4 Cheese Mac and Cheese
Our 4 Cheese Mac and Cheese Recipe is the best one out there, made with a blend of cheddar cheeses, gruyere and monterey jack for an out-of-this-world flavor! It's made on the stovetop, but you can pop it under the broiler with a breadcrumb topping to make it even more delicious.
Ingredients
- 12 oz short pasta, such as elbows
- ¼ cup butter
- ¼ cup flour
- 8 oz heavy cream
- 12 oz milk
- 1 ½ teaspoon salt
- 1 teaspoon paprika
- 1 ½ cups extra sharp yellow cheddar cheese
- 1 cup gruyere cheese
- 1 cup extra sharp white cheddar cheese
- 1 cup monterey jack cheese
Instructions
- Bring a large pot of salted water to a boil and cook the macaroni according to package. Drain and set aside.
- Melt the butter over medium heat in a large pan until foamy. Add the paprika and flour. Whisk until a paste forms, about 1 minute.
- Add the whole milk and heavy cream. Whisk frequently and cook over medium heat until it bubbles, about 5 minutes.
- Add the cheese 1 cup at a time, whisking constantly until smooth. Season with salt and bring to a boil. Simmer for 2 minutes while whisking.
- Add sauce to cooked pasta and serve warm.
Notes
Storing: Keep in the fridge in a covered container for up to 7 days or in the freezer for about 6 months.
Tip 1: Transfer the mac and cheese to an oven safe dish and sprinkle the top with breadcrumbs mixed with butter. Put under the broiler for 2-3 minutes to make a crispy baked mac and cheese.
Tip 2: You may not need all the salt, depending on your tolerance for salt. Start with half, then taste and use more only if needed.
Tip 3: Use freshly shredded cheese for the best melt, instead of prepackaged shredded cheese.
Nutrition
Serving: 8ozCalories: 413kcalCarbohydrates: 26gProtein: 17gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 79mgSodium: 664mgPotassium: 170mgFiber: 1gSugar: 3gVitamin A: 937IUVitamin C: 0.1mgCalcium: 410mgIron: 1mg
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