Stovetop Four Cheese Mac and Cheese

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.

1. Cook pasta according to package directions.
2. Melt butter and whisk in flour, milk and cream.
3. Stir in cheeses until melted.
4. 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.

Enjoy!

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Stovetop Four Cheese Mac & Cheese

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

Course: Side Dish

Cuisine: American

Keywords: cheese, macaroni and cheese, pasta, recipe, side dish

Servings: 8 servings

Calories: 627 kcal

Author: Linda Warren

Ingredients

• 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)

Directions

1. Cook macaroni according to package directions, drain and set aside.
2. In a large pan, melt butter and add flour, salt and pepper.
3.  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.
4. Remove from heat and add a dash of nutmeg and shredded cheeses. Stir until melted. 
5. Add macaroni and stir to combine.

6. Serve hot.

Recipe Notes

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.

Nutrition Facts

Stovetop Four Cheese Mac & Cheese

Amount Per Serving

Calories 627 Calories from Fat 369

% Daily Value*

Total Fat 41g 63%

Saturated Fat 25g 125%

Cholesterol 135mg 45%

Sodium 606mg 25%

Potassium 238mg 7%

Total Carbohydrates 43g 14%

Dietary Fiber 1g 4%

Sugars 3g

Protein 20g 40%

Vitamin A 28.1%

Vitamin C 0.3%

Calcium 43.6%

Iron 6%

* Percent Daily Values are based on a 2000 calorie diet.

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.

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