4 Cheese Mac & Cheese

4 Cheese Mac & Cheese, the way we make it

Steakhouse Mac and Cheese at Home

Ingredients

• FOR THE PASTA:
• 1 lb cavatappi, elbow macaroni, or shells
• 2 tablespoons kosher salt (for cooking water)
• FOR THE BÉCHAMEL:
• 6 tablespoons unsalted butter
• 33 cup all-purpose flour
• 3 cups whole milk, warmed
• 1 cup heavy cream
• 1 teaspoon Dijon mustard
• 5 teaspoon ground nutmeg
• 1 teaspoon kosher salt
• 5 teaspoon white pepper
• FOR THE CHEESES:
• 2 cups sharp white cheddar, shredded
• 5 cups Gruyere, shredded
• 5 cup Fontina, shredded
• 5 cup grated Parmesan
• FOR THE TOPPING:
• 1 cup panko breadcrumbs
• 25 cup grated Parmesan
• 4 tablespoons unsalted butter, melted
• 5 teaspoon kosher salt
• 2 tablespoons fresh parsley, chopped
• TO SERVE:
• Fresh chives, finely cut

Instructions

1. 1

   Preheat oven to 375F. Grease a 9x13 baking dish or 6 individual ramekins.

2. 2

   TIP: Undercook the pasta by 2 minutes before tossing in sauce. The pasta absorbs liquid during baking; pre-cooking to al dente means baked-out mush. Slightly undercooked pasta finishes perfectly during the oven phase.

3. 3

   Bring a large pot of salted water to a boil. Cook pasta 2 minutes less than package directions. Drain, do not rinse.

4. 4

   In a large saucepan, melt butter. Whisk in flour, cook the roux 2 minutes. Slowly whisk in warm milk in stages. Add cream. Simmer 4 to 5 minutes, whisking constantly, until thick. Whisk in Dijon, nutmeg, salt, white pepper.

5. 5

   Off heat, add cheddar, Gruyere, Fontina, Parmesan. Whisk until smooth.

6. 6

   Combine drained pasta and cheese sauce in a large bowl, toss to coat. Transfer to baking dish.

7. 7

   Mix panko, Parmesan, melted butter, salt, parsley. Sprinkle over the top. Bake 20 to 25 minutes until top is golden and edges bubble. Rest 5 minutes. Chive sprinkle. Serve in warm ramekins or directly from baking dish.