Four Cheese Creamy Mac and Cheese

Born and raised in New Orleans, Louisiana (known for some of the best food in the world) I have a mixture of personal recipes as well as some favorites I've found along the way.

love the different flavors added by the four different cheeses in this four-cheese macaroni. They all bring their own little taste of magic to the table resulting in a creamy mac dish your entire family will adore.
It makes the perfect side dish, but if you dress it up with some grilled chicken or lobster you have a main dish meal with great flavor and plenty of staying power.
For the topping, you’ll love the twist of cheddar and parmesan cheese crackers instead of the panko bread crumbs you’re probably used to seeing.

Servings: 6

Water (for boiling pasta)

Kosher salt (for cooking the pasta)

3 tbs unsalted butter

¼ cup grated yellow onion

1 tsp salt

3 tbs all-purpose flour

1 tbs mustard powder

1 tsp sweet paprika

3 cups whole milk, microwave one minute

6 oz yellow sharp cheddar cheese, shredded

4 oz white sharp cheddar cheese, shredded

4 oz apple smoked cheddar cheese, shredded

4 oz apple smoked provolone cheese, shredded

1 lb elbow macaroni (or your favorite noodle)

Freshly ground black pepper

2 cups duo cheddar/parmesan cheese crackers

2 tbs butter, melted

Preheat the oven to 350ºF. Bring a large pot of water to a boil and salt it generously.

Meanwhile, in a large saucepan, melt butter over medium heat. Add the onion, sprinkle in the salt, and sauté until translucent. Sprinkle the flour, mustard and paprika over the onions, and whisk for 5 minutes making sure the flour is cooked. Gradually whisk in the milk, Simmer, whisking occasionally, for 10 minutes.

Gradually add the cheese to the milk mixture. Taste and adjust seasoning, if necessary, with salt and pepper.

Add the macaroni to the boiling water and cook until just al dente, about 2 to 3 MINUTES. Drain well, rinse with cool water and then immediately transfer to the cheese sauce. Stir until well mixed, then pour into a casserole dish. Spread the mixture in an even layer.

Place the cheese crackers in a food processor and pulse for 10 seconds. Stop and add the melted butter and pulse again for 10 more seconds. (You are looking for a coarse breadcrumb consistency.)

Bake in a baking dish until bubbling and the top is browned, about 30 minutes. Remove from the oven and let rest for 5 minutes. Serve hot.

Servings: 6

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