4 INGREDIENTS MAC AND CHEESE RECIPES

FOUR-CHEESE MAC AND CHEESE RECIPE | FOOD & WINE

Four-Cheese Mac and Cheese Recipe | Food & Wine image

At Slows Bar BQ, Brian Perrone makes his mac and cheese using just cheddar, but its flavor is so rich that customers often assume he uses several cheeses. That inspired Perrone to create this decadent version, which includes cheddar, Muenster, Swiss and just a touch of cream cheese.

Provided by Food & Wine

Total Time 1 hours 35 minutes

Yield 6

Number Of Ingredients 17

Ingredients

1/4 cup vegetable oil
1/2 cup finely diced onion
1 garlic clove, minced
1/4 cup all-purpose flour
1 quart whole milk
1/2 teaspoon celery seeds
1/8 teaspoon ground mace
3 tablespoons Tabasco
1/4 teaspoon cayenne pepper
10 ounces extra-sharp cheddar cheese, shredded (3 cups)
4 ounces Muenster cheese, shredded (1 1/4 cups)
2 ounces Swiss cheese, shredded (3/4 cup)
1/4 cup cream cheese
Salt
Freshly ground black pepper
Butter, for the dish
1 pound medium pasta shells

Steps:

In a large saucepan, heat the oil until shimmering. Add the onion and cook over moderate heat until translucent, 5 minutes. Add the garlic and cook until fragrant, 1 minute. Stir in the flour to make a paste. Gradually whisk in the milk until smooth. Bring to a simmer, whisking, until the sauce thickens. Reduce the heat to low and simmer, whisking often, until no floury taste remains, 7 minutes. Add the celery seeds, mace, Tabasco and cayenne. Stir in the cheeses just until they melt. Remove from the heat and season the sauce with salt and pepper.
Butter a large, shallow baking dish. In a large pot of boiling salted water, cook the pasta shells until almost al dente, about 4 minutes. Drain the pasta and return it to the pot. Stir in the cheese sauce until thoroughly combined. Transfer the mixture to the prepared dish and let stand for 20 minutes.
Meanwhile, preheat the oven to 425°. Bake the pasta in the upper third of the oven for 25 minutes, until it’s bubbling and starting to brown. Turn the broiler on and broil the pasta for about 1 minute, until it’s browned and crisp on top. Let the mac and cheese rest for 10 minutes before serving.

FOUR CHEESE MACARONI AND CHEESE RECIPE | ALLRECIPES

Four Cheese Macaroni and Cheese Recipe | Allrecipes image

This is a layered four cheese recipe that my very good friend gave me. She knew I didn't like to cook and this was pretty simple to do. Now I make this dish every Thanksgiving.

Provided by Susan G.

Categories Main Dishes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 9 servings

Number Of Ingredients 7

Ingredients

½ (8 ounce) package elbow macaroni
1 cup shredded sharp Cheddar cheese
1 cup shredded provolone cheese
1 cup shredded mozzarella cheese
1 cup shredded Colby-Monterey Jack cheese
1 egg, beaten
1 cup milk

Steps:

Bring a large saucepan of lightly salted water to a boil. Place macaroni in the saucepan and cook for 8 to 10 minutes, or until al dente; drain.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
Spread the Cheddar cheese over the bottom of the baking dish. Top with a thin layer of macaroni. Top macaroni with Provolone cheese, another layer of macaroni, a layer of mozzarella and a third layer of macaroni. Top with a layer of Colby-Monterey Jack cheese. Pour the egg over all, followed by the milk.
Bake in the preheated oven 20 minutes, or until bubbly and golden brown.

Nutrition Facts : Calories 259.7 calories, CarbohydrateContent 11.9 g, CholesterolContent 68.7 mg, FatContent 16.2 g, FiberContent 0.4 g, ProteinContent 16.5 g, SaturatedFatContent 10.4 g, SodiumContent 419.9 mg, SugarContent 1.9 g

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FOUR-CHEESE MAC AND CHEESE RECIPE | FOOD & WINE

At Slows Bar BQ, Brian Perrone makes his mac and cheese using just cheddar, but its flavor is so rich that customers often assume he uses several cheeses. That inspired Perrone to create this decadent version, which includes cheddar, Muenster, Swiss and just a touch of cream cheese.
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