FIVE CHEESE AND SHALLOT MACARONI AND CHEESE

THE BEST MAC AND CHEESE has all of the cheeses in it.

Macaroni and cheese is a fan favorite for kids and adults alike. This is the one the whole family loves—I know because we all love it! It’s cheesy, it’s rich, it’s got body, the cheeses coat the pasta shells perfectly, and the shallots give it an air of sophistication without being pungent. It’s the perfect simple mac and cheese for any and every occasion.

More Cheesy Pasta Dishes

Broccoli Macaroni And Cheese

Butternut Squash And Sweet Potato Macaroni And Cheese

Spinach And Cheese Cavatappi.

Pappardelle With Lemon Havarti Cream Sauce

Mushroom And Burrata Bucatini.

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FIVE CHEESE AND SHALLOT MACARONI AND CHEESE

Yield: 4-6

Author: Michelle Williams

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Ingredients

• Pasta Shells (4 cups. I used Pasta Rummo)
• Unsalted Butter (1 tablespoon)
• Shallot (1, finely diced)
• All-Purpose Flour (1 teaspoon)
• Whole Milk (2 cups)
• Salt (1/4 teaspoon)
• Pepper (1/4 teaspoon)
• 60-Day Aged Gruyere (1/2 cup, grated)
• Yellow Cheddar (1/2 cup, grated)
• Sharp White Cheddar (1/2 cup, grated)
• Mozzarella (1/2 cup, shredded)
• American Cheese (1/4 cup, shredded)

KITCHEN TOOLS

• Stock Pot and Lid
• Strainer
• Box Grater
• Rubber Spatula
• Wooden Spoon

Instructions

TO MAKE YOUR PASTA SHELLS

1. Fill your stock pot with water according to your pasta box's instructions. Season heavily with salt, cover, and bring to a rolling boil.
2. Uncovered, boil your pasta for the amount of time the box indicates for al dente.
3. Strain your pasta and then rinse your pasta with cold water to stop it from cooking any further.
4. Set aside.

TO MAKE YOUR FIVE CHEESE SAUCE

1. Use your same stock pot. Over medium-high heat, melt your butter.
2. Add shallots. Use your rubber spatula to move them around until they have softened and sweat—about 3 minutes.
3. Using your rubber spatula, mix in your flour until it's fully integrated.
4. Pour in your milk while mixing with your wooden spoon. Bring to a simmer.
5. Add your cheeses. Mix them until you have a smooth cheese sauce (the shallots will still appear bumpy).
6. Season to taste with salt and pepper as you see fit.
7. Mix in your pasta shells until they are fully and evenly coated in your cheese sauce.
8. Serve. Eat. Enjoy!

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