Four Cheese Macaroni and Cheese

Here's a stick to you ribs version of macaroni and cheese that uses four different cheeses for maximum flavor. It's a hearty serving- well worth the indulgence.

Four Cheese Macaroni and Cheese
Four Cheese Macaroni and Cheese

PREP TIME

20

minutes

TOTAL TIME

68

minutes

SERVINGS

9

servings

PREP TIME

20

minutes

TOTAL TIME

68

minutes

SERVINGS

9

servings

Ingredients

  • 1

    Spray cooking spray

  • 1/8

    tsp table salt, or to taste (for cooking pasta)

  • 12

    oz uncooked macaroni

  • 1

    Tbsp unsalted butter

  • 1

    Tbsp all-purpose flour

  • 2 1/2

    cups of 1% low-fat milk

  • 2

    cups onions, finely chopped

  • 1/2

    tsp paprika

  • 2

    pieces bay leaf

  • 1/4

    cups blue cheese, crumbled

  • 5

    oz cheddar or Colby cheese, shredded (extra-sharp suggested)

  • 3

    oz low-fat shredded cheddar cheese

  • 3/4

    tsp black pepper, freshly ground

  • 3/4

    tsp table salt

  • 2

    oz Parmesan cheese, finely grated (Parmigiano Reggiano suggested)

Directions

Preheat oven to 350 degrees. Coat a 3-quarter casserole dish with cooking spray; set aside. Cook macaroni i salted water as directed on package; set aside. Melt butter in a medium saucepan over medium-low heat. Slowly add flour, stirring constantly; cook for about 3 minutes. Slowly whisk in milk to thoroughly incorporate flour mixture. Stir in onion, paprika and bay leaf. Simmer for 15 minutes, stirring frequently; remove from heat. Combine blue cheese with about two-thirds of both types of cheddar cheese in saucepan and season to taste with salt and pepper; stir in macaroni. Pour half of macaroni mixture into prepared casserole dish and top with remaining cheddar cheeses. Pour in remaining macaroni mixture and sprinkle with Parmesan cheese; bake for 30 minutes. Let stand for about 5 to 10 minutes before slicing into 9 pieces. Yields 1 piece per serving.

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