Four Cheese Mac and Cheese

INGREDIENTS

• 1/2 cup of butter (1 stick)
• 1/2 cup of AP flour
• 1/4 teaspoon of nutmeg
• 1 teaspoon of ground mustard
• 1 teaspoon kosher salt
• 1/2 teaspoon of black pepper
• 1 teaspoon of granulated garlic or garlic powder — 2 tsps if using fresh and make sure it’s finely minced 
• 1 cup of cheddar cheese, shredded - I prefer sharp cheddar but you can use any strength you like 
• 1 + 2 tablespoons cup Parmesan or Pecorino Romano cheese, grated
• 2 tablespoons of bread crumbs
• 1 cup of shredded Asiago cheese
• 1 cup of goat cheese — I like to use garlic and herb flavored but plain is fine. You can also sub cream cheese
• 1 quart of whole milk (or 4-5 cups) — it’s important that you use whole milk for this. If you only have skim milk, then the sauce might be a bit thin so you’ll need a thicker roux
• 1-2 lbs of your favorite pasta shape

​DIRECTIONS:

1. Preheat the oven to 375 degrees Fahrenheit
2. Meanwhile, bring a pot of water to a boil and add big pinch of salt (this will season the noodles)
3. Add the pasta and boil until al dente (about 6-7 minutes) — give it a taste and it should still be firm but a soft chew. Don’t worry if you think it’s underdone since it will cook again in the oven
4. In a large saucepan or pot over a medium flame, add the butter and melt
5. Once the butter is melted, add the flour and start to stir until the butter and flour become one homegenous almost paste-like mixture
6. Cook for at least 5-6 minutes, stirring every 30 seconds so it doesn’t burn, then add your salt and pepper
7. While whisking, slowly add the milk — make sure the roux is completely incorporated and a smooth white sauce (also known as a bechamel) will form. This is one of the 5 mother sauces in classic French cooking. Once we add cheese it becomes a Mornay sauce
8. Once the sauce has come together, add the nutmeg, dried mustard, salt, pepper, and garlic and bring to a simmer
9. Once the sauce is continuously simmering, add the Parmesan or Romano cheese and stir well
10. Once the Parmesan is incorporated, start adding the rest of the cheeses a handful at a time and stirring to incorporate each time — don’t add a new handful until the precious one has melted into the sauce
11. Once the last of the cheese has been melted into the sauce, let it cook for another few minutes as it settles then turn the heat off
12. Add the cooked and drained pasta to the cheese sauce and stir so every noodle is coated in cheesy goodness— resist the urge to eat the whole pot! 😉 
13. Add the cheese noodles to a greased 13x9 dish and flatten with your stirring spoon
14. Mix the remaining Parmesan and breadcrumbs and sprinkle all over the top of the mac and cheese dish
15. Bake at 375 for at 25-30 minutes or until the crust gets golden brown

Enjoy with a simple green salad for a delicious midweek dinner or as a side. Yum!

Tip: want to make this dish healthier? Add some broccoli or spinach to the cheesy noodle mixture. Mmm 😋