BEST 3 CHEESE MAC AND CHEESE RECIPE RECIPES

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BAKED MACARONI WITH THREE CHEESES RECIPE - CHEESE.FOOD.COM



Baked Macaroni With Three Cheeses Recipe - Cheese.Food.com image

This macaroni and cheese features a creamy sauce and crisp topping. A great macaroni and cheese requires perfect melding of the pasta and the cheese sauce. To get that, you'll need to ignore conventional wisdom about cooking pasta until just tender (al dente). To help the cheese sauce stick to the pasta, the macaroni is cooked until just beyond al dente, which makes it more absorbent and starchier. This recipe calls for a 3-quart casserole dish, but multiple smaller baking dishes could be used. I clipped this recipe from a newspaper.

Total Time 45 minutes

Prep Time 0S

Cook Time 45 minutes

Yield 6 serving(s)

Number Of Ingredients 11

1/2 cup unsalted butter
2 tablespoons unsalted butter
1 lb elbow macaroni
1 tablespoon olive oil
3 1/2 cups whole milk
1/2 cup all-purpose flour
ground black pepper, to taste
2 cups sharp cheddar cheese, grated
2 cups monterey jack cheese, grated
1 cup parmesan cheese, grated
1 cup panko breadcrumbs or 1 cup other coarse breadcrumbs

Steps:

  • Heat the oven to broil.
  • Use 1 T of butter to generously coat a 3-quart casserole dish.
  • Bring 6 quarts of water to a boil in large stockpot.
  • Add 2 T of salt, stir briefly, then add the pasta.
  • Cook until tender and just past al dente, about 10-13 minutes, or slightly longer than package directions.
  • Drain the pasta, then transfer it to a large bowl.
  • Drizzle the olive oil over the pasta, then toss to coat; set aside.
  • To make the sauce, in a small saucepan over low heat, bring the milk to a simmer.
  • Remove the pan from the heat.
  • In medium saucepan over medium heat, melt 1/2 cup of the remaining butter, using a whisk to swirl it to ensure the butter melts completely and does not turn brown.
  • If the butter begins to brown, lower the heat.
  • While whisking, sprinkle in the flour.
  • Continue to whisk until the mixture just bubbles, about 2 minutes.
  • Do not let the mixture brown.
  • While whisking, slowly pour the milk in the saucepan.
  • Continue whisking until there are no lumps.
  • Bring the sauce to a boil, then reduce the heat to low and season with salt and pepper.
  • Continue whisking until the sauce reaches the consistency of heavy cream and coats the back of a spoon, about 2 minutes.
  • Remove the sauce from the heat.
  • Whisk in 1 1/2 cups of the cheddar cheese, all of the Monterey Jack cheese and 1/2 cup of the Parmesan cheese.
  • Whisk until the cheese is completely melted and the sauce is smooth.
  • Pour the sauce over the pasta and gently toss to coat.
  • Transfer the pasta and sauce, using a rubber spatula to scrape the bowl, to the prepared casserole dish.
  • Set aside.
  • In small microwave-safe bowl, melt the remaining 1 T of butter by microwaving on high for about 20 seconds.
  • Add the breadcrumbs and remaining cheddar and parmesan cheeses; toss well.
  • Spread the bread crumb mixture evenly over the pasta.
  • Place the dish on the oven's middle rack and broil for 6-8 minutes, or until the edges are bubbly, and a crunchy crust forms on top.
  • Cool briefly before serving.

Nutrition Facts : Calories 1030, FatContent 56.9, SaturatedFatContent 33.6, CholesterolContent 152.8, SodiumContent 886, CarbohydrateContent 85.5, FiberContent 3.5, SugarContent 10.5, ProteinContent 43.2

BAKED THREE-CHEESE MACARONI RECIPE: HOW TO MAKE IT



Baked Three-Cheese Macaroni Recipe: How to Make It image

Legendary mac and cheese is a must-have for big family events. This ultimate comfort food is a divine blend of cheddar, Gruyere and Parmesan cheeses. —Joan Sullivan, Gambrills, Maryland

Provided by Taste of Home

Categories     Dinner    Side Dishes

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 12 servings.

Number Of Ingredients 12

1 package (16 ounces) elbow macaroni or fusilli pasta
6 tablespoons butter, cubed
1/2 cup all-purpose flour
4 cups 2% milk, warmed
4 cups shredded Gruyere cheese
2 cups shredded extra-sharp cheddar cheese
2 teaspoons salt
3/4 teaspoon freshly ground pepper
1/4 teaspoon freshly ground nutmeg
1-1/2 cups panko bread crumbs
1/2 cup grated Parmesan cheese
2 tablespoons butter, melted

Steps:

  • Preheat oven to 350°. Cook macaroni in a 6-qt. stockpot according to package directions for al dente. Drain; return to pot., In a large saucepan, melt 6 tablespoons butter over medium heat. Stir in flour until smooth; whisk in warmed milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened., Remove from heat; stir in Gruyere and cheddar cheeses, salt, pepper and nutmeg. Add to macaroni, tossing to coat., Transfer to a greased 13x9-in. baking dish. Toss bread crumbs with Parmesan cheese and melted butter; sprinkle over casserole. Bake, uncovered, 30-40 minutes or until bubbly and top is golden brown.

Nutrition Facts : Calories 487 calories, FatContent 24g fat (14g saturated fat), CholesterolContent 76mg cholesterol, SodiumContent 515mg sodium, CarbohydrateContent 41g carbohydrate (6g sugars, FiberContent 2g fiber), ProteinContent 27g protein.

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