Four cheese Mac N’ Cheese - The Ultimate Bowl of Comfort

Fall is here - it is chilly at night and there is nothing we love more than comfort food that warms the body and the soul. This is great crowd pleaser and perfect for a Saturday night dinner party or a movie night in! This one is an old family recipe - passed on to me by my French Canadian grandmother.

Ingredients

1 lb of short pasta (elbow, ziti or penne)

12 ounces of sharp cheddar

8 ounces of monterey jack

8 ounces of mozzarella

4 ounces of parmesan reggiano cheese

5 ½ cups of milk

¼ cup of flour

8 tbsp of butter

½ cup of breadcrumbs

2 tbsp of cayenne

1 tsp of nutmeg

Instructions

1. In a shallow pan melt 2 tablespoons of butter and pour over the bread crumbs. Set aside.

2. Butter a 2 quart casserole dish and set aside.

3. Place the milk in a sauce pan and bring to a low simmer. Boil the water for the pasta.

4. Melt the remaining 6 tablespoons of butter and stir in the ¼ cup of flour. Cook until fully incorporated (around two minutes) Slowly add the hot milk and whisking constantly until the mixture thickens (to test coat the back of a spoon and run the finger down the middle - it is ready when the line remains) Add the spices and taste for salt. If needed add some salt.

5. While the milk is thickening, cook the pasta. Cook it for three to four minutes less than the directions Add 8 ounces of the cheddar, all the mozzarella, 6 ounces of the monterey jack and the parmesan cheese. Whisk until all the cheeses are melted.

6. Preheat the oven to 375 degrees.

7. Drain the pasta and place in the casserole dish. Pour the melted cheese mixture over the top and stir to fully coat all the pasta. Add the remaining two cheeses over the top and sprinkle the breadcrumbs on top and bake in the oven covered for 15 minutes and then an additional 15 minutes uncovered.