Tuesday, April 12, 2011

Grown-Up Mac and Cheese

Who doesn't love mac and cheese? Seriously, my grandma made the best mac and cheese growing up. All my friends were super jealous and would always ask to come over. But now that I'm grown up and like grown-up things, I don't get around to eating a bowl that often. I came across a recipe for a four cheese mac and cheese and wanted to try it, immediately! Once I told Tim about this recipe, he demanded that I make it that night! Well, I didn't make it right then, but I got around to it soon enough.

It has fontina, gruyere, gorgonzola and parmesan cheeses, all melted together in a luscious white sauce, then baked in the oven till it all becomes gooey and cheesy. Whew, I'm getting hungry for some leftovers! This recipe does include wine, so it's for grown-ups only. Take the kids over to their grandparents (or a neighbor's) and make it a date night in with your honey.

Four Cheese Macaroni and Cheese
(otherwise known as Grown-Up Mac and Cheese)
adapted from Pasta 
Serves 6

2 oz fontina, cut into cubes
2 oz gorgonzola, cut into cubes
1/2 c. grated gruyere
1 c. grated parmesan, 2/3 c. reserved
2 1/4 c. macaroni noodles
1/2 stick butter
1/2 c. flour
2 1/2  c. milk
1/2 c. dry white wine

1. Preheat oven to 350 degrees. Bring a large stock pot of water to a boil. Add noodles and cook according to package. 
2. Melt butter in a large saucepan over med-low heat. Stir in flour and cook, constantly stirring, for 2 minutes. Whisk in milk in small increments (1/2 c. each time). Increase heat to medium and stir until thickened. Remove from heat, add in cheese and wine and stir till combined. 
3. Pour cooked noodles into 9x13 ceramic or glass baking dish. Pour sauce over, using a spatula to spread sauce and noodles into an even layer. Sprinkle remaining 2/3 c. parmesan cheese over the top. Bake for 20-25 minutes until top is golden brown. Let rest for 10 minutes before serving to firm up. 



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