Keep Calm and Get Your Mac and Cheese On: Three Cheese Mac and Cheese with Two Ways to Serve
Updated: Nov 27, 2020
Thanksgiving dinner is never complete without some ooey, gooey, creamy mac and cheese. This mac and cheese recipe is filled with three different types of cheese because the more cheese, the better! Speaking of better, what’s even better is that I‘ve presented two ways of serving as well: individual cups and in bulk in a baking dish.
We can all agree that unfortunately it is has been a weird year and I don’t want to be the one to say it, but Thanksgivings and even Friendsgivings could look a little different this year. People are being more cautious and we try to do everything we can to be COVID friendly.
With that being said, this mac and cheese side dish is one of those menu items that you can be flexible with and offer COVID friendly ways of serving! YAY! Everyone has their own opinions and feelings when it comes to this subject and I am not going to get into those details because we are here to talk mac and cheese.
This mac and cheese recipe can be served in individual easy grab and go mac and cheese cups or it can be made and served in bulk in a baking dish. That way your guests can serve themselves with a spoon and they can take as much as they would like.
Mac and cheese is known to be the universal ultimate comfort food and it holds that reputation for a reason. The tender noodles, uber creamy sauce and crispy bread crumbs warms your soul and can make you feel giddy with each bite you take. This recipe is guaranteed to do the same! Once you make this you will no longer resort to boxed macaroni and cheese like you once did.
If you made this tag @prettyplatebymichelle or #prettyplatebymichelle on instagram, I would love to see which serving option worked better for you!
Serves 8+, INGREDIENTS:
1 Lb uncooked macaroni noodles
1 Cup plain bread crumbs
1/2 TBSP garlic powder
1/4 TSP black pepper
1/2 Cup grated Parmesan cheese (For bread crumb topping)
1/3 Cup shredded goat cheese (For mac and cheese sauce)
2 and 1/2 Cups shredded cheddar cheese (For mac and cheese sauce)
1 and 1/2 Cups shredded gouda cheese (For mac and cheese sauce)
2 TBSP flour, sifted
1/2 TBSP minced garlic
2 Cups whole milk
1/2 Cup heavy cream
1/2 TSP Salt
1-2 TBSP Olive oil
1/2 Cup butter
Chives and Hot sauce for serving (optional)
Prepare your muffin tin. If you are using muffin liners place one liner in each spot if not, spray muffin tin with non stick spray.
Heat a pot of salted water over high heat. Once boiling, add your uncooked macaroni noodles. Cook for 11 minutes or until al dente. Drain and drizzle with a little olive oil so the noodles don’t stick together.
In a bowl, mix together bread crumbs, parmesan cheese, garlic powder and black pepper. Mix well. Add two TBSP olive oil and mix again. Use your fingers to break up any clumps. Set bowl aside.
While the noodles are cooling, add your butter to another pot, once melted add your minced garlic and cook for 1-2 minutes until fragrant.
Sift in your flour and whisk (if you do not have a sifter feel free to just add as normal, but whisk really well to break up any clumps). Cook for an additional minute.
Add 2 cups whole milk and 1/2 cup heavy cream. Bring to a boil. Once boiling, lower heat to medium low and bring to a simmer and let it get nice and bubbly as the photo shows above.
Next, add cheeses1/2 cup goat cheese, 2 and 1/2 cups cheddar cheese and 1 and 1/2 cup Gouda cheese. Whisk until smooth. Add salt and pepper to taste.
Once cheese has melted add noodles to cheese sauce and mix well.
Remove pot from heat. Using a 1/4 cup measuring cup, scoop out the Mac and cheese and add it to each individual cup. Repeat the process. When done Top each one with an additional 1 TBSP. If you are baking this in bulk, transfer to your baking dish of choice.
Sprinkle your bread crumb mixture over each one or over your baking dish.
Bake at 425 for 15 minutes. When done, remove from heat and garnish with chives or parsley (optional) and serve with hot sauce on the side.
PRETTY PLATE KITCHEN ITEMS USED: