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

Step 1

Shred your cheeses using the large shred. Set aside.

Step 2

Boil your macoroni noodles according to package instructions. Salt water.

Step 3

In a large sauce pot, melt butter and slowly pour in heavy cream. Whisk.

Step 4

Begin to add about 75% of your shredded cheeses until fully incorporated. Add cream cheese last. Let the cheese melt and simmer. Add in spices. Taste.

Step 5

Mix your elbow noodles with half of your cream sauce. You should have a creamy wet mixture. It should make a loud sound when mixing.

Step 6

Pour into 13×9 Baking dish and pour in half of your noodles, then, add a light layer of cheese sauce and your shredded cheese mix. Add the other half of your noodles and finish topping with a heavy layer of shredded cheese. (If you need to grate more cheese of the top use cheddar or Colby jack)

Step 7

Bake at 350 degrees until the cheese is melted.

Step 8

Broil for 2 minutes at the end for a nice golden brown top