Lately I've been dreaming about mac & cheese. A full-fat, luscious and creamy version that oozes cheese with every bite.
So last weekend I finally made my version of dream mac & cheese. It was seriously so good! While I really like my healthier Spinach Artichoke Mac & Cheese recipe, this one is perfect for when you're craving something super rich.
One thing to note is that I recommend freshly grating all of the cheese and not using pre-shredded varieties. This will help keep your mac & cheese creamier!
Dreamy Four-Cheese Mac & Cheese
6 oz elbow macaroni
4 Tbsp butter + extra to butter the casserole dish
4 Tbsp flour
1 cup half & half
1 cup whole milk
1 tsp ground mustard
1/2 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
4 oz sharp cheddar cheese, grated
4 oz pepper jack cheese, grated
4 oz colby jack cheese, grated
4 oz Gruyere cheese, grated
1 cup sharp cheddar cheese, grated (Reserve for casserole topping)
Preheat oven to 350 degrees. Butter a medium casserole dish (I used a 9x7 inch dish but a 9x9 square dish would also work).
In a large pot, bring water to a boil and cook elbow macaroni. Remove from heat and drain when almost al dente. You want the noodles to be slightly undercooked.
In a separate large pot, melt butter over medium heat. Stir in flour and combine then slowly whisk in half & half and whole milk. Stir frequently so no lumps form. Continue to cook until sauce thickens - about 3-5 minutes - then season with ground mustard, garlic powder, salt and pepper.
After the sauce is thickened and seasoned, it's time to stir in the cheese. Slowly stir in cheeses one at a time. Make sure each is combined into the sauce before adding the next. Again, you want to avoid a lumpy sauce.
Once the cheese sauce is ready, add cooked macaroni noodles and stir until well coated. Add the mixture to the prepared casserole dish, top with remaining cheese and cover with foil. Bake for 20-25 minutes.
Tell me: What cheese(s) are in your dream mac & cheese?