Four-cheese macaroni and cheese from Saveur Magazine, May 2010 (#129) (page 50)

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Notes about this recipe

  • Rutabaga on December 10, 2015

    This is an excellent baked macaroni and cheese dish, although I recommend a few changes from the recipe. Unless you want your dish to be over-the-top ooey-gooey, you could easily double the amount of pasta to 16 ounces, and spread the dish out in a larger pan to bake. I used about 10 ounces of pasta, but set aside about a third of the sauce for another use, and it was still super cheesy. My four-year-old even thought it was too cheesy! I hadn't known there was such a thing. But I had also enriched the sauce by using French delice de Bourgogne cheese in place of both the Velveeta and the blue cheese. In retrospect, the triple creme delice is so rich that I should have only used half as much. The flavor combination was amazing, however.

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