Tasty Simple Four Cheese Mac and Cheese
It always feels like a nice treat to make a very American dish like Mac and cheese as a weekend treat for the family. Though what makes this special is the fact that its a Tasty Simple Four Cheese Mac and Cheese Dish and that extra cheese elevates this simple classic recipe to a whole different level.
When I made this, I served it with some hot honey BBQ sesame chicken which was an absolute dream and they made the most delicious pair.
The dream team Mac and Cheese
Storing your Tasty Simple Four Cheese Mac and Cheese Dish
The one thing, or actually, the main thing I love about this Tasty Simple Four Cheese Mac and Cheese Dish is how simple it is to make. With just a few ingredients, you can put together a fulfilling satisfying dish, enough to serve 10 - 12 people comfortably!
Is your family much smaller than this? Don't you worry! You can store your leftover Mac and Cheese in the freezer, ready to serve on another don't-have-much-time-in-a-rush kinda day... and we all have those days :)
Once you make your recipe, divide and assemble into two casserole dishes, one to bake and devour the same day, and one to freeze for a later date. This is just perfect for working mums like myself, when you need to put something quick together for a weeknight dinner.
Tops Tips for your Mac and Cheese
Usually, like we do whenever we make pasta, we boil the pasta until fully cooked. But, a top tip for Mac and Cheese, cook the pasta less than you normally would. When you put the dish together, your pasta will continue to cook in the oven, so you don't want it to cook too much to get all mushy.
When it comes to cheese, my personal favorites for this recipe are Monterey Jack, Mozzarella, Mature Cheddar and Milk Cheddar, but of course, you're welcome to use your own favourites! After all, it is you who will be enjoying this delicious dish. I know its an added hassle, but I would advise shredding the cheese yourselves. The pre-shredded cheese you find in supermarkets are so full of starchy substances, you won't get that satisfying melty cheese effect!
And, remember to hand whisk your ingredients into a pot to avoid getting any clumps!
Ingredients
For your pasta and sauce:
- Elbow Pasta
- Onions
- Garlic
- Unsalted Butter
- Plain Flour
- Full Fat Milk
- Double Cream
- Pasta Water
- Paprika
- Franks Hot Pepper Sauce
- Worcestershire Sauce
- Black Pepper
- Garlic Powder
- Salt
Your selection of cheeses:
- Monterey Jack
- Mozzarella Cheese
- Mature Cheddar
- Milk Cheddar
Step by Step
First, in a large pot, bring water to boil and cook your pasta following the instructions. Once al dente, drain the pasta, but save the pasta water and set aside.
In the same pot, or another large pot, sauté the onions and garlic in butter until golden and translucent for 8 - 10 minutes.
Add the Worcestershire sauce, followed by the flow milk, and pasta water. Ensure the heat is on low and the ingredients hand whisked into the pot to avoid any clumps.
Next, add the seasoning to the white sauce.
Add the hot sauce to the white sauce mixture. The sauce should be creamy and runny, if this is not the case, add more of the saved pasta water to the sauce.
Slowly, add the 4 types of cheese, one at a time, and save a small handful each time to garnish the top.
Once the creamy cheesy sauce us ready, transfer the pasta to a large casserole dish and pour the cheese sauce on top.
Mix to fully coat the pasta in the sauce. Garnish the top with more cheese and bake in the oven for 30 minutes on 220 degrees, or until the top is golden and crispy.
Serve and enjoy!
Frequently Asked Questions
How do I know when my pasta is ready?
What kind of cheese can i use?
What's the best way to make Mac and Cheese?
If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It's my favorite thing to scroll through stories and see what you are all making.
And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I'd love to hear from you :)
Recipes You Must Try
An absolutely delicious meal put together really fast, ready to satisfy your friends and family.
- 650 g Elbow Pasta
- 2 Medium golden onions chopped finely
- 2 tbsp Minced Garlic
- 100 g Unsalted Butter
- 3 tbsp Plain Flour
- 2 cup Full Fat Milk
- 2 cup Double Cream
- 2 cup Pasta Water
- 1 tsp Paprika
- 2 tbsp Franks Hot Pepper Sauce
- 2 tbsp Worcestershire sauce
- 1 tbsp Black Pepper
- 2 tbsp Garlic Powder
- Salt to taste
- 200 g Monterey Jack
- 130 g Mozorella
- 200 g Mature Cheddar
- 230 g Milk Cheddar
First, in a large pot, bring water to boil and cook your pasta following the instructions. Once al dente, drain the pasta, but save the pasta water and set aside.
In the same pot, or another large pot, sauté the onions and garlic in butter until golden and translucent for 8 – 10 minutes.
Add the Worcestershire sauce, followed by the flow milk, and pasta water. Ensure the heat is on low and the ingredients hand whisked into the pot to avoid any clumps.
Next, add the seasoning to the white sauce.
Add the hot sauce to the white sauce mixture. The sauce should be creamy and runny, if this is not the case, add more of the saved pasta water to the sauce.
Slowly, add the 4 types of cheese, one at a time, and save a small handful each time to garnish the top.
Once the creamy cheesy sauce us ready, transfer the pasta to a large casserole dish and pour the cheese sauce on top.
Mix to fully coat the pasta in the sauce. Garnish the top with more cheese and bake in the oven for 30 minutes on 220 degrees, or until the top is golden and crispy.
Serve and enjoy!
I'm Nelly, the recipes I share here are inspired by the people, cultures and places beloved to me. Peanutswirls represents my love for food, cooking and hosting. I hope to share with you a taste of the Middle East influnced by my upbringing in the West.
I can't wait to see what we cook together.
