The Cheesiest Mac and Cheese

 

 

I remember my Mom's mac and cheese well.  There was nothing else in this whole world like it. It was so cheesy and so smooth and creamy and didn't have that grainy taste like you find in so many recipes out there today. The flavors were real and it actually tasted like cheese! Want to know why?

Because she grated her own cheese!  She never used those bags of pre-grated cheese that have all the chemicals and added stuff. She actually bought blocks of cheese and brought out the old grater for all her cheesy dishes. Next time you're in a grocery store, compare a block of cheddar cheese with a bag of pre-shredded cheddar.  You'll find some extras you don't want to put in your recipe....like potato starch, cellulose powder, and calcium sulfate. No wonder you get that grainy taste or your mac and cheese ends up being too dry.

I don't remember ever seeing a bag of cheese in our kitchen.  As a matter of fact, I don't think I saw my first bag of cheese in the grocery store until I was much older. I always buy the block and grate what I need and then store the block in the freezer.  Then each time I need some cheese, I grate what I need and put it back.

So now you know.  If you want a delicious, cheesy and creamy mac and cheese dish, take the extra minute or two and grate it yourself!

The Cheesiest Mac and Cheese

1 (16 ounce) box of elbow or Cavatappi pasta
4 tablespoons butter
3 tablespoons all purpose flour
2 cups half and half (half cream/half whole milk)
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried mustard
1/2 cup Parmesan cheese
1 1/2 cup freshly grated cheddar cheese, divided
1/2 cup freshly grated Fontina cheese
1/2 freshly grated Gruyere cheese

Preheat the oven to 350 degrees. Grease a 3-quart baking dish with butter or non stick cooking spray. Set aside.

In a medium saucepan melt 4 tablespoons of the butter over low heat. Add the flour and cook, stirring constantly, for about 2 minutes until the flour is lightly browned. 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, and the grated Parmesan. Stir until cheese is melted and sauce is smooth. Cover and set aside.  

 

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.

In a large bowl, mix all the Fontina cheese with all the Gruyere, and only 1/2 cup of the cheddar cheese and toss lightly to blend. 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. Finally top entire casserole with the remaining cup of sharp cheddar cheese.

Bake at 350 degrees on center rack of oven for about 45 minutes until cheese is hot and bubbly and fully melted.

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