Four-Cheese Macaroni and Cheese

Adapted from Saveur

Serves 6–8

• Kosher salt, to taste
• 13.5 oz. hollow pasta, preferably elbow macaroni or shells
• 3 slices crustless white bread
• 6 tbsp. unsalted butter
• ½ tsp. paprika
• 3 sprigs fresh thyme
• 2 shallots, minced
• 1 bay leaf
• ¼ cup flour
• ⅛ tsp. cayenne pepper
• 3 cups milk
• 10 oz. grated sharp white cheddar (about 4 cups)
• 10 oz. grated Gruyère (about 4 cups)
• 6 oz. Velveeta, cut into ½" cubes (about 1¼ cups)
• 1 oz. blue cheese, crumbled (about ¼ cup)
• Freshly ground black pepper, to taste

 
Heat oven to 375°. Bring a 4-qt. saucepan of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until cooked halfway through, about 3 minutes for elbow macaroni. Drain pasta; set pasta aside. Tear bread into small pieces and transfer to the bowl of a food processor. Process until finely ground; set aside. Return pan to medium heat and melt 3 tbsp. butter. Add bread crumbs and stir to combine. Transfer bread crumb mixture to a plate and set aside.

Wipe out pan and set over medium heat. Melt the remaining butter and add the paprika, thyme, shallots, and bay leaf; cook, stirring often, until shallots are soft, about 5 minutes. Add flour and cayenne and stir until mixture thickens, 1 minute. Whisk in milk and cook, continuing to whisk often, until sauce has thickened and coats the back of a spoon, about 10 minutes. Discard thyme and bay leaf and remove pan from heat.


Stir in cheddar, half the Gruyère, the Velveeta, and the blue cheese; continue stirring until smooth. Stir in pasta and season sauce with salt and pepper. Transfer mixture to an 8" x 8" baking dish. Sprinkle remaining Gruyère over top of pasta and then top with bread crumbs.

Transfer baking dish to an aluminum foil-lined baking sheet and bake until macaroni and cheese is golden brown and bubbly, 30 minutes. Let cool for 10 minutes before serving.