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Four Cheese Stovetop Macaroni

Yield
8 servings
By: Katie Workman, The Mom 100 Nothing is more delicious or satisfying than making your own mac and cheese, and it’s surprisingly easy. Four amazing cheeses – Roth® Havarti, cheddar, Butterkase, and Grand Cru® -- work together to make this the ultimate, decadent, creamy stovetop mac and cheese.

Ingredients

  • Kosher salt to taste
  • 1 pound (16 ounces) elbow macaroni
  • 1 egg
  • 3 cups whole milk
  • 4 tablespoons (2 ounces) unsalted butter
  • 2 tablespoons all-purpose flour
  • ½ cup (2 ounces) shredded Roth® Original Grand Cru® Alpine Style Cheese
  • ½ cup (2 ounces) shredded Roth® Organic Sharp Cheddar Cheese
  • ½ cup (2 ounces) shredded Roth® Butterkäse Cheese
  • ½ cup (2 ounces) shredded Original Roth® Havarti Cheese
  • 1 tablespoon Dijon mustard
  • Salt and large pinch cayenne pepper
  • Freshly ground black pepper

Method

  1. Bring large pot of water to boil, salt generously. Allow water to return to boil; add macaroni and cook according to package directions. Drain.
  2. While pasta is cooking, beat egg and add to milk in a measuring cup.
  3. Melt butter over medium-high heat in same pot used to cook pasta. Add flour and stir frequently 1 to 2 minutes, until mixture turns golden. Slowly add milk mixture, stirring or whisking constantly, and stirring often, bring mixture just barely to a simmer. Immediately reduce heat to low and cook, continuing to stir frequently, until the mixture has thickened slightly, about 3 minutes. Add Roth® Grand Cru®, cheddar, butterkäse, and Havarti in any order, but just one handful at a time, stirring after each addition until cheese is melted. Stir in mustard; season with the cayenne and salt and pepper to taste.
  4. Add drained pasta to cheese sauce and stir until well combined. Adjust seasonings. Turn into serving bowl and serve immediately.