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Cheese Maker’s Mac And Cheese

Ingredients

for 6 servings

  • 7 tablespoons
    unsalted butter
  • ¼ cup
    flour (30 g)
  • 3 cups
    milk (720 mL)
  • 2 cups
    water (480 mL)
  • 1 lb
    elbow macaroni (450 g)
  • 4 oz
    cream cheese, cubed (115 g)
  • 1 ¼ cups
    shredded sharp white cheddar cheese (125 g)
  • 1 ¼ cups
    shredded fontina cheese (125 g)
  • 1 cup
    shredded havarti cheese (100 g)
  • 1 cup
    smoked gouda cheese, shredded (100 g)
  • ¼ teaspoon
    cayenne pepper
  • salt, to taste
  • pepper, to taste
  • 1 clove garlic, minced
  • 1 ½ cups
    ritz cracker, crushed (125 g)
  • fresh basil leaf, to serve

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Preparation

  1. Preheat oven to 350˚F (180˚C).
  2. In a large pan, melt 4 tablespoons of butter over medium heat. Whisk in the flour, reducing heat to medium-low, cooking for 1 minute.
  3. Gradually whisk in the milk and water. Add the macaroni and cook over medium-high heat until boiling. Stir frequently for 8 to 10 minutes, until the pasta is al dente.
  4. Remove the pan from the heat and add the cream cheese, cheddar cheese, fontina, Gouda, and cayenne, and season with salt and pepper. Stir until fully combined.
  5. Transfer the mixture to a grease baking dish.
  6. In a medium skillet, melt the remaining 3 tablespoons of butter over medium-low heat. Add the garlic and cook for 30 seconds, stirring frequently.
  7. Add the crushed crackers and stir to combine. Toast the crumbs until browned, stirring for 3 to 5 minutes. Remove the pan from the heat.
  8. Sprinkle the toasted crumbs over the macaroni and cheese, and bake for 15 to 20 minutes.
  9. Remove from the oven and rest for 5 minutes.
  10. Serve with fresh basil
  11. Enjoy!
 

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