There is nothing like the warm melted cheese & pasta. It truly is a comfort food at best. The last time I made Mac & Cheese it didn’t turn out quite right. There were a lot of factors going against me: I was cooking a full turkey dinner with no help and was way behind, I used a crock pot, and I didn’t have a recipe…It was not a hit at all. So about a year later I decided to try it again, this time using a combination of white cheeses and ditching the crock pot.
Delicious Rating: Cooking was easy enough for anybody to follow, no complicated steps at all in this easy recipe. Eating was okay. I say this because maybe I like the traditional Mac & Cheese…even loving the Kraft box now & then! The combo of Gruyere, Brie, and white cheddar seemed to rich. Also the addition of thyme was very strong for my liking. If I made it again I would omit the thyme and replace the White Cheddar with a regular sharp orange cheddar cheese. Overall, I doubt I would try this recipe again. I got all excited about eating warm Mac & Cheese on the couch for nothing! Try it for yourself and let me know what you think.
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I used a large macaroni noodle but smaller ones work just fine, depends on your preference.
When making your roux don’t let it sit for minutes without whisking. ‘Constantly Whisking’ is the key to making a successful roux.
Hello beautiful cheese sauce!
You will want to just eat the mac and cheese before baking it. I love the creaminess on the pasta, I never can stop eating it until I realize there is cheese all over my face and shirt!