Mac & Cheese Experiment

We've had some discussion going on lately about macaroni and cheese and some of the problems one may run into while making it.
I decided to alter my original recipe a bit and see what would happen. I decided to replace the Gruyere and Fontina with cheeses that had a lower melting temperature, so I went with Monterrey Jack and Meunster instead. My extra-sharp cheddar was replaced with a milder version that had not been aged as long, and therefor was not as grainy and dry.

I was not willing to give up the parmesano reggiano as the fourth cheese, but instead of mixing it into the sauce (where I thought it might cause graininess) I saved it for last and topped the dish with it, like you would do with breadcrumbs.

I grated the cheeses a full hour ahead of time so they could warm to room temperature:




Melted the butter and got my bechamel going:



Got my elbows going while the bechamel simmered



Very Slowly added the grated cheese to the bechamel over very low heat. Our resident cheese scientist (Rivet) advised me this would be a wise move. Sauce is lovely and creamy here.



Sorry no pics of the topping...my battery was getting very low. Placed it in the oven until the parmesan topping browned and melted (about 20 minutes at 350°) and then served it up with a fresh tossed salad



The verdict?
Outstanding! the mac and cheese was absolutely heavenly creamy...no grits or grain and the topping was a nice difference in texture.

I will be amending my original recipe to this one, technique and all. A rousing success!