MACARONI WITH 4 CHEESES!
In this episode, chef Emeril does what he does best: comfort food kicked up yet another notch! Chef Emeril revisits a couple of classic comfort food dishes, Emeril-style!
Provided by Emeril Lagasse
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a heavy, medium saucepan melt 4 tablespoons of the butter over low heat. Add the flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the half and half little by little. Cook until thickened, about 4 to 5 minutes, stirring frequently. Remove from the heat, season with the salt, pepper, hot sauce and 4 ounces of the grated parmesan. Stir until cheese is melted and sauce is smooth. Cover and set aside.
- Preheat the oven to 350 degrees F.
- Fill a large pot with water and bring to a boil over high heat. Add salt to taste and, while stirring, add the macaroni. Return to a boil, reduce the heat to a low boil and cook for about 5 minutes, or until macaroni is very al dente (slightly undercooked). Drain in a colander and return the macaroni to the pot. Add 2 tablespoons of the butter and the garlic and stir to combine. Add the bechamel sauce and stir until well combined. Set aside.
- Using the remaining tablespoon of butter, grease a 3-quart baking dish or casserole and set aside.
- In a large bowl combine 4 ounces of the remaining parmesan cheese, cheddar, fontina and gruyere cheeses. Toss to combine.
- Place one-third of the macaroni in the bottom of the prepared baking dish. Top with one-third of the mixed cheeses. Top with another third of the macaroni and another third of the cheese mixture. Repeat with the remaining macaroni and cheese mixture. In a small bowl combine the bread crumbs, remaining 1/2 ounce of grated parmesan, and the Essence and toss to combine. Sprinkle this over the top of the macaroni and cheese.
- Bake for 40 to 45 minutes, or until the macaroni and cheese is bubbly and hot and the top is golden brown. Remove from the oven and allow to sit for 5 minutes before serving.
BEST FOUR-CHEESE MACARONI AND CHEESE
This is it! Our four-cheese macaroni and cheese recipe is here to make your cheese-filled dreams come true. The classic version of our best macaroni and cheese is absolutely irresistible, but you can also customize it with our four different flavor variations including butternut squash, truffle oil, and more.
Provided by Julie Miltenberger
Time 37m
Number Of Ingredients 15
Steps:
- Preheat broiler. Coat a 2 1/2- to 3-quart broiler-safe au gratin or baking dish with cooking spray; set aside.** Bring a large pot of lightly salted water to boiling. Add pasta and cook according to package directions. Drain and return to the warm pot.
- Meanwhile, in a large saucepan melt the 3 tablespoons butter over medium heat. Add onion; cook and stir for 3 minutes. Stir in flour, kosher salt, and pepper. Add milk all at once. Cook, whisking constantly, until thickened and bubbly. Cook and whisk for 2 minutes more. Remove from heat.
- Add Gouda cheese, cheddar cheese, Swiss cheese, and 1/4 cup of the Parmesan cheese, whisking until cheeses are melted and sauce is smooth. Add the cheese sauce to cooked pasta; stir to coat. Transfer mixture to prepared dish.
- In a small microwave-safe bowl melt the 1 teaspoon butter. Stir in panko and the remaining 1/4 cup Parmesan cheese. Sprinkle panko mixture over pasta mixture. Broil 5 to 6 inches from the heat about 2 minutes or until top is browned. If desired, garnish with parsley.
Nutrition Facts : Calories 739 kcal, Carbohydrate 72 g, Cholesterol 111 mg, Protein 36 g, SaturatedFat 20 g, Sodium 858 mg, Sugar 9 g, Fat 34 g, ServingSize about 9 1/2 cups, UnsaturatedFat 10 g
GOURMET FOUR CHEESE MACARONI AND CHEESE
When a recipe is SO good that it haunts your memory for over 40 years, you know it had to be good! As a young bride, I made this macaroni and cheese dish from a requested recipe from Bon Appetit magazine. Sadly, if I saved the recipe, it was lost along the years of moving. After the Internet, I searched, in vain, for this recipe for years, until I discovered 3/4's of it in a women's magazine. With the help of many Zaar members that helped me find the missing cheese that was needed, I now have the long lost recipe and the ability to make it again and again for an entire new generation of friends and family! This is NOT meant to be an everyday mac & cheese. It's great comfort food when you want to celebrate something special: a good grade, a birthday, or an "I love you!" kinda day. Don't skimp on the cheeses; they will be slightly costly. But, the end result is Oh So Good ! You will not be disappointed in the complex flavours of this simple dish, with a twist.
Provided by The_Swedish_Chef
Categories Cheese
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- PLEASE NOTE: This is a BAKED macaroni and cheese, therefore, it will NOT turn out with a lot of extra cheesy sauce asis absorbed into the pasta while baking. If you require an extra saucy mac & cheese, just reduce the amount of pasta you place into the dish or make more sauce so it is creamier. Thanks so much for making this dish; I hope you enjoy it! :).
- Heat oven to 350 degrees. Coat a 3 quart rectangular baking dish with non-stick spray. Bring a large pot of lightly salted water to boiling.
- Toss all the shredded cheeses together in a large bowl, set aside.
- Melt butter in a medium-sized saucepan over medium heat. Whisk in the flour until smooth and slightly bubbly.
- In a thin stream, whisk in the milk. Stir in the onion powder, salt, nutmeg, dried mustard and cayenne.
- Bring to a boil over medium high heat. Reduce heat and simmer 3 minutes. Remove from heat; whisk in 2 1/2 cups of the cheese mixture and stir until smooth. Cover to retain the heat.
- Once water boils, add pasta. Cook until your desired doneness, then drain. In the pasta container, stir together the cooked pasta and cheese sauce.
- Pour half of the mixture into the prepared dish. Sprinkle with a generous cup of the reserved cheese. Spoon remaining cheese-covered pasta into the dish and top with the remaining cheese.
- Add 1 cup of Japanese Panko Bread crumbs to the top of mixture.
- Bake at 350 degrees for 30 minutes or until the Panko crumbs are lightly browned and the cheese is bubbly. Cool slightly before serving.
MACARONI AND 4 CHEESES
Steps:
- Preheat the oven to 375 degrees F. Coat a 9 by 13-inch baking pan with cooking spray.
- Bring a large pot of water to a boil. Add the macaroni and cook until tender but firm, about 5 to 8 minutes. Drain and transfer to a large bowl.
- Meanwhile, place the frozen squash and milk into a large saucepan and cook over a low heat, stirring occasionally and breaking up the squash with a spoon until it is defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from heat and stir in the Cheddar, jack cheese, ricotta cheese, salt, mustard and cayenne pepper. Pour cheese mixture over the macaroni and stir to combine. Transfer the macaroni and cheese to the baking dish.
- Combine bread crumbs, Parmesan cheese and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake for 20 minutes, then broil for 3 minutes so the top is crisp and nicely browned.
THE VERY BEST MACARONI AND CHEESE
Make and share this The Very Best Macaroni and Cheese recipe from Food.com.
Provided by butterflyday
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F
- Butter a 13x9 inch pan.
- Cook macaroni until it is al dente, about 8-10 minutes.
- In a small bowl, combine milk and cream.
- In a pan on medium heat, melt only 1/2 pound butter.
- Cook onions and garlic until clear, about 6 minutes.
- Add flour and cook/stir for 3 minutes.
- Add cream mixture and mix until smooth.
- Boil, stirring occasionally, about 8-10 minutes.
- Stir in 4 cups of Cheddar cheese, American cheese, and 1 cup of Parmesan cheese.
- Stir until melted.
- It will be thick and creamy --
- Season with salt and pepper.
- Stir sauce in pasta.
- Pour in a 13x9 inch pan.
- Sprinkle with remaining Cheddar, Parmesan and bread crumbs.
- Bake uncovered, middle shelf for 20 minutes until bubbling and browned on top.
Nutrition Facts : Calories 1735.5, Fat 111.5, SaturatedFat 68.9, Cholesterol 343.3, Sodium 1770.5, Carbohydrate 120.1, Fiber 4.9, Sugar 4.1, Protein 63.7
SMOKY FOUR CHEESE MACARONI BAKE
This rich macaroni combines the savory flavors of Swiss, Monterey Jack, sharp Cheddar, and Parmesan cheeses along with sauteed garlic and onion to make a creamy sauce to die for. Add a little liquid smoke for a, well, smoky taste.
Provided by eshel
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h40m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, melt the butter in a large saucepan over medium heat. Stir in the onion, and cook for 3 minutes until it begins to soften. Add the garlic, and continue cooking until the onion has softened and turned translucent, about 2 minutes more. Slowly stir in the flour, and cook, stirring constantly for 5 minutes.
- Stir in the half-and-half and milk, and bring to a simmer. Reduce heat to medium-low and stir in mustard powder and liquid smoke; simmer for 10 minutes, stirring occasionally. Add 1 cup of Parmesan cheese, along with the cream cheese, Swiss, Monterey Jack, and Cheddar cheeses; stir until melted. Season to taste with salt and pepper, then stir in the drained macaroni noodles. Pour into the prepared baking dish. Sprinkle the remaining 1/2 cup of Parmesan cheese and breadcrumbs over the macaroni
- Bake in preheated oven until bubbly and brown, about 30 minutes. Remove from the oven and allow to stand 5 to 10 minutes before serving.
Nutrition Facts : Calories 638.2 calories, Carbohydrate 45.9 g, Cholesterol 111 mg, Fat 37.7 g, Fiber 2 g, Protein 28.7 g, SaturatedFat 23.1 g, Sodium 656.7 mg, Sugar 4.7 g
FOUR CHEESE MACARONI
This is a wonderful way to use up all those bits of cheese left over in the fridge. The idea comes from Weight Watchers and it lends itself to using cheese you have on hand. Of course, Weight Watchers recommends reduced-fat cheese and there were quite a few changes made by me. To ensure that the sauce is nice and creamy, make sure that one of the cheeses you use is a processed cheese. True comfort food!
Provided by PaulaG
Categories Pasta Shells
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the pasta in boiling, salted water as per package directions; drain and return to the pot.
- Stir in milk, Jack Cheese, American cheese, mozzarella cheese, pepper and ground mustard.
- Cook over low heat, stirring constantly, until cheese melts, about 5 minutes.
- Serve in individual dishes topped with 1 tablespoon of freshly grated Parmesan-Reggiano per serving.
Nutrition Facts : Calories 416.3, Fat 15.9, SaturatedFat 9.7, Cholesterol 47.4, Sodium 437, Carbohydrate 44.1, Fiber 1.7, Sugar 4.4, Protein 23.2
MACARONI AND CHEESE
Serve this classic, highlighted by goat cheese and scallions, as a main course or a side dish.
Provided by Martha Stewart
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees. Lightly butter a 2-quart casserole. Set aside. Cook macaroni in a large pot of boiling water according to package instructions. Drain, rinse with cool water to stop the cooking, and set aside.
- Warm milk in a medium saucepan over medium-low heat. Melt butter in a large heavy pot over medium heat. Gradually whisk in flour and cook for 2 minutes, or until mixture is thick and smooth. Whisking constantly, gradually add warm milk. Cook over medium-low heat 8 to 10 minutes, whisking occasionally. Remove white sauce from heat; add salt, pepper, and cayenne.
- In a bowl, combine 1/4 cup each yellow and white cheddar and 1/4 cup Parmesan; set aside. Set aside 1 tablespoon scallions. Add remaining 1 3/4 cups of both cheddars and 3/4 cup Parmesan to warm white sauce. Stir well. Stir in remaining scallions, then the cooked macaroni. Add goat cheese in 1-inch pieces; fold gently to combine.
- Transfer mixture to casserole; top with reserved scallions and cheeses. Bake until golden brown and bubbling, 30 to 35 minutes.
BEST MAC 'N CHEESE EVER!
This is the best mac 'n cheese ever! I started out by going through the recipes on this site and when I found one I wanted to try, I was putting together the first few ingredients and said, 'Ya know what would be great to add to this...' and that's where the 'Best Mac 'N Cheese Ever' was created. By the time I was done and it was served at our New Year's Day lunch everyone was raving about how delish it was. Try this easy recipe for a down-home Southern taste of the Best Baked Mac 'N Cheese Ever!
Provided by CASS CLARK
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h10m
Yield 15
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain; pour macaroni into the prepared dish.
- Beat eggs, sour cream, seasoned salt, and black pepper into a smooth mixture; stir Cheddar cheese and Cheddar-Monterey Jack cheese into mixture until thoroughly combined. Pour over macaroni and mix well. Top casserole with torn pieces of processed cheese. Drizzle melted butter over casserole, especially along the sides.
- Bake in the preheated oven until casserole is bubbling and cheese has melted, about 30 minutes.
Nutrition Facts : Calories 427.5 calories, Carbohydrate 27.3 g, Cholesterol 130.2 mg, Fat 27.9 g, Fiber 1 g, Protein 17.1 g, SaturatedFat 17.2 g, Sodium 551 mg, Sugar 3.6 g
HOME-STYLE FOUR CHEESE MACARONI & CHEESE DINNER
Put more cheesy in your macaroni and cheese dinner. More cheese amps up KRAFT Deluxe Mac & Cheese in this Home-Style Four Cheese Macaroni & Cheese Dinner.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings, about 1 cup each
Number Of Ingredients 6
Steps:
- Heat oven to 425ºF.
- Cook Macaroni in large saucepan as directed on package; drain. Do not return macaroni to pan.
- Melt butter in same saucepan on medium heat. Whisk in flour; cook and stir 1 min. Gradually stir in milk; cook 1 to 2 min. or until thickened, stirring frequently. Add Cheese Sauce and macaroni; mix well.
- Spoon macaroni mixture into 1-1/2-qt. casserole sprayed with cooking spray; top with shredded cheese and bread crumbs.
- Bake 5 min. or until shredded cheese is melted.
Nutrition Facts : Calories 460, Fat 21 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 45 mg, Sodium 1080 mg, Carbohydrate 49 g, Fiber 2 g, Sugar 5 g, Protein 16 g
FOUR CHEESE MACARONI CASSEROLE
This casserole is quick and easy but full of flavor. Both children and adults love it!
Provided by MSDELENA
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to boil over high heat. Add macaroni, and cook until al dente, about 8 to 10 minutes. Drain, and pour hot pasta into a casserole dish.
- Meanwhile, in a large bowl, stir together tomatoes, italian seasoning, oregano, basil, salt, and pepper.
- Stir into the hot pasta 1 cup of Cheddar, 1 cup of mozzarella, and 1/2 cup of Parmesan. Continue to stir until the cheeses have melted. Then stir in tomato and herb mixture. Sprinkle 1/2 cup Cheddar, 1/2 cup mozzarella, 1/4 cup Parmesan, and 1/4 cup feta over the top of the casserole.
- Bake in preheated oven for 15 to 25 minutes.
Nutrition Facts : Calories 511.3 calories, Carbohydrate 47 g, Cholesterol 74.6 mg, Fat 22.8 g, Fiber 3.3 g, Protein 29.7 g, SaturatedFat 14 g, Sodium 887.5 mg, Sugar 5.6 g
FOUR-CHEESE MACARONI
I adapted this recipe from one a friend gave to me. It has a distinctive blue cheese taste and is very filling. I like to serve it with chicken. -Darlene Marturano, W. Suffield, Connecticut
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cook macaroni according to package directions. Meanwhile, in a Dutch oven, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. , Reduce heat to low; stir in cheeses until melted. Drain macaroni; add to cheese sauce and stir until coated.
Nutrition Facts : Calories 508 calories, Fat 23g fat (13g saturated fat), Cholesterol 65mg cholesterol, Sodium 603mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 2g fiber), Protein 26g protein.
FOUR-CHEESE MACARONI AND CHEESE
Mascarpone, Brie, cream cheese and Parmesan yield the most velvety macaroni and cheese imaginable. This is perfect for a wintry dinner, with a green salad on the side, or as a partner to a golden roast chicken.
Provided by Melissa Clark
Categories dinner, easy, pastas, main course
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees. Butter a 2-quart gratin dish.
- Bring a large pot of heavily salted water to a boil. Cook pasta to al dente; drain well.
- Transfer hot pasta to a large bowl and toss immediately with Brie and cream cheese until melted and smooth. In a separate bowl, whisk together eggs, mascarpone and parmigiano. Stir egg mixture into pasta. Season with pepper and nutmeg.
- Turn pasta into prepared pan. Bake until golden brown and bubbling, about 30 minutes. Serve immediately.
Nutrition Facts : @context http, Calories 600, UnsaturatedFat 11 grams, Carbohydrate 45 grams, Fat 35 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 20 grams, Sodium 603 milligrams, Sugar 3 grams, TransFat 0 grams
FOUR-CHEESE BAKED MACARONI
Perfect for those backyard buffets or family reunions. This "mac and cheese" goes three cheeses better than usual; beyond cheddar, it has mozzarella, Jarlsberg, and Parmesan. Assemble whenever your schedule allows; just allow extra baking time if the casserole goes straight from the fridge to oven.
Provided by Alan in SW Florida
Categories Lunch/Snacks
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees Fahrenheit. Coat bottom and sides of a 13x9x2-inch glass baking dish with nonstick vegetable-oil cooking spray.
- Cook rotelli pasta in a large pot of lightly salted boiling water following the package directions. Drain the pasta well.
- Meanwhile, mix together the shredded cheddar, mozzarella, and Jarlsberg cheeses and the grated Parmesan cheese in a large bowl.
- Over medium heat, melt the butter in the pot in which the pasta was cooked. Whisk the flour into the melted butter until well blended; continue to cook, whisking constantly, for 2 minutes to eliminate flour taste. Whisk in 1 cup of the milk until well blended. Gradually whisk in the remaining milk, 1 cup at a time, whisking after each addition until well blended. Stir in the salt, nutmeg, and ground red pepper. Bring the mixture to simmering; cook, whisking constantly, until thickened and smooth, about 2 minutes. Remove saucepan from heat. Stir in 2 cups of the cheese mixture, whisking until the sauce is very smooth.
- Add the cooked pasta to the cheese sauce in the pot; toss together until well blended.
- Sprinkle 1/2 cup of the remaining cheese mixture evenly over the bottom of the prepared baking dish. Spoon half of the pasta mixture into the baking dish, spreading evenly. Sprinkle 1 cup of the cheese mixture over the pasta. Spoon the remaining pasta mixture over the cheese mixture. Sprinkle the remaining cheese mixture over the top of pasta. Arrange sliced tomatoes over top of casserole.
- Bake the macaroni and cheese in the preheated 350 degree oven for 45 minutes or until the top of the macaroni is lightly golden. Let dish stand for at least 10 minutes before serving.
4 CHEESE BAKED MACARONI
I was looking for another type of macaroni and cheese dish and came across this one from Emeril Lagasse. I haven't made it yet but plan on trying it out on my crew at Thanksgiving. What's not to like about Cream and Cheese - the epitome of comfort food.
Provided by Luby Luby Luby
Categories Cheese
Time 2h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a heavy medium saucepan melt 4 tablespoons butter over low heat.
- Add the flour and stir to combine.
- Cook, stirring constantly for 3 minutes.
- Increase the heat to medium and whisk in the half& half a little at a time.
- Cook until thickened, about 4 or 5 minutes, stirring often.
- Remove from heat, season with salt, pepper, hot sauce and 4 ounces of the grated parmesean cheese.
- Stir until the cheese melts and is smooth.
- Cover and set aside.
- Preheat the oven to 350 degrees.
- Fill a large pot with water, cover and bring to a boil over high heat.
- Add salt to taste and add the macaroni, stirring.
- Return to a boil and cook for about 5 minutes or until very al dente (slightly undercooked).
- Drain in a colander and return the macaroni to the pot.
- Add 2 tablespoons butter and the garlic and stir to combine.
- Add the white sauce and stir until well mixed then set aside.
- Using the remaining tablespoon of butter, grease a 3 quart casserole or baking dish and set aside.
- In a large bowl combine 4 ounces of the remaining parmesean cheese, cheddar, fontina and gruyere cheeses, tossing to combine.
- Place 1/3 of the macaroni in the bottom of the prepared casserole dish.
- Top with 1/3 of the mixed cheeses.
- Top with another 1/3 of the macaroni and another 1/3 of the cheese mixture.
- Repeat with the remaining macaroni and cheese mixture.
- In a small bowl combine the bread crumbs, the remaining 1/2 ounce of grated parmesean cheese and the Essence.
- Sprinkle this over the top of the macaroni and cheese.
- Bake 40 to 45 minutes or until the macaroni and cheese is bubbly and hot and the top is golden brown.
- Remove from oven and let sit for 5 minutes before serving.
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FOUR-CHEESE MAC AND CHEESE RECIPE | FOOD & WINE
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5/5 (1)Total Time 1 hr 35 minsServings 6
- In a large saucepan, heat the oil until shimmering. Add the onion and cook over moderate heat until translucent, 5 minutes. Add the garlic and cook until fragrant, 1 minute. Stir in the flour to make a paste. Gradually whisk in the milk until smooth. Bring to a simmer, whisking, until the sauce thickens. Reduce the heat to low and simmer, whisking often, until no floury taste remains, 7 minutes. Add the celery seeds, mace, Tabasco and cayenne. Stir in the cheeses just until they melt. Remove from the heat and season the sauce with salt and pepper.
- Butter a large, shallow baking dish. In a large pot of boiling salted water, cook the pasta shells until almost al dente, about 4 minutes. Drain the pasta and return it to the pot. Stir in the cheese sauce until thoroughly combined. Transfer the mixture to the prepared dish and let stand for 20 minutes.
- Meanwhile, preheat the oven to 425°. Bake the pasta in the upper third of the oven for 25 minutes, until it’s bubbling and starting to brown. Turn the broiler on and broil the pasta for about 1 minute, until it’s browned and crisp on top. Let the mac and cheese rest for 10 minutes before serving.
FOUR CHEESE MACARONI AND CHEESE | THE ENDLESS MEAL
From theendlessmeal.com
5/5 (1)Total Time 30 minsCategory DinnerCalories 618 per serving
- Melt the butter in a medium sized pot over medium high heat. Add the onion and sauté for 2-3 minutes, or until the onion starts to soften but not brown. Add the flour to the pot and stir in continuously for 2-3 minutes, or until it is light brown. Pour the milk into the pot while whisking constantly. It will thicken up a lot at first but thin as you pour in more milk. Bring the pot to a boil and boil it for 2 minutes, or until it has thickened.
- Lower the heat to medium low and add the 4 cheeses to the pot in a few additions. Stir the pot until the cheeses have melted then add the dijon mustard, sea salt and fresh cracked pepper. Taste the cheese sauce for seasoning and add more sea salt and fresh cracked pepper if you’d like.
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