If you are looking for a recipe for creamy, gooey mac and cheese look no further. You've come to the right place. This four-cheese mac and cheese recipe has everything you could want from mac and cheese and more.
Course Main Course, Side Dish
Cuisine Canadian
Keyword mac and cheese, pasta
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour
Servings 12servings
Author Chef Ben Kelly
Ingredients
340gdried gluten-free macaroni pastaor non-gluten free pasta
Put a large pot of water on the stove and bring to a boil. Cook the pasta for one minute less than the package suggests.
Cheese Sauce
Put a medium pot on the stove on medium heat. Add the butter. Once the butter starts to melt, add in the flour. Stir to full combine the two. Cook, stirring for 2 minutes.
Whisk the milk into the flour and butter. Turn the heat down to medium-low.
Add the onion powder and garlic powder and cook, whisking for about ten minutes or until the sauce is thick enough to coat a spoon and no longer tastes like raw flour
Start whisking in the cheese little bits at a time until all the cheese has been incorporated.
Season the sauce with salt and pepper as needed. Add a few drops of lemon juice to brighten the flavour.
Breadcrumb Topping
In a medium mixing bowl combine the breadcrumbs with the cheddar cheese, mozzarella, parmesan, onion powder, garlic powder, salt and pepper. Mix well.
Mac and Cheese
Add the cooked and drained pasta to the sauce and stir to fully combine the two.
Pour the pasta into a 9x13 casserole dish.
Cover the mac and cheese with the breadcrumb mixture and bake at 425°f for 15 to 20 minutes or until the topping has browned.
Remove the mac and cheese from the oven, let it sit for 10 minutes, then serve.