Epic Winter Warmer Mac and Cheese

Ingredients

• salt (for seasoning blend and pasta water)
• black pepper (for seasoning blend)
• garlic powder (for seasoning blend)
• onion powder (for seasoning blend)
• paprika (for seasoning blend)
• oregano (for seasoning blend)
• 4 oz cheddar cheese (grated; part of a 4-cheese blend)
• 4 oz gouda cheese (grated; part of a 4-cheese blend)
• 4 oz gruyere cheese (grated; part of a 4-cheese blend)
• 4 oz comté cheese (grated; part of a 4-cheese blend)
• chives (finely chopped for garnish)
• 4 tbsp unsalted butter (for the roux)
• 0.25 cup all-purpose flour (equal parts with butter for the roux)
• 3 cup whole milk (added slowly to the roux)
• nutmeg (freshly grated or ground; to season the mornay sauce)
• 1 lb macaroni pasta (or similar short pasta shape)

Steps

1. 1

   In a small bowl, combine the salt, black pepper, garlic powder, onion powder, paprika, and oregano to create the seasoning blend. Set aside.

2. 2

   Grate the cheddar, gouda, gruyere, and comté cheeses. Mix them together and set aside.

3. 3

   Finely chop the fresh chives for garnish and set aside.

4. 4

   In a large pot or saucepan over medium heat, melt the butter. Add an equal amount of flour and whisk constantly for a couple of minutes to cook out the raw flour taste, creating a roux.

5. 5

   Slowly pour in the whole milk, a little at a time, whisking continuously to ensure the mixture remains smooth and free of lumps.

6. 6

   Once the béchamel is smooth and thickened, whisk in the prepared seasoning blend.

7. 7

   Add half of the grated cheese mixture to the sauce. Stir until the cheese is completely melted and the sauce is smooth and luxurious.

8. 8

   Season the mornay sauce with a pinch of nutmeg and stir to combine.

9. 9

   In a separate pot of salted boiling water, cook the pasta until it is about 2 minutes away from being al dente.

10. 10

    Drain the pasta and add it directly into the cheese sauce. Mix thoroughly until every piece of pasta is well coated.

11. 11

    Transfer the mac and cheese into a baking dish.

12. 12

    Top the dish with the remaining half of the grated cheese mixture.

13. 13

    Place the dish under the oven broiler and cook until the cheese is melted, bubbly, and develops a delectable crispy golden-brown top.

14. 14

    Garnish with the chopped chives and serve immediately.

Notes

The author emphasizes using a four-cheese blend (Cheddar, Gouda, Gruyere, and Comté) for the best flavor profile. For the best texture, grate the cheese yourself rather than using pre-shredded bags.

Nutrition per serving

• main
• dinner
• comfort food
• mac and cheese
• baked
• vegetarian