My fiancé had been wanting me to make mac n cheese for a while now, and with a semi-lazy weekend coming up, it was time to add it to the menu!
It ain’t healthy, but it’s damn good! lol
For the printable recipe, click here
Pre-grate your cheeses:
1 1/2 cups grated mozzarella
1 1/2 cups grated aged cheddar
1/2 cup parmesan
1 cup grated gruyere
Pre-butter your 9×13 pan and set aside
Ok, here goes…
Take 2-1/2 cups dry elbow macaroni – cook to al dente (not fully cooked). Once ready, rinse with cold water, and set aside (and it’s ok to pull them a little early, they will continue cooking in the oven)
In a small saucepan, bring 2 1/2 cups of whole milk to a boil
In a medium size pot, melt together the following:
3 tbsp butter
then whisk in…
2 tbsp flour
1 clove minced garlic
1/2 tsp sea salt
1/8 tsp black pepper
cook for a minute or two, stirring constantly
then whisk in…
2 tbsp dijon mustard
1/2 tsp nutmeg
cook for another minute or two, stirring constantly
By this time, your milk is boiling, so slowly start pouring & stirring the milk into the pot. Once mixed, add 2/3 of the cheeses to the milk mixture (make sure to save 1/3 for topping)
Once melted, pour the cooked macaroni into the pot & mix well.
then pour the mac n cheese into the 9×13 pan, and top w/ the remaining 1/3 of cheese!
Bake @ 350 degrees for 40 minutes, since my man loves crispy-ness, I turned the broiler on for 3 minutes just to add a little extra crunch!
If you like more creamy mac n cheese, then just cook for 35 min (and only use 2 cups macaroni)