Magic Mac
Mac & Cheese… the food of your childhood and the ultimate in comfort food. It’s creamy, gooey, and oh so delicious! Who doesn’t remember practically jumping up and down and cheering when that bowl of cheese and noodles hit the dinner table? Well lets do some jumping, or at least attempt a little lift if your inner adult is reserved. We all know you are cheering on the inside! Throw out the box y’all. There’s a new Mac in town.
Photos on this page: @rebel1.be1
This Mac & Cheese is the grown up version of the little macaroni swimming in bright orange sauce. No slam there, it’s wonderful too! But if Beyonce` was a gorgeous cheesy bowl of yum, then this would be it. Seductive, rich and golden. Beautiful! It is a more sophisticated version but if you have kids; no worries, they are going to love it too. It keeps well, it’s perfect to take to a potluck, basically you will be an all around hero to anyone who eats the Magic Mac. It’s comfort food, so anything with the word comfort in it usually means it’s so good it’s probably not the absolute best for you.
Everything in moderation! It has four cheeses… see what I mean. It’s okay every now and then. Really!
Now that it has been sufficiently built up, get ready to do some Magic Mac celebrating. Ok, at least a little dinner table chair wiggle. Enjoy!
Kid food all grown up.
Okay, Maybe not!
Baked 4-Cheese Macaroni & Cheese
4-6 servings
½ cup butter
½ cup flour
3 cups whole milk
1 tsp kosher salt
1 tsp seasoning salt
1 tsp cracked pepper
¾ cup Fontina cheese
1 cup Sharp Cheddar
½ cup Gouda cheese
¾ cup Asiago cheese
½ lb Cavatappi Pasta (corkscrew noodles)
Preheat oven to 350 degrees.
Start by shredding all of your cheeses.
Reserve about 1 1/2 C. Of cheese mixture
It will be used later for the topping.
Place a stockpot of water over high heat. While the water is heating up, melt butter over medium heat in large saucepan. "
Once butter is melted, sprinkle in flour, whisking constantly. Let the flour and butter cook for a few minutes. It should darken in color and thicken. Once thickened, slowly add the milk, whisking constantly. It will bubble up and become very thick, but then thin out again once all the milk is added.
Whisk until the sauce thickens and begins to bubble. It should be thick enough to coat a spoon.
Turn the heat off and add salt, pepper, and seasoning salt. Turn the heat back on medium low. Next add all the cheeses in batches, except for the reserved topping.
Stir as you add the cheeses and turn heat off once all cheese is added and the sauce is smooth.
Once the noodles are cooked to al dente (do not completely cook them, as they will continue cooking in the oven), add them to the sauce.
Pour the mixture into a square 8x8 baking dish.
Sprinkle remaining cheese on top.
Bake in oven for 25-30 minutes until bubbly.
Turn oven to broil and bake for another 3-5 minutes. Watch carefully! Remove from oven when browned on top.
* Al Dente -to the tooth ( meaning a little firmness as it is not quite done. It has a little chew to it)
* This can be prepared ahead of time except for the baking.
