Four Cheese Mac and Cheese
This 4 cheese Mac & Cheese is so creamy and cheesy but it’s got a delicious depth of flavor that you will love! Brown butter is the secret to this recipe and it is a must-try!! The toastiness from the brown butter adds a flavor profile you didn’t know was missing till you try it. Baked with bread crumbs on top, it has a delicious crust that adds a bite to the dish. The 4 kinds of cheese add their own flavor profiles to the dish apart from making it cheesy. It is such a comforting meal and feels like a warm hug. A perfect vegetarian dish to make for Thanksgiving or the holidays. This mac and cheese doesn’t need to be a side it can be the star of the meal!
Happy Cooking!
Servings: 9-12 servings
Prep Time: 10 mins
Cooking Time: 40-50 mins
Total Time: 1 hour
Ingredients:
1 lb small pasta like elbow macaroni
3.5 tbsp butter
3 tbsp all-purpose flour
3-4 cups of whole milk
1 cup Heavy cream
1/2 cup pasta water
2 oz softened cream cheese
6 oz Emmental cheese grated
6 oz sharp cheddar cheese grated
4 oz mozzarella cheese grated
1-1.5 tsp chili flakes
1.5 tsp garlic powder
1/4 tsp oregano flakes
1/4 tsp ajwain powder or nutmeg powder
1-2 tsp Salt as per taste
1/2 tsp black Pepper
1/2 tsp paprika powder
1 cup Bread crumbs
2 tbsp chopped Chives
2-3 oz Colby cheese grated
Directions:
Preheat oven to 350F.
Pasta: I like to put the pasta to boil when the cheese sauce is almost done being made. Boil pasta in boiling water with salt. Boil till al dente. Drain the pasta reserving 1/2 cup of pasta water.
Cheese sauce: In a pan (I used a dutch oven) on low-medium heat add butter. Melt the butter and heat it stirring frequently till it browns. The butter should be brown in color and should have a nutty smell. Do not overcook it.
To this add the flour and mix. Cook it for 2 to 3 minutes to avoid any raw taste of flour.
Add 1 cup of milk and using a spatula mix it in. It will thicken and form a paste.
Add another 1-1.5 cups of milk and using a whisk & keep continuously stirring soon to avoid any lumps. This takes 3-4 mins to break down all lumps. Add 1/4 cup more milk if needed to make it lump-free.
Add 1/2 cup milk and whisk it together till smooth. I like to start boiling my pasta now.
Add 1/4-1/2 cup milk and all the seasonings- salt, pepper, paprika, ajwain, chili flakes, oregano, and garlic powder, and mix.
Add half of the heavy cream and pasta water, chopped chives, and add the mozzarella cheese, Emmental cheese, and cheddar cheese and mix till it’s all melted.
Add the remaining half of the heavy cream and cream cheese and mix till all are combined.
Add in the boiled pasta and mix.
Add the cream cheese and heavy cream and mix till combined.
Transfer the ready Mac n cheese to a baking dish if you are not using an oven-safe pan.
Top with the shredded Colby cheese, and then breadcrumbs. I like to sprinkle chili flakes over it too.
Bake at 350°C for about 16-18 minutes and broil on high for about 3-5 minutes till the crust is golden brown and bubbly ensuring the top doesn’t burn.
Garnish with some chopped chives serve warm and enjoy!
Notes/Tips:
For more detailed video for making the white sauce/roux click here.
You can use other kinds of pastas like penne, fusilli, rigatoni etc, I prefer small pasta for a mac and cheese.
Make sure you use a whisk while making the cheese sauce this prevents any lumps and helps make a smooth base.
If you want to make it cheesier add more cheddar cheese.
The breadcrumbs on top gives it a nice crust and bite.
Browning the butter is an important step it adds a depth of flavor.
If you can’t find a certain cheese you can use either of these cheeses- gruyere, amul processed, white cheddar.
If you can, freshly grate the cheese!
