MACARONI WITH FOUR CHEESES
This is a great recipe for cheese and/or macaroni lovers! It's really easy to make and it's really yummy. My children love it! You can add salami, but then leave out the garlic.
Provided by Anthi Cyprus
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish.
- 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. Pour macaroni into prepared baking dish. Stir feta cheese and halloumi cheese into the macaroni.
- Heat oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add tomatoes, mint, and ground black pepper; continue to cook and stir until the tomato softens, about 3 minutes. Melt the cream cheese into the tomato mixture; pour over macaroni mixture and stir to coat. Sprinkle Edam cheese evenly over the macaroni mixture.
- Bake in the preheated oven until the top is bubbling, about 20 minutes.
Nutrition Facts : Calories 786.2 calories, Carbohydrate 69.1 g, Cholesterol 119.9 mg, Fat 42.4 g, Fiber 5.3 g, Protein 33.1 g, SaturatedFat 23.7 g, Sodium 1139.7 mg, Sugar 6.9 g
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.
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.
FOUR CHEESE MACARONI AND CHEESE
This is a layered four cheese recipe that my very good friend gave me. She knew I didn't like to cook and this was pretty simple to do. Now I make this dish every Thanksgiving.
Provided by Susan G.
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 40m
Yield 9
Number Of Ingredients 7
Steps:
- Bring a large saucepan of lightly salted water to a boil. Place macaroni in the saucepan and cook for 8 to 10 minutes, or until al dente; drain.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
- Spread the Cheddar cheese over the bottom of the baking dish. Top with a thin layer of macaroni. Top macaroni with Provolone cheese, another layer of macaroni, a layer of mozzarella and a third layer of macaroni. Top with a layer of Colby-Monterey Jack cheese. Pour the egg over all, followed by the milk.
- Bake in the preheated oven 20 minutes, or until bubbly and golden brown.
Nutrition Facts : Calories 259.7 calories, Carbohydrate 11.9 g, Cholesterol 68.7 mg, Fat 16.2 g, Fiber 0.4 g, Protein 16.5 g, SaturatedFat 10.4 g, Sodium 419.9 mg, Sugar 1.9 g
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.
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.
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
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