Description
Made with four cheeses this baked mac and cheese recipe gets its creaminess and cheesiness from homemade mornay sauce (made from béchamel).
Ingredients
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- 5 cups large macaroni pasta, dry/uncooked
- 3 tbsp butter
- 3 tbsp minced garlic
- 2 tbsp all-purpose flour
- 1/2 cup chicken stock
- 3 cups heavy whipping cream
- 2 tsp oregano
- 1 tsp ground thyme
- 1 tsp garlic powder
- 1/2 tsp sea salt
- 16 oz shredded sharp cheddar cheese
- 8 oz shredded gouda cheese
- 8 oz shredded white cheddar cheese
- 16 oz mozzarella cheese block, cubed
Instructions
- Cook macaroni pasta as instructed. Drain (do not rinse) and add to a large bowl. Set to the side.
- While your pasta is cooking, add the butter and minced garlic to a large cooking pan on medium-low heat. Once the butter melts, add the flour. Stir consistently until combined.
- Pour the chicken stock and heavy whipping into the cooking pan and stir until well blended.
- Add oregano, ground thyme, garlic powder, sea salt, 8 oz. sharp cheddar cheese, gouda, and white cheddar cheese into the cooking pan. Stir until smooth and creamy. (Using a whisk (paid link) may help with this step).
- Pour the cheese sauce over the cooked macaroni. Add the mozzarella cubes to the same bowl. Fold ingredients together.
- Pour ingredients into a casserole dish (paid link) and top off with remaining sharp cheddar cheese. Bake for 25 minutes at 350 degrees. Allow to cool, then serve.
Notes
Perfect for the holidays, this recipe prepares a large casserole for a small gathering of 8-10. Feel free to cut the recipe in half if only needed for a smaller gathering of 4.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Comfort Food
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 660
- Sugar: 3.6g
- Sodium: 780mg
- Fat: 38.8g
- Carbohydrates: 40.4g
- Fiber: 1.9g
- Protein: 36.4g
- Cholesterol: 118mg