Tuesday, May 24, 2011

Four Cheese Mac and Cheese

Mac and cheese is one of my favorite comfort foods. I love trying and experimenting with different recipes. This recipe is the result of wanting to use all the leftover hunks of cheese hanging out in my fridge.

Four Cheese Mac and Cheese
original recipe by Eating Deliciously

1 pound campanelle pasta
3 tablespoons unsalted butter
2 cloves garlic, minced
2 cups skim milk
1 ½ teaspoons Dijon mustard
3 tablespoons all-purpose flour
4 ounces extra-sharp cheddar cheese, shredded
4 ounces Emmentaler cheese, shredded
2 ounces whole-milk mozzarella cheese, shredded
2 ounces parmesan cheese, grated

Preheat the oven to 375ºF. Bring a large pot of water to a boil and salt it. Add the campanelle and cook until it is 1 to 2 minutes shy of al dente. Drain well.

Melt the butter in a sauce pan over medium heat. Add the garlic and cook about 1 minute until fragrant. Stir in the flour and cook for 1 minute. Slowly whisk in the milk and Dijon mustard. Continue to cook about 5 minutes or until the mixture has thickened. Remove from heat and add in the cheddar and Emmentaler cheeses. Add the drained campanelle and mix well.

Transfer the mixture to a 13” x 9” baking dish and sprinkle with mozzarella and parmesan cheeses. Bake about 20 minutes or until the cheese begins to brown.