Four Cheese Macaroni and Cheese
A super cheesy and flavorful macaroni and cheese recipe, featuring four varieties of cheese!
Servings: 6 plus
Ingredients
Macaroni and cheese:
- 3 1/2 C pasta roughly 3/4lb
- 2 Tbsp unsalted butter
- 2 Tbsp all purpose flour
- 1 C milk
- 1 C heavy cream
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 4 oz Havarti cheese shredded
- 1/4 C Parmesan
- 4 oz mild cheddar cheese shredded
- 4 oz extra sharp cheddar cheese shredded
Topping:
- 2 Tbsp Parmesan
- 2 oz mild cheddar cheese shredded
- 1/2 C Panko breadcrumbs
- Olive oil
Instructions
- Preheat oven to 375°F. Set aside a 2qt baking dish.
- Bring water to a rapid boil in a medium-large saucepan. Cook pasta according to package instructions or personal preference.
- In a double boiler over simmering water melt butter, whisking in flour. Slowly whisk in milk and cream, followed by seasonings. When liquid is warm, add half of the cheese. Whisk occasionally until fully melted. Add remaining cheese, continuing to whisk occasionally until fully melted. Keep warm over medium-low heat.
- Drain pasta. Add to un-greased baking dish. Pour cheese sauce over pasta. Top off with Parmesan cheese and shredded cheddar. Coat with plain Panko breadcrumbs. Spritz with olive oil. Bake for 25 minutes or until breadcrumbs are lightly browned and cheese is bubbly. Serve immediately.
Notes
Recipe serves roughly 6-8.
An original recipe from Baked by Rachel