Three Cheese Mac & Cheese

Macaroni and Cheese is my favourite food in the whole world/of all time/ever. I know that most home cooks, food bloggers and chefs would most definitely have a more respectable dish of choice than that, but I can’t help it you guys. I’m set in my ways! I love mac and cheese more than any other food in the whole wide world and there’s nothing you, or anyone else can do about it!

When I think back to when I was little, I was always happiest on Tuesday nights. You see, Rugrats was on ABC at 5:30 and Mum would make me Kraft Mac and Cheese and… Get this… The macaroni was in the shape of all of the Rugrats characters! So I got to eat all of the Rugrats while I watched them on TV! It was the greatest. Ever since, I’ve been obsessed with macaroni and cheese.

I don’t discriminate when it comes to this cheesy pasta dish… Kraft, homemade… I love it all! But this mac and cheese has a special place in my heart and in my tummy. I mean, there are three different types of cheese in this bad boy! Three! It also has full cream milk AND sour cream. All of the dairy! All of the nomnomnomnomnoms.

The secret ingredient? Love, obviously. Oh, and maple syrup. It balances out the saltiness and strong, delicious flavour of the gorgonzola and it is DELICIOUS.

This recipe is only slightly adapted from Waitrose’s Mac n Cheese. Have a look at the video if you want to be drooling at your computer/phone!

Three Cheese Mac & Cheese

Serves 6


300g elbow macaroni100g gorgonzola, crumbled2 tablespoons salted butter½ onion, grated500mL full cream milk1 teaspoon paprika1 teaspoon nutmeg150g mature cheddar, grated50g swiss cheese, grated4 tablespoons sour cream1 tablespoon maple syrup

Preheat oven to 200 degrees celcius. Simmer the pasta in a large saucepan of boiling water with a little bit of salt. Cook for ½ the amount of time stated on the pack instructions.

Drain pasta and pop into an oven proof dish (that can hold 1.5 litre capacity). Scatter the gorgonzola over the pasta and set to one side.

Return the saucepan to the heat with the butter and grated onion. Sweat the onions for about 6 minutes. Then, stir in the flour until in forms a paste.

Gradually pour in the milk, a little bit at a time. Stir as your pour, making sure it’s beautifully thick and creamy, until all of the milk has incorporated.

Add the spices, cheddar, swiss, sour cream and maple syrup. Stir together and pour the mixture over the macaroni.

Bake in the oven for 20-25 minutes, until lovely and golden.

Serve with crispy green beans, slow cooked meat or on it’s own. It’s delicious any way you eat it!

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