Wednesday, December 25, 2013

Date Night Dinner: Four Cheese Mac and Cheese

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If you are celebrating today, Merry Christmas!  If you're not celebrating Christmas, you're welcome to celebrate the other big holiday going on in our house...John's 35th Birthday!  Is he going to care I just spilled the beans on how old he is?  Oops.  Guess I should have thought about that.  Since I took him away on vacation for his birthday (incidentally a present for myself, too), I told him that the week of his actual birthday I wouldn't yell at him.

I know that seems kind of ridiculous.  But when you work all day, get home, and the dishes are still piled in the sink or any other variety of things that were left undone, you tend to get a little exasperated.  Or maybe it's just me.  Regardless, he's enjoying the freedom and purposely doing things just to annoy me because he knows I can't yell.  Put my dishes in the sink?  No thanks, I'll leave them on the table.  Forget to empty the smelly garbage?  Oh yeah. 

Thank goodness that today is his birthday.  And, as much as I give him grief (see above and pretty much every other post on the blog), he is the most wonderful man I've ever met.  He's sweet and funny and, most of all, he truly seems like he was made for me.  We can sit together and do nothing and I feel more relaxed and comfortable than if I'm alone.  Okay, enough of the lovey-dovey stuff.  Let's just get to the food.  It's one I made especially for John!
Four Cheese Mac & Cheese
Serves:  2
2 cups penne
2 tablespoons butter
2 tablespoons flour
1/4 cup skim milk
1/3 cup Gruyere cheese, grated
2/3 cup Fontina cheese, grated
1/4 cup mozzarella cheese, grated
1 cup breadcrumbs
1/4 cup Parmesan cheese, grated

Cook the penne according to the box directions.  Drain and pour into a large bowl.  Meanwhile, in a small saucepan, melt butter over medium heat.  Whisk in the flour until it is absorbed.  Pour in the milk slowly and whisk until the milk is incorporated.  Add the grated Gruyere slowly, whisking until fully combined.  Pour the milk mixture over the penne.  Add Fontina and mozzarella.  Stir well until the penne is evenly coated with the milk mixture.

Preheat the oven to 350 degrees F.  Spread the penne-cheese mixture into a baking dish.  Top with breadcrumbs and then Parmesan cheese.  Bake 20-25 minutes until breadcrumbs are golden.  Serve immediately.

Until the next time my oven is on...


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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