Here is a basic recipe using a bechemel sauce to begin with - Even though the recipe says to bake for the final stage we have only done this once. In our humble opinion it dries out too much. We like it nice and creamy so we just serve right out of the pot after incorporating the macaroni. We have also found that we do not like any smoked cheese as it overpowers the dish. And when you crave mac and cheese a smoke flavor gets in the way :roll:
Classic Mac & Cheese - Four Cheese
Serves 4 to 6
8 oz. elbow macaroni
2 c. milk (2% or whole milk, not non-fat)
3 tbsp. butter
3 tbsp. flour
1 c. (4 oz.) sharp Cheddar, shredded
3/4 c. (3 oz.) American cheese, shredded
3/4 c. (3 oz.) Gruyere or Swiss cheese, shredded
1/4 c. Parmesan cheese, grated
salt and pepper
~ Preheat oven to 350 degrees.
~ Cook macaroni in boiling, salted water, until al
~ While macaroni is cooking, heat milk in a saucepan
over low heat. Stir occasionally, and do not let it
~ In a saucepan, melt butter over medium-low heat.
~ When butter is melted, stir in flour to make a roux.
Cook, whisking constantly, 3 minutes.
~ Add milk to roux in a stream, whisking.
~ Cook milk sauce, whisking, until slightly thickened.
Do not let the sauce boil.
~ Add first three cheeses to sauce. Stir cheese into
sauce until thoroughly combined and melted.
~ Stir macaroni into sauce. Season with salt and pepper
This is the part we don't do anymore.
~ Transfer macaroni and cheese to a baking dish,
~ Sprinkle Parmesan cheese over top.
~ Bake 30-40 minutes, or until cheese is bubbly and
surface is browning.
~ Different cheese combinations - could use American,
mozzarella, Muenster, Gorgonzola, Romano, provolone,
asiago, Velveeta, ...
~ Different toppings.
~ Different seasonings.
"Count yourself...you ain't so many" - quote from Buck's Daddy