Three Cheese Mac & Cheese

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We serve mac-n-cheese at any and all holiday dinners. I know that some might consider that blasphemy but I love it... because it is mac -n-cheese! It is the perfect comfort food and when you make it homemade, it is a total game changer. Looking at the food that I like to eat, especially at the holidays, I tend to skew Southern. I am not sure why, I didn't really grow up in the South but when it comes to food, Southern food is my total comfort food. This mac-n-cheese is no exception. 

 Couple notes about the recipe. First feel free to use any type of pasta, I used fusilli in this recipe but any other type of small pasta would work. Also if you can't find gruyere you can swap it in for any other type of melty cheese - fontina, provolone or just all cheddar. 

Three Cheese Mac-n-Cheese 

  • 1 lb. cooked pasta such as fusilli or farfalle 
  • 4 Tbs. butter
  • 4 Tbs. all-purpose flour
  • 3 cups milk
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. freshly ground pepper
  • 1 tsp. chopped fresh thyme, plus more for garnish
  • 12 oz. sharp white cheddar cheese, grated 
  • 8 oz. gruyere cheese, grated
  • 2 oz. Parmesan cheese, grated 
  • 1/2 cup panko breadcrumbs 

Pre-heat oven to 375°F. 

In a Dutch oven or heavy bottomed pot melt the butter over medium heat. Add the flour and whisk until combined. Cook for 30 seconds, whisking constantly. Add the milk and whisk until smooth. Bring the milk mixture to a boil, then reduce the heat and cook for 3 to 5 minutes or until the milk mixture thickens and coats the back of a spoon. Add nutmeg, pepper, cheddar cheese, gruyere cheese and thyme. Fold in cooked pasta. Top with parmesan cheese and panko. Cook mac n cheese for about 30 minutes or until bubbling and the top is golden brown. 

Serve warm. 

 

Makes about 6 to 8 servings. 

 

 

 

Dinner, Entertaining, One pan dish, Pasta, ThanksgivingAmanda Fredericksonmac n cheese, cheese, mac and cheese1 Comment