Description
This Masterclass Ultimate 4 Cheese Stovetop Mac and Cheese is irresistibly creamy, rich, and loaded with four perfectly balanced cheeses. It’s the ultimate comfort food for weeknight dinners, family gatherings, or holiday meals.
Ingredients
Scale
- 450g elbow macaroni, cavatappi, or large shell pasta
- 1 tbsp kosher salt
- 60g unsalted butter
- 30g all-purpose flour
- 1/2 tsp mustard powder
- 1/4 tsp garlic powder
- 1/4 tsp cayenne pepper
- 480ml whole milk, warmed
- 240ml heavy whipping cream, warmed
- 150g sharp Cheddar cheese, freshly grated
- 100g Gruyère cheese, freshly grated
- 100g Fontina or Monterey Jack cheese, freshly grated
- 50g Pecorino Romano or Parmesan cheese, freshly grated
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente according to the package instructions. Drain without rinsing.
- Melt the butter in a large saucepan over medium heat. Whisk in the flour, mustard powder, garlic powder, and cayenne pepper. Cook for 1 to 2 minutes while whisking continuously.
- Slowly whisk in the warm milk and heavy cream until smooth. Bring to a gentle simmer and cook for 5 to 6 minutes until the sauce thickens.
- Remove the saucepan from the heat and let it rest for 1 minute.
- Add the Cheddar, Gruyère, Fontina, and Pecorino Romano in three additions, whisking until completely melted and smooth.
- Fold the cooked pasta into the cheese sauce until every piece is evenly coated. Serve immediately while hot and creamy.
Notes
Always grate cheese from a block for the smoothest sauce, as pre-shredded cheese contains anti-caking agents that can affect the texture. Serve immediately for the creamiest mac and cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 640
- Sugar: 5g
- Sodium: 670mg
- Fat: 36g
- Saturated Fat: 21g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 105mg