4 Cheese and Garlic Butter Mac

From the Kitchen of: Madison Andropolis '18
Category: Main Course


Garganelli pasta
6 Tbsp butter
1/4 cup flour
12 fl oz evaporated milk
3 cups cheese, (monterey jack, pepper jack, sharp cheddar)
1 tsp dijon mustard
Salt, pepper, and garlic salt to taste
Dash of red pepper flakes
Dash of nutmeg
2 cups mushrooms, large dice
2 garlic cloves, chopped
1 caramelized onion
Bacon bits


Cook the pasta or according to package directions. Reserve 1 C pasta water. In a large saucepan or cast iron skillet, melt 4 Tbsp butter over medium heat; whisk in 1/4 C flour and cook for 3-5 minutes stirring constantly. Whisk in 12 fl oz evaporated milk and whisk constantly until the sauce is smooth. TIP: Add a bit of the reserved pasta water to thin the sauce as needed. Fold in 3 C cheese, of your choosing, 1 tsp dijon mustard, salt, pepper, and garlic salt to taste, a dash of red pepper flakes, and a dash of nutmeg. As the sauce is simmering, dice 2 C mushrooms, 2 garlic cloves, 1 onion (optional), and sauté in a medium saucepan with the remaining 2 Tbsp butter until golden brown. Add the golden brown vegetables and cooked pasta to the cheese sauce and fold together. Let simmer over low heat for a few minutes so all the ingredients can incorporate. Enjoy!

Optional: top with bacon bits, chopped chives, and grated parmesan cheese and broil in oven until the top is golden brown.
Back to Main Courses | Back to Pointer Family Cookbook

©2023 University of Wisconsin-Stevens Point Foundation Inc.

University Advancement
2100 Main Street, Suite 134 • Stevens Point, WI 54481-3897 • Phone: 715-346-3812
Contact Us