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.
MAC AND FOUR CHEESES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 20m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Cook the macaroni according to the package directions in lightly salted water, leaning toward the al dente side. Do not overcook!
- Put the cream, butter and garlic clove into a Dutch oven and heat on the stove over low heat. When the cream is hot, add the fontina, goat cheese, Parmesan and Romano.
- Drain the macaroni (reserving some of the cooking water if needed) and add it to the pot. Stir gently to combine, adding hot macaroni water as needed for consistency. Don't overmix; if there are little clumps of cheese here and there, it's fine! Taste and add about 1/2 teaspoon salt if needed. Add some pepper and minced parsley and stir. Serve immediately.
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.
4-CHEESE MAC AND CHEESE WITH SPICY CHILI CRUST
Provided by Food Network
Categories main-dish
Time 32m
Yield 16 (2-ounce) servings
Number Of Ingredients 6
Steps:
- In a medium saucepan over high heat, bring the cream to a boil and then reduce the heat to a simmer. Slowly whisk in the mixed cheeses until smooth. Add the pepper and truffle oil. Add the partially cooked pasta letting it finish cooking in the cheese mix, about 2 to 3 minutes. Spoon into ramekins or other serving dish and top with the bread crumbs.
MACARONI AND 4 CHEESES
Steps:
- Preheat the oven to 375 degrees F. Coat a 9 by 13-inch baking pan with cooking spray.
- Bring a large pot of water to a boil. Add the macaroni and cook until tender but firm, about 5 to 8 minutes. Drain and transfer to a large bowl.
- Meanwhile, place the frozen squash and milk into a large saucepan and cook over a low heat, stirring occasionally and breaking up the squash with a spoon until it is defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from heat and stir in the Cheddar, jack cheese, ricotta cheese, salt, mustard and cayenne pepper. Pour cheese mixture over the macaroni and stir to combine. Transfer the macaroni and cheese to the baking dish.
- Combine bread crumbs, Parmesan cheese and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake for 20 minutes, then broil for 3 minutes so the top is crisp and nicely browned.
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 MACARONI
The epitome of comfort: Creamy mac and cheese with melty Mexican-Style cheese shreds and a crunchy SHAKE 'N BAKE topping.
Provided by My Food and Family
Categories Macaroni & Cheese
Time 30m
Yield 8 servings, about 1 cup each
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Combine first 3 ingredients in medium bowl. Stir in 1 cup cheese.
- Cook macaroni as directed on package, omitting salt. Meanwhile, melt butter in large saucepan on low heat. Stir in flour and red pepper; cook and stir 2 min. or until bubbly. Gradually stir in milk; cook on medium heat 3 to 5 min. or until mixture comes to boil, stirring constantly. Stir in sour cream; simmer on low heat 3 to 5 min. or until thickened. Add remaining cheese; cook and stir 2 min. or until melted.
- Drain macaroni. Add to sauce; stir to evenly coat. Spoon into 8 (1-cup) baking dishes sprayed with cooking spray; sprinkle with cheese mixture.
- Bake 10 min. or until heated through.
Nutrition Facts : Calories 500, Fat 23 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 65 mg, Sodium 530 mg, Carbohydrate 55 g, Fiber 2 g, Sugar 5 g, Protein 19 g
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.
FOUR CHEESE MACARONI
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!
Provided by PaulaG
Categories Pasta Shells
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
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, Fat 15.9, SaturatedFat 9.7, Cholesterol 47.4, Sodium 437, Carbohydrate 44.1, Fiber 1.7, Sugar 4.4, Protein 23.2
4-CHEESE MAC 'N' BACON
This is based on a popular dish at T's restaurant in Chicago. But I modified what I tasted and added a touch of bacon to really give it some heartiness. Whoever you serve this to will immediately declare it the best mac 'n' cheese they've ever had. Unite against boxed mac 'n' cheese!
Provided by chuckmall
Categories Cheese
Time 1h
Yield 1 large platter, 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven at 375 degrees. Butter a 3-quart casserole dish. Fry bacon slices; set on paper towels. Pour off all but approximately 3 tablespoons of the bacon grease. Put pan back on medium heat and add onion. Cook about 5 minutes, until softened. While stirring constantly, add about a third of the flour; continue stirring and slowly adding flour, for at least 1 minute.
- Transfer onion/flour mixture to a large, heavy saucepan on medium heat. While whisking, slowly pour in milk. Cook while whisking until mixture bubbles and gets thicker (not necessarily "thick"). Remove pan from heat. Add salt, pepper, cayenne pepper, the cheeses and stir. Crumble bacon and add it, stirring. Set aside.
- Cook pasta in a large saucepan about 2-3 minutes less than box's instructions. Drain pasta in a colander, rinse with cold water, and drain again. Stir pasta into the cooked cheese sauce. Bake until browned on top, about 30 minutes. Let dish stand for at least 5 minutes before serving.
Nutrition Facts : Calories 544.5, Fat 25.5, SaturatedFat 15.2, Cholesterol 78.4, Sodium 1105.7, Carbohydrate 47.7, Fiber 1.8, Sugar 9, Protein 30
FOUR CHEESE CHICKEN MAC QUESADILLA
Here's our version of two family favorites-mac and cheese and chicken quesadillas-in one sure-to-please dish.
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Cook Macaroni in large saucepan as directed on package; drain. Return macaroni to saucepan.
- Squeeze Cheese Sauce over hot macaroni. Add chicken, cheddar cheese and tomatoes and chiles; mix lightly.
- Top half of each tortilla with about 3/4 cup macaroni mixture; fold in half to enclose filling. Heat large nonstick skillet on medium-high heat. Add quesadillas, 2 at a time; cook 3 to 5 min on each side or until lightly browned on both sides. Repeat with remaining quesadillas.
Nutrition Facts : Calories 450, Fat 14 g, SaturatedFat 5 g, TransFat 0.5 g, Cholesterol 40 mg, Sodium 1190 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 21 g
FOUR CHEESE MACARONI
A very rich and creamy version of macaroni and cheese. This can be made any time of the year. My whole family loves it.
Provided by DAIZYX69
Categories Pasta by Shape
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add the oil and the pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.
- In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni.
- In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.
- Preheat oven to 350 degrees F (175 degrees C).
- Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese food, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.
- Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.
Nutrition Facts : Calories 831.8 calories, Carbohydrate 62.1 g, Cholesterol 193.8 mg, Fat 51.2 g, Fiber 2.4 g, Protein 31 g, SaturatedFat 30.1 g, Sodium 876.8 mg, Sugar 2.5 g
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- In a large saucepan, heat the oil until shimmering. Add the onion and cook over moderate heat until translucent, 5 minutes. Add the garlic and cook until fragrant, 1 minute. Stir in the flour to make a paste. Gradually whisk in the milk until smooth. Bring to a simmer, whisking, until the sauce thickens. Reduce the heat to low and simmer, whisking often, until no floury taste remains, 7 minutes. Add the celery seeds, mace, Tabasco and cayenne. Stir in the cheeses just until they melt. Remove from the heat and season the sauce with salt and pepper.
- Butter a large, shallow baking dish. In a large pot of boiling salted water, cook the pasta shells until almost al dente, about 4 minutes. Drain the pasta and return it to the pot. Stir in the cheese sauce until thoroughly combined. Transfer the mixture to the prepared dish and let stand for 20 minutes.
- Meanwhile, preheat the oven to 425°. Bake the pasta in the upper third of the oven for 25 minutes, until it’s bubbling and starting to brown. Turn the broiler on and broil the pasta for about 1 minute, until it’s browned and crisp on top. Let the mac and cheese rest for 10 minutes before serving.
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