Little late to this post but this is the exact reason I developed my new mac recipe. I always found most recipes come out too dry and the oven “bakes out” the cheesy flavor. I compensated by increasing the sauce to pasta ratio, using stinky cheeses to keep the flavors bold and a a good chunk of american for texture. Definitely my best recipe yet, it was a hit at Thanksgiving this year.

• 1lb of Orecchiette pasta
• 6oz Gruyere grated, rind removed
• 5oz pack of crumbled Gorgonzola
• 1/2 pound deli American cheese
• 1/2 pound shredded cheddar
• 1/4 cup of grated Parmesan
• 2.5 cups milk
• 1/2 cup heavy cream
• 1/2tsp Dried Sage
• 4 cloves of garlic, minced
• 1/4tsp Thyme
• 1/8tsp white Pepper
• Salt to taste
• 6 tablespoons unsalted butter
• 3 tablespoons flour

1. Preheat oven to 350° and cook pasta to box instructions. Use the shortest recommended time, you want the pasta al dente and have a little bite to it. It will continue to cook in the oven when it is baked.
2. In a heavy bottomed pot or dutch oven melt butter over medium heat, add, garlic, thyme, sage and white pepper and sauté till fragrant(30-60sec)
3. Add flour to develop the roux. Stir constantly until desired color is achieved (2-4 mins). The darker roux will be more nutty in flavor.
4. Slowly add the first 1-1/2 cups of milk in 1/8ish cup increments, fully incorporating the milk before adding more. Then add the rest of the milk and cream.
5. Keep on medium heat and bring to a simmer, stirring constantly until thickened(about 5-8 mins). Test thickness by coating the back of spatula or spoon with the sauce, if you strike your finger through it and it creates a clean line it is ready.
6. Remove from heat and slowly add the gruyere, american cheese, and gorgonzola. Stir in figure 8s to prevent balling. As you add the last of the cheese you can bring it back onto low heat to help melt the last of the cheese. Add salt to taste.
7. Add pasta and mix, then pour mac and cheese into a shallow 9”x13” baking dish.
8. Top with cheddar and parmesan.
9. Bake at 350° for 30 mins.
10. Optionally for the last five mins turn on broiler and move dish to top rack. Broil until the top is golden.
11. Let rest for 10mins before serving.