Four Cheese Mac and Cheese Recipe
This stove top Mac and Cheese recipe is made with four cheeses melted into a béchamel sauce and topped with buttery toasted crumbs for the perfect creamy and crispy contrast in textures.
Servings 10 servings
Calories 448kcal
Equipment
- Dutch oven or large pot, at least a 6 quart capacity
- Large pot to boil pasta
- Box grater
- Measuring spoons
- Measuring cups
Ingredients
- 1 pound dried pasta elbow macaroni, cavatappi, penne, farfalle or shell pasta
- 4 + 2 tablespoons unsalted butter
- ¼ cup all purpose flour
- 4 cups whole milk warmed
- 2 teaspoons Cajun seasoning
- 1 teaspoon hot sauce vinegar based
- 8 ounces white cheddar shredded
- 8 ounces gouda shredded
- 8 ounces gruyere shredded
- 4 ounces cream cheese cubed into 1 inch pieces
- ⅓ cup crushed buttery crackers or panko breadcrumbs
- salt and pepper to taste
Instructions
- BOIL: Boil pasta to al dente in heavily salted water according to package directions. Drain and set aside. Reserve about ½ cup of pasta water.
- MAKE A BLONDE ROUX: Melt 4 tablespoons (½ stick) of butter over medium heat. Whisk in 1/4 cup of flour slowly, stirring out all the lumps. Cook for about 5 minutes while stirring, allowing the roux to darken slightly to a white sand color (should not be browned!). This is a blonde roux.
- MAKE A BÉCHAMEL: Whisk in the warmed milk a little at a time until it is all incorporated and mixture is smooth. Bring to a simmer, lower heat, then continue to cook while stirring frequently for about 5 minutes until thickened. Add in 2 teaspoons cajun seasoning and 1 teaspoon hot sauce. Start adding in white cheddar, gouda, gruyere, and cream cheese a little at a time while stirring. Stir until cheese is melted into the sauce and remove from heat. Add salt and pepper to taste.
- MIX IT ALL TOGETHER: Fold in the cooked pasta with a splash of pasta water to the cheese sauce. Mix until combined.
- MAKE THE TOPPING: In a saucepan melt 2 tablespoons of butter. Add crumbled crackers or panko breadcrumbs into the pan. Toast over medium heat until golden brown, stirring occasionally. Sprinkle the buttered crackers over the top of the mac and and cheese and serve warm!
Notes
- Shred your own cheese so it melts better.
- Cajun seasonings have different amounts of salt, so add to taste.
- How to store leftovers: Store leftovers in an airtight container in the refrigerator for 3-4 days.
- How to freeze: I don’t recommend freezing this recipe, as it will not keep its texture once thawed.
- How to reheat: The best way to reheat this mac and cheese is slowly in a saucepan over medium heat while stirring. Add a splash of milk or past water to loosen up the mac and cheese. This method will help prevent the sauce from breaking.
- If you reheat this in the microwave, chances are the sauce will break - meaning the fats will separate out of the sauce and it will become oily. If you have to reheat in the microwave, I would do it for 30 seconds at a time, stirring in between, until warm. Add milk to help loosen the sauce.
Nutrition
Serving: 1cup | Calories: 448kcal | Carbohydrates: 11g | Protein: 23g | Fat: 35g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 790mg | Potassium: 378mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1484IU | Vitamin C: 3mg | Calcium: 682mg | Iron: 1mg