Made right on the stove, this mac and cheese is a one pot delight that’s creamy, gooey, and oh so delicious. This is a three cheese blend I made combining colby, sharp cheddar, and pepper jack cheeses.
Yield: 6 servings
1/2 cup of colby cheese
1/2 cup sharp cheddar cheese
1/2 cup pepper jack cheese
16 oz. elbow macaroni
2 cups of milk
1 cup of half and half, or heavy cream
4 tbsp. unsalted sweet cream butter
4 tbsp. flour
1/2 tsp. ground nutmeg
pepper to taste
Grate all the cheese into a bowl.
Fill a large pot with water and heat up to boiling. Add about 2 tbsp. of olive oil and add the pasta. Stir and turn the temperature down to medium high. Cook for 10 minutes, or until al dente. Drain the pasta, and place in a large bowl, then toss with some olive oil.
In the same large pot, cook on medium heat. Add the butter and stir until melted. Then add the flour and stir constantly until the flour is absorbed in the butter and it becomes a nice light golden color. Then add the milk and the half and half or heavy cream and stir and continue to cook for 10 minutes.It will start to thicken. Add the nutmeg, and pepper to taste, and mix well.
Slowly add the cheese one handful at a time,stirring constantly so the cheese melts into the mixture. Continue to add the cheese until all the cheese has been added and melted in.
Add the cooked pasta back into the pot, folding it in gently until its well combined and serve.