Six-Cheese Macaroni and Cheese

Recently I had the privilege to lose another cooking battle. No offense to the winner but I defeated myself. I did my usual task of trying too hard and doing too much. I lost by one point due to some minor mistakes on my part. Needed more butter and salt...and less macaroni noodles. As anyone who knows anything about comfort food is that it requires generous portions of the things that aren't good for you in large amounts. Fat, sodium, starch, etc. This recipe contained smoked gouda, aged white cheddar, colby, parmesan and few other heart-clogging ingredients plus crunchy panko bread crumbs on top. Previously I posted my mother's macaroni and cheese recipe but below is my redux version. Please enjoy my 6-Cheese Macaroni and Cheese! (additional amounts of butter and salt included and reduced amounts of macaroni noodles are found in the recipe below)

Six-Cheese Macaroni and Cheese
Serves 15

1-1/2 Lbs. of Macaroni noodles, cooked al dente
1/2 C. of Milk
1 pint of Heavy Cream
1 stick of Butter
1 tub of Ricotta Cheese
1/2 Lb. of Aged White Cheddar, shredded
2 Tbl. of grated Parmesan Cheese
1/2 Lb. of Colby Cheese
1 package of Cream Cheese
1/4 Lb. of Smoked Gouda
3 tsp. of Salt
1 tsp. of White Pepper
2 whole Eggs

Topping
1/2 C. of Panko Bread Crumbs
1/4 C. of grated Parmesan Cheese

- Preheat oven to 350 degrees
- In a large saucepan, combine milk, cream, butter, all cheeses, salt and pepper
- Warm thoroughly to melt all cheeses together but do not boil the mixture as the cream will separate
- In a large casserole dish, place cooked macaroni noodles and pour warm cheese mixture over top
- Whip the eggs in a small bowl and mix in to the casserole dish
- Ensure all noodles are covered with the mixture
- Mix panko bread crumbs and parmesan cheese and spread over top of casserole
- Bake for 25 minutes until casserole firms up and bread crumbs are browned