MY BEST MAC AND CHEESE WITH FIVE CHEESES

It’s not enough to just throw a bunch of cheeses together for a good Mac and Cheese. There are 5 really good cheeses in this recipe. And no flour! Just macaroni, cream, butter, and cheese…plus some dry mustard and white pepper.

I have left off any crumbly topping just to keep it more refined. Of course, a few bread crumbs at the end is up to you.

Honestly, this is the best Mac and Cheese I have ever made. It’s painfully simple and basic. Try to use high quality cheeses and shred them yourself, the pre-shredded bagged stuff has potato starch and other things to keep it from clumping together in the bag.

Ingredients:

• 5 ounces of small pasta (I used medium shells here)

• 1 1/2 cups cream

• 3 tbsp unsalted butter

• 1/2 cup Vermont or Irish white cheddar, shredded

• 1/4 cup Gruyere, shredded

• 1/4 cup smoked Gouda, shredded

• 1/4 cup Velveeta, cubed

• 1/4 cup Regianno Parmigiano, grated

• 1/4 tsp dry mustard

• 1/4 tsp white pepper

Directions:

• Cook pasta according to package directions. Drain, do not rinse. Return to pan, stir in 1 tbsp butter, cover and keep warm.

• Shred and grated the cheeses and place in a bowl. Reserve 3 tbsp for topping

• Place a medium saucepan over medium low heat and add the butter. Add the cream. When the cream gets hot, add all the cheese and bring to a low simmer, stirring so the cheese doesn’t on the bottom of the pan. Add the dry mustard and white pepper and allow to combine.

• Butter a medium baking dish.

• Preheat oven to 375 degrees.

• Add the cheese sauce to the pasta in the saucepan and fold in completely.

• Top with the reserved cheese mix and place in the oven for 4-5 minutes to melt the cheese.

• Garnish with chopped chives.