Go Back

4 Cheese Mac and Cheese with Garlic Parmesan Topping

Prep Time 10 minutes
Cook Time 15 minutes
Oven Baking 15 minutes
Total Time 40 minutes

Ingredients

  • 500 grams pasta
  • 113 grams butter 1/2 cup
  • 64 grams flour 1/2 cup
  • 4 cups cold milk
  • 2 cloves garlic
  • 4 tbsp parsley
  • 1.5 cup loaf bread cubed We used baguette
  • 170 grams block of mozzarella cubed (2cmx2cm)
  • 270 grams white cheddar (freshly grate) 170 grams for the bechamel cheese sauce. 100 grams for the top and middle of the casserole.
  • 170 grams gruyere (freshly grate)
  • 170 grams raclette (freshly grate) this is a bit difficult to grate make sure it's straight out of the fridge
  • 1/3 cup grated parmesan
  • salt 1/4 tsp - 1/2tsp according to taste
  • 1/4 tsp pepper
  • cayenne (optional)
  • 2 tbsp whole grain mustard

Instructions

  • Preheat oven to 175°C

Boil the pasta

  • Bring a large pot of liberally salted water to a boil. Drop-in your pasta and cook according to the package instructions. Ours was 6 minutes.

Garlic Parmesan Bread Crumbs

  • Place the garlic + parsley + parmesan in a food processor pulse until they're minced. Add in 1.5 cups of fresh cubed bread and pulse again until the breadcrumbs form. Set Aside.

The Béchamel Cheese Sauce

  • Place your grated Raclette + White Cheddar + Gruyere into a large heatproof bowl. (Reserve the extra 100 grams of white cheddar for later)
  • Melt 1/2 a cup butter in a medium saucepan over medium heat. Cook this for 2-3 minutes until it stops bubbling and splattering.
  • Add in 1/2 a cup of flour and keep whisking, incorporating the butter into the flour, it will reach a paste-like consistency. Cook for 2-3 minutes to get rid of the raw flour smell.
  • Slowly add ½ cup milk while whisking together until it reaches a smooth paste then add another ½ cup, whisk until smooth. Continue to do this until all the milk has been used.
  • Once all your liquid is incorporated, bring up the heat to medium-high and continue to whisk making sure u scrape the bottom of the pan until your mixture comes to a simmer and begins to thicken. The consistency should be just thicker than heavy cream.
  • Remove from the heat and immediately pour over our 3 cheese mixture. Whisk vigorously until the mixture is smooth. Add in salt + pepper + whole grain mustard + cayenne(optional).
  • Mix in your cooked pasta.

Baking

  • In a casserole dish place half the pasta mixture. Top with all of the cubed mozzarella and 50 grams of grated cheddar cheese. Then top with the other half of the pasta mixture. Add another 50 grams of grated cheddar cheese on top. Then top with the garlic parmesan bread crumbs.
  • Place in preheated oven for 15-20 minutes or until the bread crumbs have browned and the mac and cheese is bubbling.
Course: Main Course
Cuisine: American
Keyword: mac and cheese