Simple Four Cheese and Asparagus Mac and Cheese
Bro week continues today with a super easy mac and cheese dish. The main barrier to entry when it comes to making and mastering mac and cheese is the bechamel sauce. Making a nice thick cheese sauce requires a bit of effort that most bros are not willing to put in, so the blue box reigns. THIS mac and cheese however requires no such thing! The secret is the mixing of soft and semi-soft cheeses to form a perfect gooey creamy and tangy cheese sauce without all the effort!
Not many ingredients.
The types of cheese are important to the sauce, more on this later.
Mix in the hot pasta and the sauce comes together right before your eyes!
bake in the oven for a bit with some extra cheese on top. Yum.
The key to this mac and cheese is the 4 types of cheese used. Marscapone is sort of a binder here, the camembert adds the gooey, jack adds the stringy, and parm adds the sharpness. in place of marscapone you could use a soft goat cheese, or cream cheese. In place of camembert you could use bre or a soft taleggio. In place of jack you could use mozzarella or colby, and instead of parm you could try pecorino, but you need to have these 4 pillars of cheese to make this mac and cheese work without the roux.
In a bowl, mix 8 oz marscapone, 8 oz camembert, 4 oz grated monterey jack, and 4 oz grated parmesan. Add 1 cup of cream, 2 tablespoons butter, a handful of fresh or dried oregano, and a chopped veggie of your choice. I used asparagus today, but tomato, bell pepper, broccoli, or cauliflower are all awesome choices. Bring water to a boil and boil some pasta. Make sure you undercook the pasta by about 3 minutes, as it will finish cooking in the oven. Just before you strain your pasta, add a large ladel full of the starchy pasta cooking water to your bowl-o-cheese. Now strain your pasta and mix it with the cheese until a nice cheesy sauce is formed. Place in a baking dish and top with 4 more oz each of parm and jack cheeses. Bake at 400 for about a half hour until its bubbly and delicious. Broil at the end to brown the top if it hasn’t browned up by itself.
Ingredients
- 8 Ounces Marscapone
- 8 Ounces Camembert
- 8 Ounces Jack (grated)
- 8 Ounces Parm (grated)
- 1 Cup Cream
- 2 Tablespoons Butter
- Fresh or Dried Oregano
- Chopped Veggie of your choice (I used asparagus)
- The Pasta ingredient no longer exists. Try re-saving this recipe.
- For: 5 People
- Preparation: 15 min
- Cooking: 20 min
- Ready in: 35 min
Instructions
- In a bowl, mix the marscapone, camembert, half the monterey jack, and half of the parmesan. Add cream, butter, oregano, and a chopped veggie of your choice. I used asparagus today, but tomato, bell pepper, broccoli, or cauliflower are all awesome choices. Bring water to a boil and boil some pasta. Make sure you undercook the pasta by about 3 minutes, as it will finish cooking in the oven. Just before you strain your pasta, add a large ladel full of the starchy pasta cooking water to your bowl-o-cheese. Now strain your pasta and mix it with the cheese until a nice cheesy sauce is formed. Place in a baking dish and top with 4 more oz each of parm and jack cheeses. Bake at 400 for about 20 minutes until its bubbly and delicious. Broil at the end to brown the top if it hasn't browned up by itself.
Notes
Bro week continues today with a super easy mac and cheese dish. The main barrier to entry when it comes to making and mastering mac and cheese is the bechamel sauce. Making a nice thick cheese sauce requires a bit of effort that most bros are not willing to put in, so the blue box reigns. THIS mac and cheese however requires no such thing! The secret is the mixing of soft and semi-soft cheeses to form a perfect gooey creamy and tangy cheese sauce without all the effort!
Not many ingredients.
The types of cheese are important to the sauce, more on this later.
Mix in the hot pasta and the sauce comes together right before your eyes!
bake in the oven for a bit with some extra cheese on top. Yum.
The key to this mac and cheese is the 4 types of cheese used. Marscapone is sort of a binder here, the camembert adds the gooey, jack adds the stringy, and parm adds the sharpness. in place of marscapone you could use a soft goat cheese, or cream cheese. In place of camembert you could use bre or a soft taleggio. In place of jack you could use mozzarella or colby, and instead of parm you could try pecorino, but you need to have these 4 pillars of cheese to make this mac and cheese work without the roux.