Best Four-Cheese Macaroni and Cheese

By á-174535

Ingredients

• Nonstick cooking spray
• 1 16 ounce package dried cavatappi or corkscrew-shape pasta
• 3 tablespoons unsalted butter
• 1/3 cup finely chopped onion (1 small)
• 3 tablespoons all-purpose flour
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 1/2 cups milk
• 8 ounces Gouda cheese, shredded* (2 cups)
• 4 ounces sharp cheddar cheese, shredded* (1 cup)
• 4 ounces Swiss cheese, shredded* (1 cup)
• 1/2 cup grated Parmesan cheese
• 1 teaspoon unsalted butter
• 2/3 cup panko (Japanese-style bread crumbs)
• Snipped fresh parsley (optional)

Details

Servings 6
Preparation time 30mins
Cooking time 30mins
Adapted from bhg.com

Preparation

Step 1

Preheat broiler. Coat a 2 1/2- to 3-quart broiler-safe au gratin or baking dish with cooking spray; set aside.** Bring a large pot of lightly salted water to boiling. Add pasta and cook according to package directions. Drain and return to the warm pot.

Meanwhile, in a large saucepan melt the 3 tablespoons butter over medium heat. Add onion; cook and stir for 3 minutes. Stir in flour, kosher salt, and pepper. Add milk all at once. Cook, whisking constantly, until thickened and bubbly. Cook and whisk for 2 minutes more. Remove from heat.

Add Gouda cheese, cheddar cheese, Swiss cheese, and 1/4 cup of the Parmesan cheese, whisking until cheeses are melted and sauce is smooth. Add the cheese sauce to cooked pasta; stir to coat. Transfer mixture to prepared dish.

In a small microwave-safe bowl melt the 1 teaspoon butter. Stir in panko and the remaining 1/4 cup Parmesan cheese. Sprinkle panko mixture over pasta mixture. Broil 5 to 6 inches from the heat about 2 minutes or until top is browned. If desired, garnish with parsley.