Four Cheese Macaroni
Deliciously indulgent.
by Erin Henderson
I love making dinners that initally seem a bit low-brow and run-of-the-mill, but then deliver a surprise impact.
In a recent newsletter, I wrote about fancy dinners versus family dinners. Why should one be better than the other? Doesn't your family deserve a little culinary pizzazz? Wouldn't your dinner guests swoon over a comforting favourite?
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The recipe below takes advantage of four cheeses for an over-the-top luxury. What was once deemed a kids' weekend lunch, is elevated to a comforting company dinner (no one will ever turn this down in favour of smoked salmon and caviar.)
Served in individual ramekins for a stylish presentation, this dinner is welcoming hospitality at its finest.
4 Cheese Macaroni
The rich combination of two cheddars, mozzarella, and parmesan make this a truly decadent macaroni. If the urge takes hold, have a little fun swapping out cheeses like Gruyere, Fontina, Taleggio, or even Gorgonzola for different takes on the original.
I like to bake these in my Le Creuset 1-cup cococots for a cute presentation, but this recipe’s volume works equally well in an 8x8 baking dish.
Because this is so opulent, I find a 1-cup serving enough for most, but if you’ve got a bigger – or a hungrier – crowd, this recipe easily doubles to feed more. If you have leftovers, repurposing for deep-fried mac and cheese balls is always a hit at parties – just roll the cooled macaroni into balls, bread and fry.
Makes: about 6, 1-cup servings
Chef level: moderate
Ingredients:
- 250g dried pasta, macaroni or penne (I like to use Rummo brand gomiti rigati)
- ¾ cup whole milk
- ¼ cup heavy cream
- 1 tsp Kosher salt
- 2 tsp cracked black pepper
- ¼ tsp ground nutmeg
- 2 tsp Dijon mustard
- 4 Tbsp salted butter, divided
- ¼ cup all-purpose flour
- 1 ½ cups aged white cheddar, shredded
- ½ cup mozzarella, cut into small cubes
- 1 cup caramelized onion cheddar, shredded
- ¼ cup Parmesan, finely grated
- 1 cup Panko breadcrumbs
How to Make It:
- Set a large pot of water to boil and gently salt.
- Add pasta to boiling water and cook until just al dente – about one minute less than the package directions.
- Drain and set aside.
- Meanwhile, add the milk and cream to a medium sauce pot and heat gently over low heat. When hot, mix in salt, pepper, nutmeg and Dijon, whisking well to incorporate.
- Now to make your béchamel sauce: in a third pot, (though I usually reuse the pasta water pot, which is now empty, to avoid extra dishes) melt 3 Tbsp butter over med-low heat and when liquified add the flour, stirring quickly and constantly until it turns light gold in colour and has a faintly nutty smell.
- Gently whisk the seasoned, warm milk into the flour/butter mixture and whisk with gusto to get out any lumps.
- When smooth and incorporated, remove from the heat, and add in the cheeses, a handful at a time, whisking all the while to evenly melt the cheese into a thick, velvety sauce.
- Add the drained pasta to the sauce and stir to mix well. Transfer the mac and cheese to your desired baking vessel.
- Melt your final Tbsp of butter and add in the panko. Drizzle evenly over the top of the mac and cheese.
- Bake in a 350 oven for about 20 minutes until bubbly, then broil for 3 or 4 minutes to get the top nice and crusty.
- Allow to sit and cool slightly for about 5 minutes, then serve.
Wine Pairing:
A medium-bodied, fruity red wine, such as a Gamay or Crianza-level Rioja will compliment the salty, sharp cheeses. Just make sure there isn't too much tannin as you don't want to overpower the dish.
For whites, a dry Riesling will cut through the richness and lighten the robust pasta.