Mac And Four Cheeses
Description
This mac and cheese is a great recipe to make and can be made with any of your favorite cheeses. Serve is as a meal or as a side dish. It makes a lot, so if you aren't crazy about left over mac and cheese or aren't feeding a large group, cut the recipe in
Ingredients
1 lb. macaroni pasta
salt
1 c. heavy cream
2 T. butter
1 clove garlic, peeled
1/2 c. grated Fontina cheese
1/2 c. grated white Cheddar cheese
1/2 c. grated Parmesan cheese
1/2 c. grated Romano cheese
freshly ground black pepper
minced fresh parsley, as needed
Directions
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Cook pasta al dente according to package directions in lightly salted boiling water, Don't overcook.
Put heavy cream, butter and garlic clove into a Dutch oven; heat on the stovetop over low heat. When the cream is hot, add Fontina, Parmesan, Romano and Cheddar cheeses.
Drain pasta, reserving some of the cooking water; add to the Dutch oven; stir gently to combine, adding hot reserved water as needed for consistency. Don't over mix. If there are a few little clumps of cheese here and there, it's okay. Taste; add about 1/2 t. salt, if needed and some pepper. Add minced parsley; stir.
Serve immediately.
8 servings.
Tip: If making in advance, spoon the mixture into a large, buttered oven-proof dish. Sprinkle on some extra grated Fontina cheese. Bake at 350 degrees until bubbly and golden on top, 20 - 25 minutes. Garnish with parsley. Serve.