The best mac and cheese ever

Mac and cheese is the ultimate comfort food in my opinion. Something about the gooey cheesy flavor packed bites of baked noodles sends me somewhere I can’t quite describe. I really amped up this mac and cheese recipe by using 4 types of cheese, all of which are great melters and a couple of which provide that beautiful cheese stretch when you dip the spoon into the dish to serve yourself. This mac and cheese packs a powerful and flavorful punch that’s sure to please the entire crowd. 

Serves around 10 people

Ingredients:

4 ½ oz Raclette (130g), freshly grated

8 oz Gruyere (230g), freshly grated

8 oz Cheddar (230g), freshly grated 

6 oz Monterey Jack (170g), freshly grated

6 Tbs Unsalted Butter

¼ Cup (30g) All Purpose Flour

1 Qt (946mL) Milk

1 Tbs (12g) Salt

1 Tsp Pepper (4g) 

¼ Tsp Nutmeg

1/8 Tsp Garlic Powder

1/8 Tsp Onion Powder 

1 Lb (454g) Cooked Macaroni or Cavatappi Noodles, drained

2/3 Cup (80g) Dry Breadcrumbs 

Directions:

1.     Preheat your oven to 375 Degrees F. Heat the milk in a pot until barely simmering. Meanwhile, in a large pot, melt the butter until bubbling and add the flour. Whisk until combined and bubbling, about 2 minutes. 

2.     Pour the hot milk into the butter and whisk over medium heat until thickened enough to coat the back of a spoon, about 5 minutes. 

3.     Turn the heat to low and add the salt, pepper, nutmeg, garlic, and onion powder, whisk until combined, then add all of the cheese, whisking until melted and combined. Turn off the heat. 

4.     Add in the cooked and drained noodles and stir until all the noodles are coated in the sauce, then pour into a 9x13 inch baking dish that’s been sprayed with cooking spray. Evenly sprinkle the breadcrumbs over the top and bake for 30-35 minutes, or until golden brown and bubbly. Allow to cool for 10 minutes before serving.