Tasty Simple Four Cheese Mac and Cheese
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
- 1
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.
- 2
In the same pot, or another large pot, sauté the onions and garlic in butter until golden and translucent for 8 – 10 minutes.
- 3
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.
- 4
Next, add the seasoning to the white sauce.
- 5
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.
- 6
Slowly, add the 4 types of cheese, one at a time, and save a small handful each time to garnish the top.
- 7
Once the creamy cheesy sauce us ready, transfer the pasta to a large casserole dish and pour the cheese sauce on top.
- 8
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.
- 9
Serve and enjoy!
- 2