This recipe takes mac and cheese to the next level with a blend of four different types of cheese – cheddar, mozzarella, Gouda, and Parmesan. The result is an incredibly rich and flavorful dish that’s sure to be a hit.
Ingredients:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups milk
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded Gouda cheese
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C).
- Cook the elbow macaroni according to the package directions until al dente. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Gradually add the milk, whisking constantly, until the mixture thickens and comes to a boil.
- Reduce the heat to low and stir in the shredded cheddar cheese, shredded mozzarella cheese, shredded Gouda cheese, grated Parmesan cheese, salt, and black pepper until the cheese is melted and the sauce is smooth.
- Add the cooked macaroni to the cheese sauce and stir to combine.
- Transfer the mac and cheese to a greased 9×13 inch baking dish.
- Bake in the preheated oven for 20-25 minutes or until the cheese is bubbly and golden brown on top.
- Remove from the oven and let cool for a few minutes before serving.