MACARONI AND 4 CHEESE RECIPE RECIPES

Name: Four Cheese Macaroni
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 2 1/4 cups small shell pasta; 1 cup nonfat milk; 1 cup shredded monterey jack cheese or 1 cup monterey jack pepper cheese; 1/2 cup shredded American cheese; 1/3 cup shredded part-skim mozzarella cheese; 1/4-1/2 teaspoon white pepper; 1/4 teaspoon ground mustard; 4 tablespoons grated parmesan-reggiano cheese

FOUR CHEESE MACARONI RECIPE - FOOD.COM

Four Cheese Macaroni Recipe - Food.com image

This is a wonderful way to use up all those bits of cheese left over in the fridge. The idea comes from Weight Watchers and it lends itself to using cheese you have on hand. Of course, Weight Watchers recommends reduced-fat cheese and there were quite a few changes made by me. To ensure that the sauce is nice and creamy, make sure that one of the cheeses you use is a processed cheese. True comfort food!

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 1/4 cups small shell pasta
1 cup nonfat milk
1 cup shredded monterey jack cheese or 1 cup monterey jack pepper cheese
1/2 cup shredded American cheese
1/3 cup shredded part-skim mozzarella cheese
1/4-1/2 teaspoon white pepper
1/4 teaspoon ground mustard
4 tablespoons grated parmesan-reggiano cheese

Steps:

Cook the pasta in boiling, salted water as per package directions; drain and return to the pot.
Stir in milk, Jack Cheese, American cheese, mozzarella cheese, pepper and ground mustard.
Cook over low heat, stirring constantly, until cheese melts, about 5 minutes.
Serve in individual dishes topped with 1 tablespoon of freshly grated Parmesan-Reggiano per serving.

Nutrition Facts : Calories 416.3, FatContent 15.9, SaturatedFatContent 9.7, CholesterolContent 47.4, SodiumContent 437, CarbohydrateContent 44.1, FiberContent 1.7, SugarContent 4.4, ProteinContent 23.2

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

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