Macaroni and Many Cheeses

Lynnda Cloutier


A good cool weather comfort food.

pinch tips: Perfect Pasta Every Time




2 cups elbow macaroni
4 t. unsalted butter
1/4 cup flour
3 cups milk
2 cups mixed shredded semi hard cheeses, such as mimolette, aged gouda and vella dry jack, (1/2 lb.)
salt and pepper
2/3 cup freshly grated parmigiano reggiano cheese

Directions Step-By-Step

Preheat broiler. In medium pan of boiling salted water, cook macaroni until al dente; drain well. Meanwhile, in another medium pan, melt butter over low heat. Whisk in flour until a pate form.s Gradually whisk in milk, until smooth. Bring sauce to a boil over moderately high heat, whisking, until thickened. Off the heat, stir in mixed shredded cheeses, until melted. Season with salt and pepper. Add the macaroni to the hot cheese sauce and stir to coat; transfer to a 13 x 9 inch glass or ceramic baking dish and sprinkle on the Parmigiano Reggiano. Broil 4 inches from heat for 4 minutes, until richly browned. Let rest for 5 minutes before serving. The cheese sauce can be refrigerated for up to 2 days. Reheat thoroughly before adding the macaroni. Serves 4 to 6
Food and Wine

About this Recipe

Course/Dish: Pasta