I gotta say folks, this is THE BEST mac and cheese recipe I’ve ever had. I’m serious. The cheese sauce is thick and creamy, not gritty, and contains the delicious flavors of parmesan and cheddar with the melty goodness of mozzarella and gouda. Best of all, I can make it with vegetable rennet cheese as well, to make it ovo-lacto friendly!
- 16 oz penne pasta (I use a whole grain type)
- 1/2 cup shredded or cubed gouda
- 1/2 cup shredded or cubed mozzerella
- 1/2 cup shredded or cubed cheddar
- 1/2 cup shredded or cubed parmesan
- 1 cup whole fat milk
- 2 tbsp raw milk butter
Preheat oven to 160 C (320 F). Boil your noodles in two liters of water until al dente, about 10-11 minutes. Drain in a colander and rinse with cold water. In a medium pot over medium heat warm your milk and butter, then whisk in your cheeses until they melt completely and for a thick sauce, about 20 minutes. Pour pasta into a casserole dish and pour the sauce over the noodles. Top with cheese, breadcrumbs, or herbs and toast in the oven for 15 minutes.
This is SUCH a good mac and cheese variant I never have any left after making it! We eat so much of it, and it works if you add bacon or meat to it to make it even more hardy and filling. Keep it vegetarian or carnivore it up, this is a staple recipe of my kitchen.
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