I’m a big fan of classic comfort food and what’s more comforting than Four Cheese Mac and Cheese? 🧀 This recipe features sharp cheddar, goat cheese, Parmesan and asiago cheeses, but you can sub with your favorite cheeses — cream cheese is great in place of goat cheese, gruyere or gouda are wonderfully nutty, mozzarella is also good but sometimes a bit bland — experiment with your favorite varieties. This dish is creamy, indulgent and perfect for a weeknight dinner. Yum!
INGREDIENTS
- 1/2 cup of butter (1 stick)
- 1/2 cup of AP flour
- 1/4 teaspoon of nutmeg
- 1 teaspoon of ground mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon of black pepper
- 1 teaspoon of granulated garlic or garlic powder — 2 tsps if using fresh and make sure it’s finely minced
- 1 cup of cheddar cheese, shredded – I prefer sharp cheddar but you can use any strength you like
- 1 + 2 tablespoons cup Parmesan or Pecorino Romano cheese, grated
- 2 tablespoons of bread crumbs
- 1 cup of shredded Asiago cheese
- 1 cup of goat cheese — I like to use garlic and herb flavored but plain is fine. You can also sub cream cheese
- 1 quart of whole milk (or 4-5 cups) — it’s important that you use whole milk for this. If you only have skim milk, then the sauce might be a bit thin so you’ll need a thicker roux
- 1-2 lbs of your favorite pasta shape
DIRECTIONS:
- Preheat the oven to 375 degrees Fahrenheit
- Meanwhile, bring a pot of water to a boil and add big pinch of salt (this will season the noodles)
- Add the pasta and boil until al dente (about 6-7 minutes) — give it a taste and it should still be firm but a soft chew. Don’t worry if you think it’s underdone since it will cook again in the oven
- In a large saucepan or pot over a medium flame, add the butter and melt
- Once the butter is melted, add the flour and start to stir until the butter and flour become one homegenous almost paste-like mixture
- Cook for at least 5-6 minutes, stirring every 30 seconds so it doesn’t burn, then add your salt and pepper
- While whisking, slowly add the milk — make sure the roux is completely incorporated and a smooth white sauce (also known as a bechamel) will form. This is one of the 5 mother sauces in classic French cooking. Once we add cheese it becomes a Mornay sauce
- Once the sauce has come together, add the nutmeg, dried mustard, salt, pepper, and garlic and bring to a simmer
- Once the sauce is continuously simmering, add the Parmesan or Romano cheese and stir well
- Once the Parmesan is incorporated, start adding the rest of the cheeses a handful at a time and stirring to incorporate each time — don’t add a new handful until the precious one has melted into the sauce
- Once the last of the cheese has been melted into the sauce, let it cook for another few minutes as it settles then turn the heat off
- Add the cooked and drained pasta to the cheese sauce and stir so every noodle is coated in cheesy goodness— resist the urge to eat the whole pot! 😉
- Add the cheese noodles to a greased 13×9 dish and flatten with your stirring spoon
- Mix the remaining Parmesan and breadcrumbs and sprinkle all over the top of the mac and cheese dish
- Bake at 375 for at 25-30 minutes or until the crust gets golden brown
Enjoy with a simple green salad for a delicious midweek dinner or as a side. Yum!
Tip: want to make this dish healthier? Add some broccoli or spinach to the cheesy noodle mixture. Mmm 😋
Jon's Moveable Feasts 