4 CHEESE MAC CHEESE RECIPES

GOURMET FOUR CHEESE MACARONI AND CHEESE RECIPE - FOOD.COM

Gourmet Four Cheese Macaroni and Cheese Recipe - Food.com image

When a recipe is SO good that it haunts your memory for over 40 years, you know it had to be good! As a young bride, I made this macaroni and cheese dish from a requested recipe from Bon Appetit magazine. Sadly, if I saved the recipe, it was lost along the years of moving. After the Internet, I searched, in vain, for this recipe for years, until I discovered 3/4's of it in a women's magazine. With the help of many Zaar members that helped me find the missing cheese that was needed, I now have the long lost recipe and the ability to make it again and again for an entire new generation of friends and family! This is NOT meant to be an everyday mac & cheese. It's great comfort food when you want to celebrate something special: a good grade, a birthday, or an "I love you!" kinda day. Don't skimp on the cheeses; they will be slightly costly. But, the end result is Oh So Good ! You will not be disappointed in the complex flavours of this simple dish, with a twist.

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 lb rotelle pasta (They look like wagon wheels)
3/4 lb sharp cheddar cheese, shredded (I used an aged 5 year old variety)
1/2 lb gruyere cheese, shredded
1/2 cup asiago cheese, shredded
1/2 cup Fontina cheese, shredded
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups milk (I used 2%)
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon dried mustard
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cayenne pepper
1 cup panko breadcrumbs (Japanese Bread Crumbs)

Steps:

PLEASE NOTE: This is a BAKED macaroni and cheese, therefore, it will NOT turn out with a lot of extra cheesy sauce asis absorbed into the pasta while baking. If you require an extra saucy mac & cheese, just reduce the amount of pasta you place into the dish or make more sauce so it is creamier. Thanks so much for making this dish; I hope you enjoy it! :).
Heat oven to 350 degrees. Coat a 3 quart rectangular baking dish with non-stick spray. Bring a large pot of lightly salted water to boiling.
Toss all the shredded cheeses together in a large bowl, set aside.
Melt butter in a medium-sized saucepan over medium heat. Whisk in the flour until smooth and slightly bubbly.
In a thin stream, whisk in the milk. Stir in the onion powder, salt, nutmeg, dried mustard and cayenne.
Bring to a boil over medium high heat. Reduce heat and simmer 3 minutes. Remove from heat; whisk in 2 1/2 cups of the cheese mixture and stir until smooth. Cover to retain the heat.
Once water boils, add pasta. Cook until your desired doneness, then drain. In the pasta container, stir together the cooked pasta and cheese sauce.
Pour half of the mixture into the prepared dish. Sprinkle with a generous cup of the reserved cheese. Spoon remaining cheese-covered pasta into the dish and top with the remaining cheese.
Add 1 cup of Japanese Panko Bread crumbs to the top of mixture.
Bake at 350 degrees for 30 minutes or until the Panko crumbs are lightly browned and the cheese is bubbly. Cool slightly before serving.

Nutrition Facts : Calories 814.9, FatContent 34.8, SaturatedFatContent 20.3, CholesterolContent 103.8, SodiumContent 691.9, CarbohydrateContent 95, FiberContent 11.8, SugarContent 1.3, ProteinContent 32.5

BEST FOUR-CHEESE MACARONI AND CHEESE | BETTER HOMES & GARDENS

Best Four-Cheese Macaroni and Cheese | Better Homes & Gardens image

This is it! Our four-cheese macaroni and cheese recipe is here to make your cheese-filled dreams come true. The classic version of our best macaroni and cheese is absolutely irresistible, but you can also customize it with our four different flavor variations including butternut squash, truffle oil, and more.

Provided by Julie Miltenberger

Categories Recipes and Cooking

Total Time 37 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield about 9 1/2 cups

Number Of Ingredients 15

Ingredients

Nonstick cooking spray
1 16 ounce package dried cavatappi or corkscrew-shape pasta
3 tablespoons unsalted butter
? cup finely chopped onion (1 small)
3 tablespoons all-purpose flour
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2?½ cups milk
8 ounces Gouda cheese, shredded* (2 cups)
4 ounces sharp cheddar cheese, shredded* (1 cup)
4 ounces Swiss cheese, shredded* (1 cup)
½ cup grated Parmesan cheese
1 tablespoon butter, melted
½ cup panko (Japanese-style bread crumbs)
Snipped fresh parsley (optional)

Steps:

Preheat broiler. Coat a 2 1/2- to 3-quart broiler-safe au gratin or baking dish with cooking spray; set aside.** Bring a large pot of lightly salted water to boiling. Add pasta and cook according to package directions. Drain and return to the warm pot.
Meanwhile, in a large saucepan melt the 3 tablespoons butter over medium heat. Add onion; cook and stir for 3 minutes. Stir in flour, kosher salt, and pepper. Add milk all at once. Cook, whisking constantly, until thickened and bubbly. Cook and whisk for 2 minutes more. Remove from heat.
Add Gouda cheese, cheddar cheese, Swiss cheese, and 1/4 cup of the Parmesan cheese, whisking until cheeses are melted and sauce is smooth. Add the cheese sauce to cooked pasta; stir to coat. Transfer mixture to prepared dish.
In a small microwave-safe bowl melt the 1 teaspoon butter. Stir in panko and the remaining 1/4 cup Parmesan cheese. Sprinkle panko mixture over pasta mixture. Broil 5 to 6 inches from the heat about 2 minutes or until top is browned. If desired, garnish with parsley.

Nutrition Facts : Calories 739 calories, CarbohydrateContent 72 g, CholesterolContent 111 mg, FatContent 34 g, ProteinContent 36 g, SaturatedFatContent 20 g, SodiumContent 858 mg, SugarContent 9 g

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