Smoky Four Cheese Macaroni Bake

By Hester

"This rich macaroni combines the savory flavors of Swiss, Monetary Jack, sharp Cheddar, cream and Parmesan cheeses along with sautéed garlic and onion to make a creamy sauce to die for. Add a little liquid smoke for a, well, smoky taste."

Ingredients

• 1 (12 ounce) package macaroni
• 1/4 cup butter
• 1/2 cup minced onion
• 1 1/2 tablespoons minced garlic
• 1/4 cup all-purpose flour
• 1/2 cup half-and-half cream
• 1 1/2 cups milk
• 1 pinch ground nutmeg
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon Worcestershire sauce
• 1/2 teaspoon dry mustard powder
• 1/2 teaspoon liquid smoke flavoring (optional)
• 1 cup grated Parmesan cheese
• 1 (8 ounce) package cream cheese, cubed
• 1 cup shredded Swiss cheese
• 2 cups shredded Monterey Jack cheese
• 1/3 cup shredded sharp Cheddar cheese
• salt and pepper to taste
• 1 (14 ounce) cans stewed tomatoes, undrained, crushed
• 2 tablespoons unsalted butter, plus more for baking dish
• 2 tablespoons extra-virgin olive oil
• 1/2 cup bread crumbs or panko
• 2 large garlic cloves, minced
• 1/2 cup crispy fried onions
• 1/2 cup grated Parmesan cheese
• 1/2 tsp kosher salt

Details

Servings 8
Adapted from allrecipes.com

Preparation

Step 1

1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
Meanwhile, in a large skillet over medium heat, heat butter and oil until butter foam subsides. Add panko and garlic; cook, stirring, until crumbs are golden brown, 4 to 6 minutes. Transfer crumbs to a medium bowl, stir in 1/2 cup Parmesan and salt, and set aside.

2 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

3 Meanwhile, melt the butter in a large saucepan over medium heat. Stir in the onion, and cook for 3 minutes until it begins to soften. Add the garlic, and continue cooking until the onion has softened and turned translucent, about 2 minutes more. Slowly stir in the flour, and cook, stirring constantly for 5 minutes.

4 Stir in the half-and-half and milk, and bring to a simmer. Reduce heat to medium-low and stir in mustard powder and liquid smoke; simmer for 10 minutes, stirring occasionally. Add 1 cup of Parmesan cheese, along with the cream cheese, Swiss, Monterey Jack, and Cheddar cheeses; stir until melted. Season to taste with salt and pepper, then stir in the drained macaroni noodles & tomatoes. Pour into the prepared baking dish. Sprinkle the remaining 1/2 cup of Parmesan cheese, fried onoins and breadcrumbs over the macaroni

5 Bake in preheated oven until bubbly and brown, about 30 minutes. Remove from the oven and allow to stand 5 to 10 minutes before serving.