I am going to give a recipe, but really, this is more of a technique post. But not even technique, as much as a get bang for your buck post.

This is the cheese plate I received. Sadly, the cheeses change every night, so the menu does not list them. I was enjoying the night out, and did not make notes when the cheeses were explained, but I know there was a goat, a cheddar and something from Switzerland (but it was not swiss cheese). They were all excellent. And a real bargain, as there was so much, I took at least half home, knowing I would be having macaroni and cheese for lunch!

There really is not much of a recipe, other than cheese coating macaroni. But there are a few things I do to kick it up a notch…

First I make a rough…3 TBS Butter, 3 TBS Flour
I stir the rough for about 5 minutes under medium low heat.
I dice up a small red onion and add it to the rough.
I add a cup of milk.

now it’s time to add the cheese. Always best to only add a soft easy melting cheese. Avoid the hard cheeses. They just don’t melt well.

But the goat, cheddar and not swiss cheeses all melted perfect!

I considered doing a snooty post labeling this Artisan Three Cheese Mac and Cheese. Doesn’t that sound fancy? But truth is I only had enough of each to make about 6 ounces total cheese. If I had 6 ounces of one cheese, I probably would have used only one cheese.

BUT, I had two ounces of three cheeses, so here is my Artisan Three Cheese Mac and Cheese… Just like I planned.

OK, cook the Macaroni al dente. Meaning, just cook to barely done, still a little tough. I like using shells for the pasta, I think they hold the cheese better and just make a more dynamic presentation. Elbow or Penni pasta works as well (or whatever you have in the pantry. I have even made this with spaghetti).

Mix the cheese sauce and the Macaroni and pour into a baking dish.

I like to add some seasoned panko bread crumbs on the top for color and texture.

It’s just a way to use left overs. You can change the cheese and have a dramatically different dish. Change the pasta and it;s a different look.

But bottom line… it’s always good!

Next time you get to go to a Fancy Schmancy restaurant… Order the cheese tray and plan on lunch tomorrow. Takes a little of the bite of the cost of the meal out.