Four Cheese Macaroni
(6 people have added this recipe to their favorites.)
- Servings: 6
Who doesn't like good ole’ mac n’cheese? There are many restaurants around the country that are once again prominently featuring this classic dish on their menus. So there’s definitely no shortage of places to go and test out the latest variations on this classic. I absolutely love it, from the old school which granny made from scratch to the new school where 5 star restaurants serve individual truffle infused crocks! This particular recipe falls somewhere in the middle with some tips on “getting fancy” if you so desire.
Ingredients
- 1 tablespoon vegetable oil
- 1 (16 ounce) package elbow macaroni
- 9 tablespoons butter
- 1/2 cup shredded Gouda cheese
- 1/2 cup shredded Cheddar cheese
- 1/2 cup shredded sharp Cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 1/2 cups half-and-half
- 8 ounces American cheese
- 2 eggs, beaten
- 1/4 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
Preparation
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.
- In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni.
- In a large bowl, combine the Gouda cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.
- Preheat oven to 350 degrees F (175 degrees C).
- Add the half and half, 1 1/2 cups of cheese mixture, cubed American cheese, and eggs to macaroni; mix together and season with salt and cayenne. Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.
- Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.
Tips
To add a twist to this American favorite, combine 1 cup of chopped applewood smoked bacon or 2 cups of roasted chicken to the macaroni before baking. If you’d like to do something more dynamic and take things over the top, then mix in a 1/8 cup of you favorite soft herbs (chive, parsley, tarragon or basil) and drizzle with a black truffle oil, this will deliver the old one-two punch and you’ll have your guest licking their plates, and then off to the kitchen to do the dishes!Reviews (0)
Be the first to review this recipe!