Is there a more popular family dish than macaroni and cheese? If so, I have yet to find it. Nothing is more delicious or satisfying than making your own, and it’s really, truly, and surprisingly easy.
In this version four amazing cheeses – Havarti, cheddar, Butterkase, and Grand Cru — work together to make this the ultimate, decadent, creamy stovetop mac and cheese. If you are loving one of the cheeses in particular, feel free to adjust the measurements.
But first, a bit of background about each of these cheeses, and what role they play in our creamy bowl of happiness. Havarti is mild with a bit of sweetness and melts beautifully, and cheddar, aged for at least 6 months, lends that classic tanginess to the mix. The Butterkase is an old-world cheese which really lives up to its name, with a buttery flavor and a smooth meltability to match.
The whole thing is anchored with Grand Cru, which is an amazing alpine-style cheese with light floral notes, and mellow but nutty undertones. There are three versions of this cheese to try: original, reserve and Surchoix, which range in age and depth of flavor, having been aged for progressively longer periods of time. (A nice way to experience the difference is to line them up on a cheese board and sample your way through with a glass of cider or Riesling wine).
I’m delighted to be working with Roth cheeses, and you will see a number of seriously cheesy and seriously appetizing sponsored posts in the coming months. Let’s just say my family has not been sad about this new partnership, as I dedicate myself to the demanding task of tasting a few versions mac and cheese (and stuffed shells, and lasagna and hot cheesy artichoke dip), honing them into their final forms of cheesy deliciousness.
More Cheesy Pasta Recipes:
- Lemony Rotini with Goat Cheese Sauce and Spring Vegetables
- One-Skillet Beefy Enchilada Casserole
- Chicken Parmesan Baked Ziti
- Spinach Goat Cheese Baked Pasta with Sunflower Seeds
Stovetop Macaroni and Four Cheeses
- Bring a large pot of water to a boil, and salt it generously. Allow the water to return to a boil and cook the macaroni according to package directions. Drain the pasta.
- While the pasta is cooking beat the egg and combine it with the milk in a measuring cup.
- Melt the butter in the same pot you used to cook the pasta over medium-high heat. Add the flour and stir frequently for 1 to 2 minutes until the mixture turns golden. Slowly pour in the milk mixture, stirring or whisking constantly. Turn the heat to medium-high, and stirring often, bring the milk to just barely to a simmer. Immediately reduce the heat to low and cook, continuing to stir frequently, until the mixture has thickened slightly, about 3 minutes. Add the Grand Cru, cheddar, Butterkase, and Havarti in any order, but just one handful at a time, stirring after each addition until it is melted. Stir in the mustard and season with the cayenne and salt and pepper as you wish. Add the drained pasta to the cheese sauce and stir until well combined. Adjust the seasonings, and turn into a serving bowl.
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