How to Make Four Cheese Mac and Cheese - The Millers Cooking Segment

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

gorgonzola cheese

🥗Healthier: feta cheese

💰Cheaper: blue cheese

Feta is lower in calories and adds a tangy flavor.

Start by boiling gluten-free pasta according to package instructions until al dente.

Grate about 2 to 3 cups total of the white cheddar and sharp cheddar cheeses.

Grate about half a cup of the Parmesan cheese.

Take the Belton triple cream brie out of the fridge to soften.

In a 12-inch cast iron skillet, cook uncured bacon until crispy, then add 1 tablespoon of unsalted butter to the skillet.

Once the butter has melted, add 2 tablespoons of Bob's Red Mill gluten-free flour to the skillet and stir for 1 to 2 minutes to cook the flour without burning it.

Add 8 to 9 ounces of water to the skillet, stirring to create a thick yet creamy mixture, and then add 1 to 2 cups of heavy whipping cream, using about three-quarters of the package.

If the sauce gets too thick, add another 8 ounces of water as needed to reach the desired consistency.

Season the sauce with about 1 teaspoon of sea salt and a pinch of cayenne pepper, then bring to a boil.

Once boiling, gradually add the grated cheeses, reserving about 1 cup for topping later, and stir until melted and smooth.

Pour the cheese sauce over the cooked gluten-free pasta in a casserole dish, mixing well to ensure all pasta is coated.

Top the mac and cheese with the reserved cheese, focusing on the edges for a crispy crust.

Bake in the oven at 425 degrees for about 20 minutes on the lower rack until browned on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens