Four Cheese Stovetop Mac and Cheese

8 servings
Nothing is more satisfying than homemade mac & cheese. Four cheeses – Havarti, Organic Cheddar, Butterkäse, and Grand Cru® — work together to make this the ultimate creamy stovetop mac & cheese.

By: Katie Workman, The Mom 100


  • 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
  • 1/2 cup (2 ounces) shredded Roth Grand Cru® cheese
  • 1/2 cup (2 ounces) shredded Roth Organic Sharp Cheddar cheese
  • 1/2 cup (2 ounces) shredded Roth Butterkäse cheese
  • 1/2 cup (2 ounces) shredded Roth Creamy Havarti cheese
  • 1 tablespoon Dijon mustard
  • Large pinch cayenne pepper
  • Freshly ground black pepper


  1. Bring large pot of water to boil, and 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 the 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 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.
  4. Add all four cheeses, one handful at a time, stirring after each addition until fully melted. Stir in mustard. Season with cayenne, and salt and pepper to taste.
  5. Add drained pasta to cheese sauce, and stir until well combined. Adjust seasonings. Transfer to a serving bowl and serve immediately.