Just in case you haven’t heard, Brian Boitano has a new cooking show and it is pretty awesome. He’s made some delicious-looking meals and inspired me to give homemade mac and cheese another try. I’ve tried in the past and it turns out that I wasn’t using enough milk–instead of being creamy and delicious it came out stringy and yuck. Brian Boitano helped me correct my mistakes and this is one of the most delicious meals ever! Talk about comfort food–perfect for a foggy spring weekend.
You could use any type of medium hard cheese here (cheddar is an obvious choice, fontina, asiago, etc) but I absolutely love smoked cheese. The smoked gruyere is just insanely delicious–I had to make this meal right after I got home from the grocery store or I would eat the entire package of cheese just on its own.
- 1 cup shredded smoked gruyere
- 1 cup shredded gouda
- 1/2 cup shredded jack cheese
- 1/2 cup shredded romano
- 2 tablespoons flour
- 2 tablespoons butter
- 1 3/4 cup milk
- A few tablespoons of parsley, diced super fine
- 1 lb bite-size pasta (I used penne)
Using the flour and butter, make a roux and let cook on medium heat for about 5 minutes. Slowly stir in the milk and bring to a low boil. As soon as it boils, immediately turn off the heat and stir in the cheese slowly and in batches, starting with the romano first (because it’s the hardest cheese of the four).
Taste the sauce and adjust for salt–don’t add it at first because some of these cheeses are extremely salty. Add in the parsley. Cook the pasta in heavily salted boiling water, drain, and stir into the sauce. Serve immediately (goes great with broccoli too!)–YUM.