Sarasota's 4 Cheese Baked Mac & Cheese

Name: Sarasota's 4 Cheese Baked Mac & Cheese
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8-12 Side Servings, 8-12 serving(s)
Ingredients: 1 lb cavatappi pasta (you can also use a small ridged elbow macaroni or a mini penne); 3 tablespoons butter; 3 tablespoons flour; 2 cups heavy cream; 3 cups half-and-half (you could also use milk); 6 ounces Fontina cheese, grated (about 1 1/2 cups); 6 ounces sharp cheddar cheese, grated (about 1 1/2 cups); 4 ounces gruyere, grated (about 1 cup); 4 ounces parmesan cheese, grated (about 1 cup, 1/2 for the sauce, 1/2 cup for the topping); 1 large shallot, grated; 1 teaspoon Dijon mustard; 1/4 teaspoon Worcestershire sauce; 1/4 teaspoon cayenne pepper (you can use a bit more if you like); salt; pepper; 2/3 cup Ritz cracker (fine chopped); 1 tablespoon butter; 1/2 teaspoon paprika; 1/2 cup parmesan cheese, from above

Submitted by SarasotaCook

"My favorite! I never make any other mac and cheese recipe. Now, I know a lot of people love Velveeta for their mac and cheese, which is fine, no offense Velveeta fans. But for me, I wanted something "a bit more upscale" with "a bit more flavor." This was my solution and I get requests for the recipe all the time. I do change it up now and then. I replace the gruyere with smoky gouda which is great along with some smoked cooked diced bacon. I have also added a little bleu cheese which was good. But, the overall recipe and amounts never change. Baked with a crunchy cracker crumb topping makes this perfect. Now you can cut this in half, but I always make a huge pan and then freeze some for me during the week or for another quick meal. It never lasts very long."

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Ready In:: 1hr
Ingredients:: 19
Yields:: 8-12 Side Servings
Serves:: 8-12

ingredients

1 lb cavatappi pasta (you can also use a small ridged elbow macaroni or a mini penne)
3 tablespoons butter
3 tablespoons flour
2 cups heavy cream
3 cups half-and-half (you could also use milk)
6 ounces Fontina cheese, grated (about 1 1/2 cups)
6 ounces sharp cheddar cheese, grated (about 1 1/2 cups)
4 ounces gruyere, grated (about 1 cup)
4 ounces parmesan cheese, grated (about 1 cup, 1/2 for the sauce, 1/2 cup for the topping)
1 large shallot, grated
1 teaspoon Dijon mustard
¹⁄₄ teaspoon Worcestershire sauce
¹⁄₄ teaspoon cayenne pepper (you can use a bit more if you like)
salt
pepper
Topping
²⁄₃ cup Ritz cracker (fine chopped)
1 tablespoon butter
¹⁄₂ teaspoon paprika
¹⁄₂ cup parmesan cheese, from above

directions

Cheese Sauce -- Also known as a bechemel sauce - a standard white sauce. It in medium size pot, add the butter and melt on medium heat. Stir in the flour and whisk in and cook just to combine and get rid of the flour taste. Just a minutes is all you need. Slowly whisk in the milk or half and half and the heavy cream. Continue to cook on medium until the sauce thickens. Add in the grated shallot, mustard, worcestershire, cayenne (to taste), and pepper. Hold off on the salt until you add all the cheeses. Mix well and then add in the cheese and just simmer on low, until everything is melted and creamy. Check for seasoning one last time.
Pasta -- As the cheese sauce is melting, cook your pasta according to directions. I don't let it get too soft, just a couple minutes shy because it will continue to cook in the oven.
Topping -- In a small baggie (ziplock bag), add your crackers, 1/2 cup parmesan and paprika and just "crunch up." You can use your hand, mallet, rolling pin, anything you have. Then I actually just add the butter right in the baggie (ziplock bag) and toss in the microwave for 10 seconds or less. The butter melts, no mess and just toss out the bag. You can also do this in a measuring cup or small bowl. Whichever works easiest for you.
Casserole -- Well your pasta should be done, so drain and return to the pot but off the heat. Add your creamy cheese sauce to the pasta and toss well.
Make sure to grease your casserole dish well, I like to use butter, but a non stick spray works just as well. Pour in the pasta and top with the bread crumbs.
Bake -- 350 degree oven for about 30 minutes uncovered until bubbly. Depending on your oven and pan it can take up to 40-45 minutes. I use a 13x9 pan, but just keep an eye on it. When the topping is golden brown and bubbly, it is done. Remember, everything is already cooked. ENJOY!
Serve with anything or nothing. I can make a dinner just out of mac and cheese and a small salad. Nothing better to me.

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RECIPE SUBMITTED BY

SarasotaCook

Sarasota, Florida

Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.

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