Nothing is more satisfying than homemade mac & cheese. Four cheeses – Havarti, Organic Cheddar, Butterkäse, and Grand Cru® — work together to make this the ultimate creamy stovetop mac & cheese.
By: Katie Workman, The Mom 100
By: Katie Workman, The Mom 100
Ingredients
- Kosher salt, to taste
- 1 pound (16 ounces) elbow macaroni
- 1 egg
- 3 cups whole milk
- 4 tablespoons (2 ounces) unsalted butter
- 2 tablespoons all-purpose flour
- 1/2 cup (2 ounces) shredded Roth Grand Cru® cheese
- 1/2 cup (2 ounces) shredded Roth Organic Sharp Cheddar cheese
- 1/2 cup (2 ounces) shredded Roth Butterkäse cheese
- 1/2 cup (2 ounces) shredded Roth Creamy Havarti cheese
- 1 tablespoon Dijon mustard
- Large pinch cayenne pepper
- Freshly ground black pepper
Method
- Bring large pot of water to boil, and salt generously. Allow water to return to boil. Add macaroni, and cook according to package directions. Drain.
- While pasta is cooking, beat egg and add to milk in a measuring cup.
- Melt butter over medium-high heat in the same pot used to cook pasta. Add flour, and stir frequently, 1 to 2 minutes, until mixture turns golden. Slowly add milk mixture, stirring or whisking constantly, and bring mixture just barely to a simmer. Immediately reduce heat to low and cook, continuing to stir frequently, until the mixture has thickened slightly, about 3 minutes.
- Add all four cheeses, one handful at a time, stirring after each addition until fully melted. Stir in mustard. Season with cayenne, and salt and pepper to taste.
- Add drained pasta to cheese sauce, and stir until well combined. Adjust seasonings. Transfer to a serving bowl and serve immediately.