SIX CHEESE MACARONI AND CHEESE RECIPES

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6-CHEESE MACARONI AND CHEESE RECIPE - CHEESE.FOOD.COM



6-Cheese Macaroni and Cheese Recipe - Cheese.Food.com image

If you're like me, you're always on the quest for the 'perfect' mac and cheese. Now, I've eaten a lot of mac and cheese because it's the ultimate comfort food, and my family and I love it, but I had never found the penultimate recipe for it...always on the search...well, I think I may just have come up with it! Using the mac and cheese recipe posted at the splendidtable.com as a jumping-off point, I devised this version which is rich, creamy, super-cheesey, and inordinantly delicious. I can certainly be significantly lightened down by using low-fat milk and cheeses.

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 10 serving(s)

Number Of Ingredients 13

1 lb elbow macaroni
3 cups milk
8 ounces cream cheese
2 tablespoons butter
1 tablespoon prepared mustard
3/4 teaspoon dry garlic granules (NOT garlic salt) or 2 garlic cloves, very finely minced
5 drops hot sauce
1/3 teaspoon salt
2 eggs, beaten to blend
1 cup grated cheddar cheese
1 cup grated asiago cheese
1 cup grated mozzarella cheese or 1 cup monterey jack cheese
3/4 cup grated parmesan cheese

Steps:

  • Boil elbow macaroni in plenty of salted water until al dente. Drain.
  • Grease a 9 X 13-inch pyrex baking dish. Preheat oven to 375°F.
  • Meanwhile, in a small processor, combine milk, cream cheese, mustard, garlic, hot sauce and salt.
  • Pour drained pasta and milk/cream cheese mixture back into pot pasta was cooked in . Allow to 'sit' in pot for 15 minutes, stirring occasionally. This is an important step and must not be left out as it allows the sauce to start thickening and be absorbed by the pasta and not just settle in the bottom of the baking dish. After 15 minutes, add various cheeses and beaten eggs and mix well altogether.
  • Pour into prepared baking dish. Bake until golden-brown and bubbly, about 20-25 minutes.
  • Note: This recipe can be made even more decadent by browning 1/2 cup of dry breadcrumbs in 1 tblsp melted butter in a small skillet. Stir in 1/4 cup parmesan cheese at the end and sprinkle over mac and cheese for final 10 minutes of baking.

Nutrition Facts : Calories 484.4, FatContent 26, SaturatedFatContent 15.6, CholesterolContent 120.8, SodiumContent 510.9, CarbohydrateContent 39.7, FiberContent 1.5, SugarContent 1.4, ProteinContent 22.5

"6 CHEESE UNDER" MAC & CHEESE | RACHAEL RAY IN SEASON



Provided by Rachael Ray Every Day

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Number Of Ingredients 13

5 cups milk
5 tablespoons butter
½ cup flour
1?½ cups grated Gruyere
3 ounces fontina, cut into small chunks
½ cup grated Monterey jack
2 sliced American cheese
3?½ cups grated sharp yellow cheddar
½ teaspoon mustard powder
¼ teaspoon ground nutmeg
Salt and pepper
1 pound macaroni
½ cup grated Parmesan

Steps:

  • Preheat the oven to 400 degrees . Grease a 3-qt. casserole dish. Bring a large pot of salted water to a boil.
  • Meanwhile, in a large pan, bring the milk to a simmer over medium. In a large skillet, melt the butter over medium until it begins to bubble. Add the flour; cook, whisking, for 1 minute. Slowly whisk in the hot milk. Cook, whisking, until the sauce thickens, about 6 minutes. Stir in the Gruyere, fontina, Monterey jack, American cheese, 2 cups cheddar, mustard powder and nutmeg; season.
  • Cook the pasta until al dente; drain and rinse. Stir the pasta into the cheese sauce, then transfer to the prepared dish. Sprinkle with the remaining 1 1/2 cups cheddar and the Parmesan. Bake until browned, 30 to 40 minutes. Let cool 5 minutes before serving.

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