Helllo creamy, dreamy goodness of 4 cheese mac n' cheese! what I love about this recipe is that there is no roux, no flour and its just a simple recipe that is cheesy and delicious. I used an assortment of extra sharp cheddar, muenster, colby jack and vermont sharp cheddar. YUM!
4 Cheese Mac N’ Cheese
1 8oz box pasta (we used shells)
1/8th teaspoon mustard powder
1⁄2 cup milk
4 tablespoons butter
1/3rd cup pasta water
1/4th cup Cabot muenster cheese
1/4th cup Cabot Extra Sharp cheddar
1/4th cup Cabot Colby Jack
1/4th cup Vermont Sharp Cheddar Cheese
Salt and pepper to taste
Begin by making your pasta according to the package instructions. Add in your pasta with salt when it boils. While your pasta water is boiling and cooking, shred your cheeses. In another skillet, add your butter and melt with mustard powder, salt and pepper for 1-2 minutes.
Next, add in your milk on low and let the flavors combine. Once the pasta is almost ready, take out pasta water and add it in the sauce mixture.
Add your pasta in the sauce mixture and stir well. Slowly, on medium-high heat, start to add your shredded cheeses in segments and not all at once. Stirring constantly until melted
through. Adjust with more pasta water if it gets too thick.
Fully melt all your cheese, mix well, season with salt and pepper. An optional move is to preheat your oven to 400 degrees, add more cheese on top and toast in the oven for baked mac n cheese, or you can eat as is.
*This post is brought to you by Cabot Cheese. Thank you for supporting the sponsors that allow lindseyeatsla to create new recipes and content. All ideas expressed are my own.
Cabot is a co-operative owned by farm families throughout New England & New York and 100% of profits go back to the farmers.
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