I was looking through a friends blog the other day and I realized that she had not one, not two, not even four, but FIVE mac and cheese recipes on her blog. I immediately got jealous, knowing I was failing in the mac and cheese category. All I have is this one with 300 lbs of cheese, this one with bacon and caramelized onions and this one based on French onion soup plus one other that has such a hideous picture, I can’t bring myself to post it here. So, being the insanely (insanely being the key part of this sentence) competitive person that I am (more proof of that being that in the game Monster Busters, I have now replayed one level 512 times because I’m number 2 in it, not number 1), I had to post at least one more. Yes, yes I do need therapy.
I wanted to do a stove top version because pretty much everything I have up is baked mac and cheese. While I love that type, there are times that you either don’t have the time, it’s too darn hot for the oven or you just don’t feel like going to that much trouble. So stove top it was.
This one is pretty simple. Ok, it’s wonderfully simple. The hardest part is grating the cheese. But I have complete faith in your cheese grating abilities. This is creamy, not so rich you’ll pass out, but rich enough to satisfy and makes perfect leftovers for lunch the next day. Please use the best quality cheese you can… it honestly makes a difference in a dish where the cheese is the main component.
You know the drill….
Easy Stove Top Four Cheese Mac And Cheese
- 12 ounces elbow macaroni, cooked according to package directions and drained
- 4 tablespoons unsalted butter
- 4 tablespoons flour
- 2 1/2 cups milk (I used 2%)
- 1 1/2 teaspoons Dijon mustard
- 2 teaspoons of your favorite hot sauce (optional, but it adds some pizzazz)
- 2 cups sharp or extra sharp cheddar, shredded
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup Swiss cheese, shredded
- 1/4 cup Bleu Cheese, crumbled (if you are adamantly against Bleu, just omit it)
- Melt the butter in a large pot. Sprinkle the flour on top and let it cook for about three minutes, stirring the whole time. Slowly whisk the milk into the flour mixture a little at a time to prevent lumps. Whisk in the Dijon mustard and the hot sauce. Cook over low to medium heat until the mixture just barely comes to a boils and thickens up a bit, about 7 minutes or so.
- Change over to a wooden spoon and dump all the cheeses into the sauce. Stir constantly until they are melted. Taste a little bit of the sauce and add salt and pepper to taste.
- Pour the sauce over the cooked pasta and toss to combine. If it is a little thick for you, just add a small amount of hot water to loosen it up.
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