Macaroni & Four Cheese

The Mac ‘n Cheese I make is the result of trial and error after reading and cooking many baked macaroni and cheese recipes.

Macaroni & Four Cheese

I read everything from Alton to Martha and came up with a concoction that my family loves.

I use four different cheeses – Gruyère, Fontina, Sharp Cheddar, and Parmigiano-Reggiano:

Gruyere, Fontina, Sharp Cheddar, & Parmigiano-Reggiano

The al dente pasta gets tossed with garlic butter, then a cheesy cream sauce, then layered with the four different cheeses, and then topped with a panko & Parmigiano-Reggiano mixture:

Macaroni & Four Cheese

In the short 45 minutes it takes the bake, your home will become filled with a comforting smell that you won’t be able to explain with words:

Macaroni & Four Cheese

The best part about Mac ‘n Cheese is that it goes well with just about everything.

Make it for your next potluck dinner or just because for your family.

Macaroni & Four Cheese

Trust me, they’ll love you for it!

Macaroni & Four Cheese

Ingredients:

½ cup grated cheddar cheese
½ cup grated fontina cheese
½ cup grated gruyère cheese
1 ½ cups grated Parmigiano-Reggiano *
1 pound elbow macaroni
1/4 cup panko
4 tablespoons butter *
4 tablespoons flour *
2 cups heavy cream (or 1/2 and 1/2) *
1 garlic clove, at least
Salt & pepper, to taste

Preheat the oven to 350 degrees F.

Melt 4 tablespoons of the butter over low heat. Add the flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the heavy cream (or 1/2 and 1/2) little by little. Cook until thickened, about 4 to 5 minutes, stirring frequently.

Remove from the heat, season with the salt, pepper and ½ cup grated parmesan. Stir until cheese is melted and sauce is smooth. Cover and set aside.

* Double the béchamel sauce for a creamier mac ‘n cheese — 8 TBSP butter, 8 TBSP flour, 4 cups heavy cream, and 1 cup grated Parmigiano-Reggiano.

Bring a large pot of water to a boil. Add salt and macaroni. Cook until the macaroni is very al dente (almost cooked through… it will cook more in the oven).

Drain and return the macaroni to the pot. Add 2 tablespoons of the butter and the garlic and stir to combine. (IMPORTANT and worth it!)

Add the béchamel sauce and stir until well combined. Set aside.

Grease a 3-quart baking dish and set aside.

In a large bowl combine ½ cup parmesan, cheddar, fontina and gruyère cheeses. Toss to combine.

Place one-third of the macaroni in the bottom of the prepared baking dish. Top with one-third of the mixed cheeses. Top with another third of the macaroni and another third of the cheese mixture. Repeat with the remaining macaroni and cheese mixture.

In a small bowl combine panko with some grated parmesan. Sprinkle this over the top of the macaroni and cheese.

Bake for 40 to 45 minutes, or until the macaroni and cheese is bubbly and hot and the top is golden brown. Remove from the oven and allow to sit for 5 minutes before serving.

Macaroni & Four Cheese

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10 Responses to Macaroni & Four Cheese

  1. Wow looks delish! I have been looking for a homemade mac and cheese. Thank you! I cannot wait to try it out.

  2. This M&C looks amazing.

    I especially like the use of the

    gruyere cheese – which I am

    sure adds a nice sweet and

    nutty flavor to the dish.

    Well done!

  3. delicieux says:

    Seeing this is not helping my recent cravings for Mac and Cheese! It looks delicious! I think the gods are trying to tell me to make it.

  4. Thanks!! I hope all of you try it ~
    Oh, and let me know if you add any twists of your own I should try :)

  5. Ari says:

    LOVE mac n’ cheese. Can’t wait for fall to come so these heavier, indulgent meals will be more welcomed in my house!

  6. Brenna says:

    This is hands-down the best mac and cheese I have ever had. Loved it. Great as leftovers too!

  7. Rick Chambers says:

    I made this Mac-n-Cheese as a side with my brisket this weekend and it was a huge hit. This is going to be my go to recipe from now on. Gotta do the double sauce though! Fantastic

  8. I’m so glad you loved it, Rick! And yes, the double béchamel is my favorite way, too! :D

  9. Jim says:

    Tried this recipe yesterday on the Egg with a little apple smoke, came out fantastic!

  10. Awesome, Jim! Thank you for letting me know! :D

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