Imported from Instagram

Four-Cheese Baked Mac and Cheese

Name: Four-Cheese Baked Mac and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 500 g Macaroni (Cooked before combining with the sauce); 200 g Cheddar (Reserve 50–70 g of the total cheese for the middle and topping); 200 g Gruyère (Reserve 50–70 g of the total cheese for the middle and topping); 200 g Red Leicester cheese (Reserve 50–70 g of the total cheese for the middle and topping); 150 g Mozzarella (Reserve 50–70 g of the total cheese for the middle and topping); 2 Shallots (Sautéed); 3.5 Garlic cloves (3–4 cloves; sautéed); 1 tbsp Cream cheese; 60 g Butter (For melting in the pan); 40 g Flour; 500 ml Milk (Room temperature; add more only if the sauce is too thick); 150 ml Double cream (Room temperature); 1 tsp Paprika (Heaped); 1 tsp Garlic powder (Heaped); Cayenne pepper (A sprinkle); 0.5 tsp Dijon mustard; Salt (To taste); Black pepper (To taste); Chives (For serving, on top)

Recipe by Fold & Flour @foldandflour · Instagram

Imported by Aidan O'Neill on SeeMeCook

Creamy macaroni is coated in a rich sauce made with cheddar, Gruyère, Red Leicester, and mozzarella, then baked with extra cheese until bubbly and golden. Paprika, garlic, cayenne, and Dijon add savory depth.

6 servings45 minAmerican

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Ingredients

500 g Macaroni (Cooked before combining with the sauce)
200 g Cheddar (Reserve 50–70 g of the total cheese for the middle and topping)
200 g Gruyère (Reserve 50–70 g of the total cheese for the middle and topping)
200 g Red Leicester cheese (Reserve 50–70 g of the total cheese for the middle and topping)
150 g Mozzarella (Reserve 50–70 g of the total cheese for the middle and topping)
2 Shallots (Sautéed)
3.5 Garlic cloves (3–4 cloves; sautéed)
1 tbsp Cream cheese
60 g Butter (For melting in the pan)
40 g Flour
500 ml Milk (Room temperature; add more only if the sauce is too thick)
150 ml Double cream (Room temperature)
1 tsp Paprika (Heaped)
1 tsp Garlic powder (Heaped)
Cayenne pepper (A sprinkle)
0.5 tsp Dijon mustard
Salt (To taste)
Black pepper (To taste)
Chives (For serving, on top)

Steps

1
Cook the macaroni separately; the source specifies cooked macaroni but does not give its cooking method or timing. Drain it and set it aside.
2
Melt the butter in a pan. Add the shallots and garlic and sauté them.
3
Add the paprika, garlic powder, and cayenne pepper. Let the spices bloom for 2 minutes.
4
Add the flour and whisk until it forms a paste.
5
Lower the heat. Add the room-temperature milk and whisk continuously until smooth and lump-free, then keep whisking until the sauce thickens slightly. This can happen quickly; if the sauce becomes too thick, add more milk.
6
Whisk in the Dijon mustard and room-temperature double cream.
7
Add the cream cheese and whisk it into the sauce. Season with salt and pepper to taste.
8
Add the cheeses to the sauce, reserving 50–70 g of the total cheese for layering and topping. Whisk until the cheese is incorporated.
9
Add the cooked macaroni and stir until evenly combined with the cheese sauce.
10
Spoon half of the macaroni mixture into a baking dish and sprinkle some of the reserved cheese over it.
11
Add the remaining macaroni mixture and top with the rest of the reserved cheese.
12
Bake for 15 minutes; the source does not specify an oven temperature.
13
Grill until the top is bubbly and golden.
14
Serve with chives on top.

Notes

The source does not specify macaroni cooking instructions, oven temperature, grilling duration, or the amount of extra milk if the sauce is too thick. The total cheese quantity is 750 g; reserve 50–70 g from that amount for layering and topping.