FOUR-CHEESE MACARONI
I adapted this recipe from one a friend gave to me. It has a distinctive blue cheese taste and is very filling. I like to serve it with chicken. -Darlene Marturano, W. Suffield, Connecticut
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cook macaroni according to package directions. Meanwhile, in a Dutch oven, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. , Reduce heat to low; stir in cheeses until melted. Drain macaroni; add to cheese sauce and stir until coated.
Nutrition Facts : Calories 508 calories, Fat 23g fat (13g saturated fat), Cholesterol 65mg cholesterol, Sodium 603mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 2g fiber), Protein 26g protein.
BAKED MEXICAN MACARONI AND CHEESE
Olé! Reduced-fat ingredients make indulging in mac and cheese almost guilt free.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Cook and drain pasta as directed on package; set aside.
- In 3-quart saucepan, melt butter over medium heat. Add onion, mustard, salt, pepper and garlic; cook 5 to 7 minutes, stirring occasionally, until onion is tender. Stir in flour. Cook over medium-low heat, stirring constantly, until mixture is bubbly. Remove from heat.
- Stir in yogurt, stirring constantly. Gently stir in cheeses; stir in pasta. Pour into ungreased 2-quart casserole. Sprinkle with bread crumbs.
- Bake uncovered about 25 minutes or until bubbly.
Nutrition Facts : Calories 450, Carbohydrate 64 g, Cholesterol 25 mg, Fiber 3 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 10 g, TransFat 0 g
BAKED MAC AND CHEESE
Even people who have had their own homemade baked macaroni and cheese recipe for years ask for mine when they taste this crumb-topped version. For the best baked mac and cheese, use extra-sharp white cheddar cheese for more flavor. -Shelby Thompson of Dover, Delaware
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Cook macaroni according to package directions for al dente; drain., In a Dutch oven, heat 1/3 cup butter over medium heat; saute onion until tender. Stir in flour and seasonings until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir until thickened. Stir in cheese until melted. Stir in macaroni. Transfer to a greased 13x9-in. baking dish., In a microwave, melt remaining butter; toss with bread crumbs. Sprinkle over casserole. Bake, uncovered, until heated through, 30-35 minutes.
Nutrition Facts : Calories 689 calories, Fat 37g fat (22g saturated fat), Cholesterol 104mg cholesterol, Sodium 834mg sodium, Carbohydrate 62g carbohydrate (10g sugars, Fiber 3g fiber), Protein 28g protein.
GOURMET FOUR CHEESE MACARONI AND CHEESE
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.
Provided by The_Swedish_Chef
Categories Cheese
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
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.
4 CHEESE BAKED MACARONI
I was looking for another type of macaroni and cheese dish and came across this one from Emeril Lagasse. I haven't made it yet but plan on trying it out on my crew at Thanksgiving. What's not to like about Cream and Cheese - the epitome of comfort food.
Provided by Luby Luby Luby
Categories Cheese
Time 2h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a heavy medium saucepan melt 4 tablespoons butter over low heat.
- Add the flour and stir to combine.
- Cook, stirring constantly for 3 minutes.
- Increase the heat to medium and whisk in the half& half a little at a time.
- Cook until thickened, about 4 or 5 minutes, stirring often.
- Remove from heat, season with salt, pepper, hot sauce and 4 ounces of the grated parmesean cheese.
- Stir until the cheese melts and is smooth.
- Cover and set aside.
- Preheat the oven to 350 degrees.
- Fill a large pot with water, cover and bring to a boil over high heat.
- Add salt to taste and add the macaroni, stirring.
- Return to a boil and cook for about 5 minutes or until very al dente (slightly undercooked).
- Drain in a colander and return the macaroni to the pot.
- Add 2 tablespoons butter and the garlic and stir to combine.
- Add the white sauce and stir until well mixed then set aside.
- Using the remaining tablespoon of butter, grease a 3 quart casserole or baking dish and set aside.
- In a large bowl combine 4 ounces of the remaining parmesean cheese, cheddar, fontina and gruyere cheeses, tossing to combine.
- Place 1/3 of the macaroni in the bottom of the prepared casserole dish.
- Top with 1/3 of the mixed cheeses.
- Top with another 1/3 of the macaroni and another 1/3 of the cheese mixture.
- Repeat with the remaining macaroni and cheese mixture.
- In a small bowl combine the bread crumbs, the remaining 1/2 ounce of grated parmesean cheese and the Essence.
- Sprinkle this over the top of the macaroni and cheese.
- Bake 40 to 45 minutes or until the macaroni and cheese is bubbly and hot and the top is golden brown.
- Remove from oven and let sit for 5 minutes before serving.
BAKED MACARONI AND CHEESE
Provided by Trisha Yearwood
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- For the macaroni: Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish.
- Bring 4 quarts of water to a boil in a large saucepan. Add the salt and macaroni. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Drain well.
- For the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Continue to cook, stirring constantly, until the sauce thickens. Add the cheese and stir until it melts. Add the drained macaroni to the cheese sauce and mix thoroughly.
- For the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened.
- Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Bake until the dish bubbles around the edges, about 15 minutes.
MACARONI WITH 4 CHEESES!
In this episode, chef Emeril does what he does best: comfort food kicked up yet another notch! Chef Emeril revisits a couple of classic comfort food dishes, Emeril-style!
Provided by Emeril Lagasse
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a heavy, medium saucepan melt 4 tablespoons of the butter over low heat. Add the flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the half and half little by little. Cook until thickened, about 4 to 5 minutes, stirring frequently. Remove from the heat, season with the salt, pepper, hot sauce and 4 ounces of the grated parmesan. Stir until cheese is melted and sauce is smooth. Cover and set aside.
- Preheat the oven to 350 degrees F.
- Fill a large pot with water and bring to a boil over high heat. Add salt to taste and, while stirring, add the macaroni. Return to a boil, reduce the heat to a low boil and cook for about 5 minutes, or until macaroni is very al dente (slightly undercooked). Drain in a colander and return the macaroni to the pot. Add 2 tablespoons of the butter and the garlic and stir to combine. Add the bechamel sauce and stir until well combined. Set aside.
- Using the remaining tablespoon of butter, grease a 3-quart baking dish or casserole and set aside.
- In a large bowl combine 4 ounces of the remaining parmesan cheese, cheddar, fontina and gruyere cheeses. Toss to combine.
- Place one-third of the macaroni in the bottom of the prepared baking dish. Top with one-third of the mixed cheeses. Top with another third of the macaroni and another third of the cheese mixture. Repeat with the remaining macaroni and cheese mixture. In a small bowl combine the bread crumbs, remaining 1/2 ounce of grated parmesan, and the Essence and toss to combine. Sprinkle this over the top of the macaroni and cheese.
- Bake for 40 to 45 minutes, or until the macaroni and cheese is bubbly and hot and the top is golden brown. Remove from the oven and allow to sit for 5 minutes before serving.
FOUR-CHEESE BAKED MACARONI
Perfect for those backyard buffets or family reunions. This "mac and cheese" goes three cheeses better than usual; beyond cheddar, it has mozzarella, Jarlsberg, and Parmesan. Assemble whenever your schedule allows; just allow extra baking time if the casserole goes straight from the fridge to oven.
Provided by Alan in SW Florida
Categories Lunch/Snacks
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees Fahrenheit. Coat bottom and sides of a 13x9x2-inch glass baking dish with nonstick vegetable-oil cooking spray.
- Cook rotelli pasta in a large pot of lightly salted boiling water following the package directions. Drain the pasta well.
- Meanwhile, mix together the shredded cheddar, mozzarella, and Jarlsberg cheeses and the grated Parmesan cheese in a large bowl.
- Over medium heat, melt the butter in the pot in which the pasta was cooked. Whisk the flour into the melted butter until well blended; continue to cook, whisking constantly, for 2 minutes to eliminate flour taste. Whisk in 1 cup of the milk until well blended. Gradually whisk in the remaining milk, 1 cup at a time, whisking after each addition until well blended. Stir in the salt, nutmeg, and ground red pepper. Bring the mixture to simmering; cook, whisking constantly, until thickened and smooth, about 2 minutes. Remove saucepan from heat. Stir in 2 cups of the cheese mixture, whisking until the sauce is very smooth.
- Add the cooked pasta to the cheese sauce in the pot; toss together until well blended.
- Sprinkle 1/2 cup of the remaining cheese mixture evenly over the bottom of the prepared baking dish. Spoon half of the pasta mixture into the baking dish, spreading evenly. Sprinkle 1 cup of the cheese mixture over the pasta. Spoon the remaining pasta mixture over the cheese mixture. Sprinkle the remaining cheese mixture over the top of pasta. Arrange sliced tomatoes over top of casserole.
- Bake the macaroni and cheese in the preheated 350 degree oven for 45 minutes or until the top of the macaroni is lightly golden. Let dish stand for at least 10 minutes before serving.
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4.6/5 (14)Total Time 50 minsCategory Dinner, Side DishCalories 408 per serving
- Whisk until smooth then slowly pour in the milk, a little at a time. (I always reserve approximately ½ cup milk. Some flours will absorb more/less liquid so you might not need all of it and sometimes after adding cheese I like to thin out the sauce just a little with the remaining milk.)
- Whisk continuously until the sauce is thick then turn down the heat, add the spices and allow to simmer, stirring, until the sauce is thick and cooked through (this takes around 7-10 minutes on a gentle heat).
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