Extra Creamy 4-Cheese Mac & Cheese

Ingredients

• 12 ounces, weight Cavatappi Or Elbow Pasta
• 4 Tablespoons Butter
• 1 teaspoon Minced Garlic
• 4 Tablespoons All-purpose Flour
• 3 cups Heavy Cream
• 1 cup Milk
• 2 cups Shredded Sharp Cheddar Cheese
• 2 cups Shredded Muenster Cheese
• 1 cup Shredded Monterey Jack Cheese
• ½ cups Grated Parmesan Cheese
• ½ teaspoons Salt
• ½ teaspoons Hot Sauce

Preparation Instructions

In a large pot of salted boiling water over high heat, cook the pasta according to box directions. When done, drain off the water and set pasta aside.

Meanwhile, melt the butter in a large saucepan over medium heat. Add the garlic and sauté until translucent and fragrant, about 2 minutes. Whisk in the flour so that it’s free of lumps and let it cook for one minute, continuing to whisk.

Whisk in 3 cups cream and all of the milk, whisking until it’s free of lumps. Cover and let the mixture simmer until thickened, about 10 minutes. Do not allow it to boil.

Once sauce is thickened, whisk in all the cheeses, salt, and hot sauce and continue to heat until cheese is melted and sauce is smooth. Taste to decide if you’d like any more cheese. If sauce is too thick for your liking, whisk in more cream, ¼ cup at a time.

Turn off heat and immediately fold in pasta until well-coated. Serve immediately.