4 Cheese Mac and Cheese.

I have been working on my four-cheese Mac & Cheese for years, and I finally nailed down the perfect recipe! This recipe is a guaranteed show-stopper at any event because it is creamy and cheesy but also drop-dead gorgeous- I mean, look at her. 😉 Mac & Cheese is a mandatory recipe for all cooks, but it’s not easy to master because there are so many different methods. Some chefs swear by the egg and carnation milk recipe; if you like a cakier, firmer Mac, that may be your go-to method. Other chefs swear by a roux or a béchamel sauce. This was my preferred method of making Mac and Cheese for many years until I came up with my current recipe. Mac & Cheese is controversial, but this recipe is undeniably delicious. No matter how you like your Mac & Cheese, this universal recipe will make even the harshest Mac& cheese critics happy! Why everyone loves this Recipe; It’s easy- A huge part of the reason I developed this recipe is that many home cooks struggle with making a roux. It does take practice, and if you don’t cook out the flour long enough or if your liquid ratio is off, your cheese sauce will come out too thick. The roux step made my original recipe very intimating, and I always strive for easy recipes that anyone can make, regardless of experience. It’s creamy– The inside of this Mac and Cheese is so deliciously creamy and moist! When trying different Mac and cheese recipes, I found that even the ones that nailed the creaminess had a dryer sauce. It’s cheesy- The cheeses I chose are appropriate because they have a balance of flavors and melt nicely. A cheese pull is mandatory, especially if you bring this to Thanksgiving dinner or a family potluck!

Unbalanced

% Daily Values based on a 2,000 calorie diet