Four Cheese Mac and Cheese

Steps

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1. 1
   Weigh equal amounts of butter and flour, then cook them together over low heat into a roux until the raw flour taste cooks off.
   ▶ ≈2:14
2. 2
   Whisk in the milk (cold or hot both work) a little at a time, optionally adding some half and half, stirring until smooth and thickened into a béchamel.
   ▶ ≈4:32
3. 3
   Add the brie, gruyère, parmesan and cheddar cheeses into the sauce, melting over low heat and stirring until combined; use an immersion blender to make it perfectly smooth.
   ▶ ≈6:15
4. 4
   Season with freshly grated nutmeg, salt and black pepper — the sauce should look a bit too thin at this stage since the pasta will absorb liquid and thicken it later.
   ▶ ≈8:11
5. 5
   Fold the pre-cooked macaroni (tossed with a little olive oil) into the cheese sauce.
   ▶ ≈12:18
6. 6
   Pour into a buttered baking dish, top with the homemade breadcrumbs, and bake at about 350°F (175°C) until golden and bubbly.
   ▶ ≈15:17
7. 7
   Let it rest a few minutes after baking before serving, allowing the sauce to settle to the perfect consistency.
   ▶ ≈16:20