This four cheese mac and cheese is an all-time family favorite! It's a classic, creamy stove-top recipe made with only real ingredients, and no baking is required. It's easy to make, and it's ready in just 30 minutes!
Ingredients
3cupselbow macaroni, gluten-free if needed
½cupbutter
1mediumonion, finely minced
½cupall-purpose flour, gluten-free if needed
1teaspoonsea salt
4cupswhole milk
1 ½cupsaged white cheddar cheese, grated
1cupgruyere, grated
½cupfontina, diced
½cupgrated parmesan cheese, grated
1teaspoondijon mustard
Black pepper, to taste
Instructions
Cook the macaroni in a large pot of salted water according to package directions.
3 cups elbow macaroni
Melt the butter in a medium-sized pot over medium-high heat. Add the onion and sauté for 2-3 minutes, or until the onion starts to soften but not brown. Add the flour to the pot and stir it continuously for 2-3 minutes, or until it is light brown. Pour the milk into the pot while whisking constantly. It will thicken up a lot at first but then thin as you pour in more milk. Bring the pot to a boil for 2 minutes, or until it has thickened.
½ cup butter, 1 medium onion, ½ cup all-purpose flour, 4 cups whole milk
Lower the heat to medium-low and add the 4 kinds of cheese to the pot in a few additions. Stir the pot until the cheeses have melted then add the dijon mustard, sea salt, and black pepper. Taste the cheese sauce and add more sea salt and pepper if you'd like.
1 ½ cups aged white cheddar cheese, 1 cup gruyere, ½ cup fontina, ½ cup grated parmesan cheese, 1 teaspoon dijon mustard, Black pepper, 1 teaspoon sea salt
Stir the macaroni into the cheese sauce. Serve with pepper on top and a little grated white cheddar on top.