Four Cheese Macaroni and Cheese

Great Comfort Food

Four Cheese, Macaroni and Cheese

Original or Healthier Version

10-12 Oz. of hollow pasta, elbow or penna

One cup of fresh bread crumbs

6 tbsp. unsalted butter

4 sprigs of thyme

1/4 tsp of paprika

2 shallots, minced

2 bay leafs

1/4 cup of flour

1/2 tsp of white pepper

3 & a 1/2 cups of milk

10 oz of yellow sharp-cheddar

8 oz of Gruyere or Comte

6 oz of Velveeta cut into 1/2 inch cubes

2 oz of smoked Gouda or Blue Cheese

Cook pasta in 4 qt’s. of salted water until al-dente.

Drain, wash with cold water and hold.

In a saute pan melt 1/2 the butter and add breadcrumbs, stir to combine and set aside on a plate.

Melt remaining butter in same saute pan and add, shallots, thyme and bay leaf, stir until shallots are soft. (4-5 minutes)

Add flour, paprika and white pepper. Stir over low heat for 2 minutes.

Remove Thyme and Bay leaf, then add milk and whisk until mixture thickens.

Add all the cheddar, velveeta, Gouda and HALF the Gruyere. (Stir to smooth)

Fold in the pasta and transfer to a baking dish.

Transfer mixture to a baking dish, 8X10 and and sprinkle the remaining Gruyere and bread crumbs over the top. (First bread crumbs then Gruyere)

Place on a baking sheet in a 375 oven for approximately 30 minutes. Mixture should be bubbly and golden brown.

Remove and let sit for 5 minutes before serving.

I prefer to serve with a light salad mixed with sliced pear and a Pinot Noir.

For a low fat version, substitute olive oil for the butter, use low fat milk and reduced fat cheeses.

Their are many low fat milks available that appear like regular in color at texture.

Additional items that can be added to above recipe.

1/4 cup of toasted pine nuts.

1/2 cup of blanched peas, diced cooked ham or cooked mushrooms.