I have several
recipes for Mac and cheese here at Welcome Home that are my go to recipes for
most occasions. So why did I choose this one for this Thanksgiving? Because when you want
a really cheesy and creamy mac and cheese dish, this is the one. Absolutely
My Favorite Mac and Cheese
4 tablespoons butter
3 tablespoons flour
2 cups half and half
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried mustard
Pinch of cayenne powder
1 (16 ounce) box of elbow or spiral macaroni
1 cup grated Parmesan cheese
3/4 cup grated Cheddar cheese, divided
3/4 cup Fontina cheese, divided
3/4 cup Gruyere cheese, divided
In a medium saucepan melt 4 tablespoons of the butter over low heat. Add the flour and cook, stirring constantly, for about 2 minutes. Increase the heat to medium and whisk in the half and half a little at a time. Stir 3-5 minutes while sauce thickens. Remove from the heat, season with the salt, pepper, dried mustard, cayenne and 1/2 cup of the grated Parmesan. Stir until cheese is melted and sauce is smooth. Cover and set aside.
Heat the oven to 350 degrees. Fill a large pot with water and bring to a boil over high heat. Add a generous amount of salt and then pasta. Cook for about 5 minutes, until pasta is just slightly under cooked. Drain in a colander and return the pasta to the pot you cooked it in. Add 2 tablespoons of the butter and stir until melted and pasta is coated. Set aside
Grease a 3-quart baking dish with butter or non stick cooking spray. In a large bowl, mix the remaining cheeses and toss lightly to blend. Reserve about 1/2 cup of the mixed cheeses for the topping and set aside.
Place one third of the pasta in the bottom of the greased baking dish. Top with one-third of the mixed cheeses. Top with another third of the macaroni and another third of the cheese mixture. Repeat with the remaining macaroni and cheese mixture. Sprinkle the reserved cheese on top.
Bake at 350 degrees on center rack of oven for about 45 minutes until cheese is hot and bubbly and topping is golden brown.
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