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Five-Cheese, Fifteen-Minute Stovetop Mac 'n' Cheese

Source of Recipe

From "Back Around the Table" by David Venable


Recipe Introduction

"Anyone who knows me knows that I love macaroni and cheese. It is, hands down, my favorite dish in the world. But, I have to admit, mac 'n' cheese takes time to make and bake, so I decided to create a streamlined, stovetop version that doesn't skimp on flavor or creaminess. The best part—besides its scrumptious goodness—is that it takes just fifteen minutes. I use five cheeses—smoky Gouda, nutty Gruyère, fruity Asiago, and two sharp Cheddars. Gemelli, which means 'twins' in Italian, are a short double-twisted pasta shape that holds on to the sauce. If you love melted cheese, sprinkle some additional Cheddar on top and place the pot under a preheated broiler for 3 to 4 minutes. Of course, I would always recommend adding some divine swine—like cooked, crumbled bacon on top!"

List of Ingredients

â—¦ 3 tablespoons unsalted butter
â—¦ 2 tablespoons all-purpose flour
â—¦ 1 teaspoon dry mustard
â—¦ 2 cups heavy cream, warmed
â—¦ 1 cup (4 ounces) shredded smoked Gouda
â—¦ ½ cup (2 ounces) shredded Gruyère
â—¦ ¼ cup (1 ounce) shredded Asiago
â—¦ 1 cup (4 ounces) shredded yellow extra-sharp Cheddar
â—¦ 2 cups (8 ounces) shredded white sharp Cheddar
â—¦ 1 pound gemelli or other pasta twists, cooked
â—¦ ½ cup sour cream
â—¦ 1 teaspoon kosher salt
â—¦ ½ teaspoon white pepper


Recipe

Melt the butter in a Dutch oven over medium heat.
Add the flour and mustard and stir with a wooden spoon or whisk until a thick paste forms, 2 to 3 minutes.

Stir in the cream and bring the mixture to a simmer, stirring until the sauce becomes thick. Add the Gouda, Gruyère, Asiago, yellow Cheddar, and white Cheddar, stirring the cheeses until melted and the sauce is smooth.

Add the cooked pasta and stir well to combine.
Stir in the sour cream, salt, and white pepper and cook until the ingredients are combined and hot, 2 to 3 minutes. Serve immediately.

Makes 6 to 8 servings