 tablespoon dry ranch salad dressing mix
- 10 ounces Mexican-style blend cheese (Monterey Jack, medium cheddar, queso quesadilla, Asadero)
- 5 ounces grated Le Gruyère cheese
- 5 ounces grated Parmesan cheese
Instructions
- Cook the macaroni Bring a pot of salted water to a boil. Add **8 ounces elbow macaroni** and cook according to package instructions until tender. Drain well and set aside.
- Whisk the custard base In a large mixing bowl whisk **2 eggs** until smooth. Add **3/4 cup whole milk**, **1/2 cup half and half**, **1/2 cup heavy cream**, **1/2 teaspoon parsley**, **1/4 teaspoon sugar**, **1 pinch cayenne pepper**, **3/4 teaspoon sea salt**, and **1/2 tablespoon dry ranch dressing mix**. Whisk until well combined.
- Add pasta and cheeses Add the drained macaroni to the bowl. Stir in **10 ounces Mexican-style blend cheese**, **5 ounces grated Le Gruyère**, and **5 ounces grated Parmesan**. Mix thoroughly to coat every macaroni piece with cheese and custard.
- Bake Transfer mixture to a greased baking dish. Cover tightly with heavy-duty aluminum foil. Bake at **350°F for 30–35 minutes**, keeping it covered for the first 20 minutes, then uncovering for the remaining time until hot, gooey, and bubbling.
- Serve Let rest for a few minutes, then serve warm while the cheeses are creamy and melty.
Notes
- Covering the dish for the first part of baking keeps the custard from drying out.
- Gruyère adds nutty depth; do not omit for best flavor.
- The hidden ranch powder is the signature flavor booster.