Serves 4-6 people
Estimated Cooking Time: 30-40 minutes
Ingredients:
- 1 lb of your favorite pasta (can sub GF pasta)
- 1/4 cup flour (can use 1-to-1 flour or cassava flour if GF)
- 1/4 cup of butter (half a stick)
- 1.25 cups of milk
- 1/4 tsp kosher salt
- 1/4 tsp ground pepper
- 1/4 tsp nutmeg
- 1/4 tsp ground mustard
- 3 oz (about 1/2 cup) shredded gruyere cheese
- 3 oz (about 1/2 cup) shredded swiss cheese
- 1 cup shredded cheddar cheese
- 1/2 cup shredded parmesan cheese
- 1 cup reserved pasta water
- 1/2-1 cup chopped fresh basil (optional)
Instructions:
- Cook the pasta according to instruction until it is al-dente, or just a little undercooked
- Before draining, reserve a cup of pasta water
- While the pasta is cooking, melt the butter in a large pan or pot
- Add the flour, salt, pepper, nutmeg, and ground mustard, and mix until it is a paste-like consistency
- Whisk in the milk and let simmer for about 5 minutes
- Add the shredded cheeses and stir to combine
- Add the pasta water, a little at a time, until you reach your desired consistency
- Toss your al-dente pasta in the cheese mixture and stir to combine
- Add the chopped basil, if using, and enjoy!
*Note: For reheating purposes, you can put leftovers in a baking pan, sprinkle some breadcrumbs on top, and about 1/2-1 cup of milk and bake for about 25-30 minutes
Oh my goodness, probably one of my favorite recipes and favorite foods ever! I’ve made it a handful of times now, adding pulled pork, short rib, lobster, and just by itself, and it has been a hit each time! It’s creamy, cheesy, and so much better than boxed mac ‘n cheese (even though there is 100% a time and place for that too)!
I grew up *slightly* spoiled in that my mom would make her own mac ‘n cheese every time, and it still is one of my favorite food memories from my childhood. This isn’t her recipe, but I’m pretty proud of it. My husband, Alex, always love when I suggest making this (almost as much as when I suggest we get pizza, which is by far his favorite food group). It’s easy to make and freeze for a later date, as well as easy to enjoy fresh off the stove.
Also a little tip: You can get
a bag of shredded gruyere and swiss from Trader Joe’s. It melts really well, and I have no shame in saying that I use that as oppose to freshly shredded blocks. I LOVE freshly shredded cheese (and do think it makes a difference), but the bagged stuff is SO convenient.
Add your favorite toppings, or enjoy it by itself, and you won’t be disappointed 🙂
If you give it a try, let me know your thoughts! Hope you love it!
cook•int 