Four cheese Macaroni and Cheese
Four cheese Macaroni and Cheese - This gooey cheesy mac and cheese is creamy, delicious, rich and full of flavour.We use a combination of 4 cheese in this recipe - Cheddar, Red Leicester, Mozarella and Grana Padana or Parmesan.This is my favourite baked Mac and Cheese. The ultimate homemade comfort food, this recipe is great for a comforting dinner, a BBQ side as well as being the perfect side dish for gatherings especially over Christmas/Thanksgiving.
Ingredients
Macaroni
- 450 g Macaroni Shells
- Stock Cube
- 100 g Butter
- 75 g Plain Flour
- 950 ml Milk
- 1 teaspoon Cajun Seasoning Optional
- 1 teaspoon Smoked Paprika Powder You can add more or less depending on your taste
- 1 tablespoon Garlic Granules
- 1 teaspoon Onion Powder Optional
- 1 teaspoon Dry Parsley
- ¼ teaspoon Dijon Mustard Optional
- Salt and Pepper
- 150 g Red Leicester Cheese Grated
- 150 g Cheddar Cheese Grated (Mature or Normal)
- 25 g Grana Padano Cheese Grated
- 100 g Mozarella Cheese Grated
Topping
- 50 g Mozarella Cheese Grated
- 50 g Cheddar Cheese Grated
- 50 g Red Leicester Grated
Instructions
- Bring a large pot of water to a boil. Add a crumbled Stock Cube (I use Chicken) macaroni and cook for 1 minute less then the packet suggests. Then drain.
- Make the bechemel sauce by melting the Butter in a pot and adding Flour. Whisk till it turns golden (about 1 - 2 minutes over medium high heat).
- Slowly pour in the Milk stirring continuously until it thickens.
- Stir in Cajun Seasoning if using, Paprika, Garlic, Onion Powder, Dry Parsley and Mustard.
- Season with Salt and Pepper and taste and bring the sauce to a gentle simmer. Simmer for a few minutes (about 5) until thickened.
- Remove the pot from the heat and add the shredded cheeses. Continue to whisk until the Cheese is fully incorporated.
- Add Pasta to Cheese mixture and mix through throughly.
- Add the Macaroni and Cheese to 9 x 13 backing dish. Top with remaining Cheese.
- Bake at 200 C/390 F/Gas Mark 6/ 180 Fan for 20 minutes. Then place under the grill/broiler for a couple of minutes till golden and slightly crispy on top.
Notes
Top tips The ultimate 5 cheese Mac and Cheese
Don’t overcook the Pasta The pasta will be placed cooked again under the grill so if you over cook it at the beginning, it is likely to get mushy by the end. Grate the Cheese Do this by hand or in a food processor with grater attachment. Store-bought pre-shredded cheese is coated in anti-caking agent that stops it from clumping together which affects how it melts. Cheese Type Don’t worry too much about getting the exact cheeses listed. Just use your favourites!Other options are Gouda, Swiss, Monterey Jack, Colby. Seasoning Taste the cheese sauce before adding Salt. Cheese can vary a lot in terms of how salty it is so I would give the sauce a taste before adding any more salt. Milk Use full fat room temperature Milk. Whisk When you add the Milk, add it slowly and whisk throughly yo avoid lumps.
Variations
Panko Topping You can add ⅔ cup of Panko breadcrumbs with butter and add to the top of the Pasta before baking for a super crispy top. Protein You can add cooked meats such as Sausage, Chicken, Beef to the Mac and Cheese. You can also add Prawns. Veg Add veggies such as Corn,Peppers, Broccoli, Mushrooms, Red Onions, Spring Onion, Spinach, Tomatoes. Seasoning, Pastes, Sauces Add extra seasoning such as dried herbs like basil, chives, oregano, rosemary, sage, thyme, etc. You can also add seasonings like Cajun seasonings, Cayenne Pepper, Za’atar, Harissa, Pesto or any other sauce or paste that goes well with Pasta. Hot sauce works well!How to make it ahead of time
Make as directed but do not grill. Allow to cool. Cover with cling film or foil and place in the fridge 1 - 2 days ahead. Take out of the fridge 30 minutes before baking. Bake as recipe suggests. Note - The recipe does lose some of the creaminess when made ahead. I would suggest that you increase the amount of sauce slightly (¾ cup butter, flour and 2 cups milk) if you need to make this recipe ahead of time.Storage
Fridge This Mac and Cheese is best eaten immediately, but any leftovers can be kept covered tightly in the fridge for 4 days. To reheat, stir in a little bit of milk and microwave partially covered with cling film. Stir often as it reheats. Freezer Let the Mac and Cheese recipe completely cool. Add to a freezer-safe container, or ziplock bag and seal.Make sure to label them with the date! It can be kept in the freezer for up to 3 months.How to reheat Mac and cheese
Microwave From frozen – heat in the microwave-safe container for 3-4 minutes or in a large microwave safe dish for 3-4 minutes. If thawed - reheat for 1-2 minutes. Stovetop If completely frozen, heat over medium-low in a covered small pan for about 12 minutes. Do not over stir as this can cause it to become mushy. You can also thaw it overnight in the fridge and reheat on the stove for 5 minutes. Oven Alternatively, you can reheat it in the oven by covering the dish with foil and warming at 180 C/ 350 F/Gas Mark 4 until it has warmed through.Nutrition
Calories: 791kcalCarbohydrates: 34gProtein: 35gFat: 50gSaturated Fat: 30gTrans Fat: 1gCholesterol: 159mgSodium: 1419mgPotassium: 434mgFiber: 2gSugar: 11gVitamin A: 2058IUVitamin C: 1mgCalcium: 917mgIron: 2mg
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