This 3-Cheese Creamy Mac and Cheese is the ultimate cold-weather comfort food!
Much like my quest for the Lost City of Atlantis or Bigfoot, my quest for a delicious creamy mac and cheese has gone unfulfilled for several years now. And this isn’t to say that I haven’t been trying! I mean, I donned my ultimate Bigfoot hunting gear last Fall and went on a Bigfoot trek in the wilds of my backyard. (I didn’t find anything but a couple of chipmunks and some wetlands filled with swamp cabbage back there…)
But once winter hits, Bigfoot heads indoors…so that project is on hold for the moment. Plus, we all know that Bigfoot doesn’t like the snow, right? (Only the Abominable Snowman likes snow…and I’ve yet to catch him, either.) So I turned my attention recently to more suitable activities…like creating a deliciously creamy mac and cheese. Making mac and cheese isn’t as much fun as going on a Bigfoot trek, but it is most definitely more rewarding!
This 3-Cheese Creamy Mac and Cheese is the ultimate winter comfort food. In fact, my Mom always served macaroni and cheese as a Thanksgiving side dish. For our first Thanksgiving together, my wife (then-girlfriend) was thoroughly confused why I wanted to make mac and cheese. But then she saw the light, and now mac and cheese makes a regular appearance on Thanksgiving around our house!
Sure, I know you can just go buy those inexpensive packages of mac and cheese at the store. And sure, they take all of about 15 minutes to make. But you know what? This 3-cheese Mac and Cheese doesn’t take much longer than that, and it tastes 214x better. Maybe even 215x.
You might be surprised to see that this recipe calls for 4 cups of milk. Just go with it. Trust me here. Some of the milk will evaporate as it cooks and the rest will get absorbed into the cooked pasta. The result is an amazingly delicious (and rather addicting) pot of stove-top mac and cheese.
I used a mix of Cabot’s Monterey Jack and Seriously Sharp Cheddar for this recipe. Oh, and there’s also a ½ cup of Parmesan cheese in there, too. (The Parmesan is a little mac and cheese trick that I picked up in my travels.) But here’s the key: shred your own cheese. The pre-shredded cheeses in the store are great for some purposes, but not for this mac and cheese. Similar to chocolate chips, the pre-shredded cheeses are designed to hold their shape a bit once melted. It’s worth the extra effort to just grab a block and shred your own cheese!
After many attempts, I can successfully say that I’ve finally landed on an excellent 3-Cheese Creamy Mac and Cheese recipe. Now if only I could have as much success hunting for Bigfoot. There’s always next summer…
Have you ever spotted Bigfoot?
Would you ever considering serving mac and cheese at Thanksgiving?