Cheese Maker’s Mac And Cheese

This cheese maker’s mac and cheese is a show stopper! This creamy mac and cheese recipe is easy to make and you can decide how much cheese to add.

Yields6 Servings
 7 tablespoons unsalted butter
 ¼ cup flour
 3 cups milk
 2 cups water
 1 lb elbow macaroni
 4 oz cream cheese, cubed
 1 ¼ cups shredded sharp white cheddar cheese
 1 ¼ cups shredded fontina cheese
 1 cup shredded havarti cheese
 1 cup shredded smoked gouda cheese
 ¼ teaspoon cayenne pepper
 1 salt, to taste
 1 pepper, to taste
 1 clove garlic, minced
 1 ½ cups ritz cracker, crushed
 1 fresh basil leaf, to serve
1

Preheat oven to 350˚F (180˚C).

2

In a large pan, melt 4 tablespoons of butter over medium heat. Whisk in the flour, reducing heat to medium-low, cooking for 1 minute.

3

Gradually whisk in the milk and water. Add the macaroni and cook over medium-high heat until boiling. Stir frequently for 8 to 10 minutes, until the pasta is al dente.

4

Remove the pan from the heat and add the cream cheese, cheddar cheese, fontina, Gouda, and cayenne, and season with salt and pepper. Stir until fully combined.

5

Transfer the mixture to a grease baking dish.

6

In a medium skillet, melt the remaining 3 tablespoons of butter over medium-low heat. Add the garlic and cook for 30 seconds, stirring frequently.

7

Add the crushed crackers and stir to combine. Toast the crumbs until browned, stirring for 3 to 5 minutes. Remove the pan from the heat.

8

Sprinkle the toasted crumbs over the macaroni and cheese, and bake for 15 to 20 minutes.

9

Remove from the oven and rest for 5 minutes.

10

Serve with fresh basil

Related Link: https://tasty.co/recipe/cheese-makers-mac-and-cheese

Ingredients

 7 tablespoons unsalted butter
 ¼ cup flour
 3 cups milk
 2 cups water
 1 lb elbow macaroni
 4 oz cream cheese, cubed
 1 ¼ cups shredded sharp white cheddar cheese
 1 ¼ cups shredded fontina cheese
 1 cup shredded havarti cheese
 1 cup shredded smoked gouda cheese
 ¼ teaspoon cayenne pepper
 1 salt, to taste
 1 pepper, to taste
 1 clove garlic, minced
 1 ½ cups ritz cracker, crushed
 1 fresh basil leaf, to serve

Directions

1

Preheat oven to 350˚F (180˚C).

2

In a large pan, melt 4 tablespoons of butter over medium heat. Whisk in the flour, reducing heat to medium-low, cooking for 1 minute.

3

Gradually whisk in the milk and water. Add the macaroni and cook over medium-high heat until boiling. Stir frequently for 8 to 10 minutes, until the pasta is al dente.

4

Remove the pan from the heat and add the cream cheese, cheddar cheese, fontina, Gouda, and cayenne, and season with salt and pepper. Stir until fully combined.

5

Transfer the mixture to a grease baking dish.

6

In a medium skillet, melt the remaining 3 tablespoons of butter over medium-low heat. Add the garlic and cook for 30 seconds, stirring frequently.

7

Add the crushed crackers and stir to combine. Toast the crumbs until browned, stirring for 3 to 5 minutes. Remove the pan from the heat.

8

Sprinkle the toasted crumbs over the macaroni and cheese, and bake for 15 to 20 minutes.

9

Remove from the oven and rest for 5 minutes.

10

Serve with fresh basil

Cheese Maker’s Mac And Cheese

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