Macaroni with four cheeses

Macaroni cheese (Mac and cheese), simple yet tasty - especially when made with four cheeses, though there is nothing to stop you replacing these just one cheese.

Macaroni with four cheeses

Servings:	Serves 4
Calories per serving:	728
Ready in:	30 minutes
Prep. time:	10 minutes
Cook time:	20 minutes
Difficulty:
Recipe author:	Chef
First published:	20th December 2012

Best recipe review Macaroni is good with one cheese 5/5 It's supercalifragilisticexpialidocious with four cheeses Susie

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 250 g (9 oz) dried macaroni
• 40 g (1½ oz) butter
• 40 g (1½ oz) plain flour
• 600 ml /(1pint) milk
• 110 g (4 oz) grated Gruyère cheese
• 110 g (4 oz) grated Emmental cheese
• 1 teaspoon of chili flakes (optional)
• 50 g (2oz) grated Cheddar cheese
• 50 g (2oz) grated Parmesan cheese
• Freshly ground black pepper

Method

1. Cook the macaroni in a large saucepan of boiling salted water for 8-10 minutes; drain well and set to one side.
2. Melt the butter over a medium heat in a pan slightly and add the flour, stir to form a roux, cooking for a few minutes.
3. Whisk in the milk, a little at a time. Cook for 10-15 minutes until you have a thick, smooth sauce.
4. Meanwhile, preheat the grill.
5. Remove the sauce from the heat and add the Gruyère and Emmental and stir well until the cheese has melted and combined into the sauce.
6. Season with black pepper.
7. Sprinkle the chili flakes into the cheese sauce, if using, and mix well.
8. Tip the macaroni into the sauce and mix well. Pour the mixture into a deep ovenproof dish.
9. Sprinkle the Parmesan and Cheddar over the top and place under the grill until the cheese has melted and some of the macaroni has crisped up a little.

Serving suggestions

Serve immediately.

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