Christmas / December 19, 2023

Four Cheese Baked Mac and Cheese

Name: Four Cheese Baked Mac and Cheese
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 6 tbs organic unsalted butter; 1 lb cavatappi or macaroni (https://amzn.to/47uy5i7 **); 4 cups organic whole milk (room temperature ); 1 cup organic heavy cream (room temperature); 2 garlic cloves (grated); 1/4 cup organic unbleached all-purpose flour (https://amzn.to/46tfWQI **); 8 oz Fontina cheese (grated (about 2 cups)); 8 oz Gruyere cheese (grated (about 2 cups)); 8 oz sharp white cheddar (grated (about 2 cups)); 1 tsp dijon mustard (https://amzn.to/3RfUMRN **); 1 tsp hot sauce (https://amzn.to/47908TR**); 2 tsp kosher salt + additional (https://amzn.to/3Sa6PAV **); fresh cracked black pepper (https://amzn.to/46J6hq1 **); sprinkle smoked paprika; 1/2 cup panko breadcrumbs; 1/2 cup freshly grated Parmigiano Reggiano

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Four Cheese Baked Mac and Cheese

Homemade mac and cheese does not compare to the box stuff. We sometimes order mac and cheese out at restaurants and I'm often disappointed. While it may seem like "cheap" or "kids" food, it can actually be decadent and sophisticated. The cheese choice and quality take this to the next level. I use 4 different types of cheese: Fontina (a semi soft cow's milk cheese that melts well, provides a creamy texture, and a nutty, buttery flavor that gets sharper with age), Gruyere (one of my favorite cheeses - a hard Swiss cheese that has a mild, nutty flavor, and creamy texture), sharp white cheddar (what makes cheddar cheese sharp is the long aging process which provides a strong flavor), and parmigiano reggiano (sharp, hard Italian cheese, savory and great for the topping). The dijon mustard and hot sauce do not by any means make this spicy. They complement the dish well with much needed acid because of all of the fat that's used! Buy the blocks of cheese, grate them yourself! They are actually more cost effective and better quality. They'll also be much fresher and won't have anti-caking agents in them. You can make a 1/2 portion of this, but why? It's "just right!"

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Prep Time 15

Cook Time 40

Total Time 55

Course Side Dish

Cuisine American

Servings 12

Equipment

large sauce pot https://amzn.to/3FFMsEa **
colander / sieve https://amzn.to/477aKT1 **
whisk https://amzn.to/3RoH0wh **
spatula https://amzn.to/47tXmJl **
9x13 pyrex pan https://amzn.to/45UOcnM **
large bowl https://amzn.to/3sYDAXk **
small bowl https://amzn.to/40ketKV **

Ingredients

6 tbs organic unsalted butter
1 lb cavatappi or macaroni https://amzn.to/47uy5i7 **
4 cups organic whole milk room temperature
1 cup organic heavy cream room temperature
2 garlic cloves grated
1/4 cup organic unbleached all-purpose flour https://amzn.to/46tfWQI **
8 oz Fontina cheese grated (about 2 cups)
8 oz Gruyere cheese grated (about 2 cups)
8 oz sharp white cheddar grated (about 2 cups)
1 tsp dijon mustard https://amzn.to/3RfUMRN **
1 tsp hot sauce https://amzn.to/47908TR**
2 tsp kosher salt + additional https://amzn.to/3Sa6PAV **
fresh cracked black pepper https://amzn.to/46J6hq1 **
sprinkle smoked paprika

Topping

1/2 cup panko breadcrumbs
1/2 cup freshly grated Parmigiano Reggiano

Instructions

Preheat oven to 350℉.
Grease a 9x13 pan with the butter wrappers.
Grate the Gruyere, Fontina and Cheddar and set aside in a bowl. You should have about 7 cups. In a separate bowl, grate the parm.
In a large sauce pot bring water to a boil. Season generously with kosher salt (~1/4 cup). Pour the pasta in and cook until 4 minutes under al dente. Drain and set aside. Do not run under water or put oil on it.
In the same sauce pot, over medium heat, melt the butter, add the flour and cook for 2 minutes, until slightly nutty smelling, whisking constantly, until throughly combined and light brown.
Slowly add the milk and cream, about a cup at a time. Bring to a boil and lower to a simmer, while whisking. Add the hot sauce, mustard, salt and pepper. Whisk and cook until a creamy bechamel forms, 6-8 minutes.
Turn off the heat, add 5 cups of the Fontina, Gruyere, and Cheddar cheeses. Switch to a spatula to combine the cheeses. Fold the pasta into the sauce.
Pour 1/2 of the pasta into the pan. Sprinkle it with 1 cup of the reserved cheese. Pour the remaining pasta on top. Sprinkle with the remaining cheese. Sprinkle the panko, parm, and a little smoked paprika on top.
Bake for 20 minutes, another 10 minutes uncovered. Then switch to broil and broil for 3 minutes, until the cheese has melted and the top is golden brown. Keep a close eye on it while it broils. Serve hot and enjoy.

Notes

**Amazon affiliate - I may be compensated.

For a stove top: you can just add all of these cheese into the bechamel mix to combine and serve.

Make ahead: let it cool, cover the unbaked dish and refrigerate for up to 2 days or freeze for up to 3 months. If frozen, thaw in fridge overnight. Let it come to room temperature, bake covered at 350℉ for about 20 minutes, uncover and bake until cheese has browned, ~another 15 minutes.

Keyword 4 cheese mac and cheese, 4 cheeses, cheese, mac and cheese, macaroni and cheese

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Four Cheese Baked Mac and Cheese