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Ingredients
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Pasta
Four Cheese Bechamel
Method
Cooking Pasta
- 1
Boil Water
In a large pot, bring 4 quarts of water to a boil. Add a pinch of salt.
- 2
Cook Pasta
Add 2 cups of elbow macaroni to the boiling water. Cook according to package instructions until al dente, about 7-8 minutes.
- 3
Drain Pasta
Once cooked, drain the pasta in a colander and set aside.
Making Four Cheese Bechamel
- 4
Melt Butter
In a saucepan over medium heat, melt 4 tablespoons of unsalted butter.
- 5
Add Flour
Once the butter is melted, whisk in 1 cup of all-purpose flour. Continue whisking for about 1-2 minutes to form a roux.
- 6
Add Milk
Gradually pour in 4 cups of whole milk, whisking constantly to prevent lumps. Continue to cook for about 5 minutes until the mixture thickens.
- 7
Incorporate Cream Cheese
Add 1 cup of cream cheese to the thickened milk mixture and stir until melted and smooth.
- 8
Add Cheeses
Stir in 1 cup of shredded sharp cheddar cheese, 1 cup of shredded mozzarella cheese, 0.5 cups of grated Parmesan cheese, and 0.5 cups of crumbled Gorgonzola cheese. Mix until all cheeses are melted and combined.
- 9
Season the Sauce
Add 1 teaspoon of salt, 0.5 teaspoons of black pepper, 0.5 teaspoons of garlic powder, and 0.25 teaspoons of nutmeg. Stir well to incorporate the seasonings.
Combining Pasta and Sauce
- 10
Combine
Add the drained elbow macaroni to the cheese sauce and stir well until the pasta is fully coated with the sauce.
- 11
Serve
Transfer the mac and cheese to serving bowls. Optionally, garnish with extra grated cheese or herbs.