MACARONI AND THREE CHEESES
This luxurious macaroni and cheese keeps unbaked in the refrigerator for up to a day; in the oven, it turns piping hot and creamy inside, and golden brown on top in less than an hour. Substitute your favorite melting cheeses (mozzarella, Monterey Jack, and fontina are great options), or vary the proportions of the ones listed here.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Bring a large pot of water to a boil. Butter a shallow 4-quart baking dish (oval or 9-by-13-inch rectangle); set aside.
- Generously salt boiling water; add pasta. Cook, according to package instructions, until 2 minutes short of al dente. Drain pasta, and return to pot.
- While pasta is cooking, melt butter in a large saucepan over medium. Transfer 2 tablespoons melted butter to a small bowl; set aside for topping. Add flour and mustard powder to remaining butter in saucepan. Cook, whisking, 1 minute (do not let flour darken). Whisk in milk. Bring to a boil; reduce heat to medium-low, and simmer until sauce is thickened, 2 to 3 minutes.
- Remove sauce from heat. Gradually whisk in cheeses; add Worcestershire sauce, and season generously with salt and pepper. Add sauce to pasta, and toss to combine; transfer to prepared baking dish.
- Place bread in food processor; pulse until very coarse crumbs form (you should have about 3 cups). Add reserved melted butter, and pulse just to moisten. Scatter crumbs over pasta in baking dish. (If making ahead, cover and refrigerate up to 1 day.)
- Place dish on a rimmed baking sheet, and bake until topping is golden and sauce is bubbling, 15 to 20 minutes. (If refrigerated, bake for 30 to 35 minutes.) Cool 5 minutes before serving.
Nutrition Facts : Calories 584 g, Fat 28 g, Fiber 2 g, Protein 24 g
BAKED THREE-CHEESE MACARONI
This legendary three-cheese mac and cheese is a must-have for big family events. My ultimate comfort food is a divine blend of cheddar, Gruyere and Parmesan cheeses. -Joan Sullivan, Gambrills, MD
Provided by Taste of Home
Categories Dinner Side Dishes
Time 50m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 12
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, Fat 24g fat (14g saturated fat), Cholesterol 76mg cholesterol, Sodium 515mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 2g fiber), Protein 27g protein.
THREE-CHEESE MACARONI
Melonie Corbin's creamy homemade macaroni and cheese is quick to fix and costs only 58¢ a helping. "You can add tuna, leftover ham or other meat, and vegetables to make this into a main dish," she related from Cottage Grove, Minnesota.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Cook macaroni according to package directions. Meanwhile, in a large saucepan, combine the soup, cheese, milk and butter. Cook and stir until cheese is melted. Drain macaroni; stir into cheese sauce.
Nutrition Facts : Calories 320 calories, Fat 13g fat (7g saturated fat), Cholesterol 29mg cholesterol, Sodium 834mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein.
THREE-CHEESE MACARONI
Provided by Food Network Kitchen
Categories main-dish
Time 32m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Whisk the egg, evaporated milk, cayenne, nutmeg, and salt and black pepper to taste in a bowl. Toss the grated cheeses in a separate bowl.
- Bring a large pot of salted water to a boil. Add the cauliflower and cook until almost falling apart, about 7 minutes. Transfer with a slotted spoon to a bowl. Add the pasta to the same water and cook until al dente, about 10 minutes. Drain, reserving 1/4 cup cooking water. Preheat the broiler.
- Combine the egg mixture and the grated cheeses in the empty pot and cook over medium-low heat, stirring constantly, until the cheeses melt and the sauce begins to thicken. Remove from the heat and add the cauliflower. Puree with an immersion blender until smooth and light (you can also use a regular blender). Stir in some of the reserved pasta water until creamy.
- Toss the pasta in the sauce; season with salt and black pepper. Transfer to a shallow casserole dish and top with muenster slices. Broil until golden brown, about 5 minutes.
EXTRA SPECIAL THREE-CHEESE MACARONI AND CHEESE
Steps:
- Grease a 2-quart baking dish .
- Heat the oven to 350 F.
- Cook macaroni in salted boiling water following package directions. Drain, rinse, and set aside.
- In a large saucepan , melt 2 tablespoons of butter over medium-low heat. Add the flour and cook, stirring, for 2 minutes. Gradually add the milk, stirring constantly; continue cooking and stirring until slightly thickened. Add the herbs, salt, and pepper, then stir in the goat cheese and cheddar. Stir in about 3 ounces of the Parmesan cheese; set the rest aside for the topping. Continue cooking and stirring the sauce until the cheeses have melted.
- Add the drained macaroni to the sauce and spoon it into the prepared baking dish.
- Melt the remaining 2 tablespoons of butter and toss with the breadcrumbs and the remaining Parmesan cheese. Mix until well blended and the crumbs are thoroughly coated with butter.
- Sprinkle the breadcrumb mixture over the casserole.
- Bake in the preheated oven for 25 to 30 minutes, until the casserole is browned and bubbling around the edges.
Nutrition Facts : Calories 535 kcal, Carbohydrate 33 g, Cholesterol 87 mg, Fiber 2 g, Protein 27 g, SaturatedFat 19 g, Sodium 1002 mg, Sugar 6 g, Fat 32 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
MACARONI AND THREE CHEESES WITH GARLIC BREADCRUMBS
Steps:
- 1. Preheat the oven to 325 degrees F. Butter a 2 1/2-quart baking dish. Bring a large pot of salted water to a boil over medium heat. Add the penne and cook, until just al dente, about 5 minutes. Drain and transfer to a large bowl. Add the havarti, gouda, and fontina cheeses and 1 tablespoon butter to the hot pasta and stir gently until cheeses begin to melt.
- 2. In a medium bowl, whisk the egg, evaporated milk, paprika, half the garlic, 1/2 teaspoon salt and pepper. Stir the egg mixture into the macaroni pasta. Transfer to the prepared baking dish; bake covered for 10 minutes.
- 3. Meanwhile, pulse the bread in a food processor with the olive oil, remaining garlic, and 1/4 teaspoon each salt and pepper; stir in the thyme leaves.
- 4. Uncover the casserole, sprinkle the pasta with the breadcrumb mixture, and bake until bubbly and golden brown, about 15 minutes more. Serve immediately.
SIMPLE MACARONI AND CHEESE
A very quick and easy fix to a tasty side-dish. Fancy, designer mac and cheese often costs forty or fifty dollars to prepare when you have so many exotic and expensive cheeses, but they aren't always the best tasting. This recipe is cheap and tasty.
Provided by g0dluvsugly
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Stovetop Macaroni and Cheese Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
- Melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. Slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. Add Cheddar cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes.
- Fold macaroni into cheese sauce until coated.
Nutrition Facts : Calories 630.2 calories, Carbohydrate 55 g, Cholesterol 99.6 mg, Fat 33.6 g, Fiber 2.1 g, Protein 26.5 g, SaturatedFat 20.9 g, Sodium 777 mg, Sugar 7.6 g
BAKED MACARONI WITH THREE CHEESES
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.
Provided by CookingONTheSide
Categories Cheese
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
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.
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MACARONI AND THREE CHEESES RECIPE - DAVID WALZOG
From foodandwine.com
5/5 Author David Walzog
- In a large pot of boiling salted water, cook the macaroni until barely al dente, about 6 minutes. Drain; return to the pot.
- Heat the oil in a large saucepan. Add the onion and cook over moderately high heat until softened, about 5 minutes. Add the milk and bring to a simmer.
- Meanwhile, preheat the oven to 350°. Melt 6 tablespoons of the butter in another large saucepan. Add the flour and cook over moderate heat, stirring constantly, until lightly golden, about 5 minutes; remove from the heat.
- Gradually whisk the simmering milk into the flour and butter mixture until smooth. Bring the sauce to a simmer and cook over low heat, whisking, until thick and bubbling, about 7 minutes. Stir in the mustard, Worcestershire sauce, salt and pepper. Add the Cheddar, Gorgonzola and 3/4 cup of the Parmesan and cook over low heat, stirring, just until melted. Fold in the macaroni until coated with sauce. Spread the macaroni in a 3-quart baking dish.
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