Jazz up your mac and cheese with this four cheese gourmet version that’s both creamy and rich. Whether you use it as a main dish or super side, it’s the perfect comfort food for the cold days ahead.
Days are cooling down now (well, at least a little bit in Florida – I can dream can’t I) and, due to my northern roots, I start to think about casseroles as soon as October nears no matter what the weather.
So my first thought was what comfort food haven’t I made in a while. Umm, I know mac and cheese! But I wanted to jazz it up a little, make it a little different, and decided to use a combination of cheeses. Well, let me tell you, it turned out to be one of the best mac and cheese casseroles I have ever made – rich, creamy and absolutely sinful!
Check out how easy it is to make my Stovetop Four Cheese Mac and Cheese.
- Cook pasta according to package directions.
- Melt butter and whisk in flour, milk and cream.
- Stir in cheeses until melted.
- Mix in pasta and serve hot.
A warm, creamy, comfort food that can be eaten as a side or as a main meal. Add a little ham to the mix for the perfect dinner.
- 13.25 oz shell macaroni cooked
- 6 Tablespoons butter
- 6 Tablespoons flour
- 3/4 teaspoon salt
- black pepper to taste
- 1 1/2 cups milk
- 1 1/2 cups cream even fat free half & half works
- dash nutmeg
- 2 cups cheddar cheese shredded
- 1/2 cup Comte cheese shredded (or any type of Gruyere)
- 1/4 cup Fontina cheese shredded
- 1/4 cup Pecorino-Romano cheese grated (Parmesan can also be used)
Cook macaroni according to package directions, drain and set aside.
In a large pan, melt butter and add flour, salt and pepper.
Whisk in milk and cream and bring to boil. Cook for 2 minutes stirring constantly then reduce heat and continue cooking for 8-10 minutes more to thicken sauce. Make sure to stir occasionally so it doesn't stick to the bottom.
Remove from heat and add a dash of nutmeg and shredded cheeses. Stir until melted.
Add macaroni and stir to combine.
You can also bake the macaroni and cheese by adding an additional 1/2 cup milk, placing in a buttered casserole, topping with buttered bread crumbs, if desired, and bake at 350 degrees for 30 minutes until top is brown.
To make buttered bread crumbs, mic 1/2 cup bread crumbs with 2 Tablespoons of melted butter.
Wine Pairing: There is some debate about which wines go best with a gourmet mac and cheese but the consensus leans towards a nice Zinfandel or Cabernet Sauvignon blend which compliments the cheddar and Pecorino cheeses in the dish. If you are not a huge red wine fan, an unoaked Chardonnay with its light fruitiness would contrast with the creamy sauce and enhance the cheese flavor.