4 Cheese Mac And Cheese Recipes

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FOUR-CHEESE MACARONI



Four-Cheese Macaroni image

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

1 package (16 ounces) elbow macaroni
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
3 cups 2% milk
2 cups shredded cheddar cheese
1-1/2 cups shredded Swiss cheese
1/2 cup crumbled blue cheese
1/2 cup grated Parmesan cheese

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.

GOURMET FOUR CHEESE MACARONI AND CHEESE



Gourmet Four Cheese Macaroni and Cheese image

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

1 lb rotelle pasta (They look like wagon wheels)
3/4 lb sharp cheddar cheese, shredded (I used an aged 5 year old variety)
1/2 lb gruyere cheese, shredded
1/2 cup asiago cheese, shredded
1/2 cup Fontina cheese, shredded
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups milk (I used 2%)
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon dried mustard
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cayenne pepper
1 cup panko breadcrumbs (Japanese Bread Crumbs)

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.

MACARONI WITH 4 CHEESES!



Macaroni with 4 Cheeses! image

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

1/2 teaspoon minced garlic
4 ounces grated cheddar cheese
4 ounces grated fontina cheese
4 ounces grated gruyere cheese
1/4 cup fresh bread crumbs
1/2 teaspoon Essence or Creole Seasoning
4 tablespoons butter, plus 2 tablespoons, plus 1 tablespoon
4 tablespoons flour
2 cups half and half
3/4 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon Emeril's Red Hot Sauce
8 1/2 ounces grated Parmigiano-Reggiano, or other good-quality parmesan cheese (about 2 cups)
1 pound elbow macaroni

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.

MAC AND FOUR CHEESES



Mac And Four Cheeses image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 20m

Yield 8 servings

Number Of Ingredients 11

1 pound macaroni
Salt
1 cup heavy cream
2 tablespoons butter
1 clove garlic, peeled
1/2 cup grated fontina
1/2 cup crumbled goat cheese (chevre)
1/2 cup grated Parmesan
1/2 cup grated Romano
Freshly ground black pepper
Minced fresh parsley, as needed

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 CASSEROLE



Four Cheese Macaroni Casserole image

This casserole is quick and easy but full of flavor. Both children and adults love it!

Provided by MSDELENA

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h

Yield 6

Number Of Ingredients 10

3 cups uncooked macaroni
1 (28 ounce) can whole peeled tomatoes, drained and chopped
1 teaspoon Italian seasoning
1 teaspoon dried oregano
1 teaspoon basil
salt and pepper to taste
1 ½ cups grated Cheddar cheese
1 ½ cups shredded mozzarella cheese
¾ cup freshly grated Parmesan cheese
¼ cup crumbled feta cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to boil over high heat. Add macaroni, and cook until al dente, about 8 to 10 minutes. Drain, and pour hot pasta into a casserole dish.
  • Meanwhile, in a large bowl, stir together tomatoes, italian seasoning, oregano, basil, salt, and pepper.
  • Stir into the hot pasta 1 cup of Cheddar, 1 cup of mozzarella, and 1/2 cup of Parmesan. Continue to stir until the cheeses have melted. Then stir in tomato and herb mixture. Sprinkle 1/2 cup Cheddar, 1/2 cup mozzarella, 1/4 cup Parmesan, and 1/4 cup feta over the top of the casserole.
  • Bake in preheated oven for 15 to 25 minutes.

Nutrition Facts : Calories 511.3 calories, Carbohydrate 47 g, Cholesterol 74.6 mg, Fat 22.8 g, Fiber 3.3 g, Protein 29.7 g, SaturatedFat 14 g, Sodium 887.5 mg, Sugar 5.6 g

4 CHEESE BAKED MACARONI



4 Cheese Baked Macaroni image

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

4 tablespoons butter
2 tablespoons butter
1 tablespoon butter
4 tablespoons flour
2 cups half-and-half
3/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon hot sauce
8 1/2 ounces grated parmigiano-reggiano cheese (about 2 cups)
1 lb elbow macaroni
1/2 teaspoon minced garlic
4 ounces grated cheddar cheese
4 ounces grated Fontina cheese
4 ounces grated gruyere cheese
1/4 cup fresh breadcrumb
1/2 teaspoon spice essence (Emeril Lagasse's Essence)

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.

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2013-05-09  · 1 clove garlic, minced. ¼ cup all-purpose flour. 1 quart whole milk. ½ teaspoon celery seeds. ⅛ teaspoon ground mace. 3 tablespoons Tabasco. …
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  • 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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2017-05-01  · Directions. 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 …
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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.
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FOUR-CHEESE MACARONI AND CHEESE RECIPE - EATINGWELL
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FOUR CHEESE SLOW COOKER MACARONI AND CHEESE - SAVORY SPICERACK
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FOUR CHEESE MAC AND CHEESE RECIPE - DELISH.COM
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FOUR CHEESE BAKED MAC AND CHEESE (VIDEO) COOKED BY JULIE
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FOUR CHEESE MACARONI AND CHEESE RECIPE | LEITE'S CULINARIA
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FOUR CHEESE BACON MAC AND CHEESE RECIPE - GRACE AND GOOD EATS
2016-02-26  · In a medium saucepan, melt butter and flour together over medium heat. Slowly whisk in the milk, pouring in a thin stream and stirring constantly. Stir in the onion powder, salt, and pepper. Simmer for 2 minutes. Whisk in cheese slices and most of the shredded cheese mixture. Combine cooked pasta and cheese sauce.
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MAC AND CHEESE RECIPE - MACARONI WITH 4 CHEESES DELICIOUS!
2018-05-17  · Stir the sauce until the cheeses have melted. Season the cheese sauce with salt and pepper as desired. Stir the sauce through the pasta. Pour the macaroni and cheese into a casserole or individual ramekins. Sprinkle the topping ingredients evenly over the macaroni cheese. Bake for 20 minutes or until the top is golden.
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JALAPENO BACON MAC AND CHEESE - THERESCIPES.INFO
Stir in jalapenos and 3 cups cheese until cheese is melted. Reserve 1/4 cup crumbled bacon; stir remaining bacon into sauce. Drain macaroni and return to pot; stir in cheese sauce. Transfer to a greased 13x9-in. baking dish; sprinkle with remaining cheese and reserved bacon. Bake, uncovered, 8-10 minutes or until cheese is melted.
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FOUR CHEESE MACARONI AND CHEESE - BAKED MACARONI AND ...
260 calories; protein 16.5g; carbohydrates 11.9g; fat 16.2g; cholesterol 68.7mg; sodium 419.9mg.
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Top Asked Questions

How to make 4 Cheese Mac and cheese in 50 minutes?
A simple fail-proof 4 cheese mac and cheese recipe in under 50 minutes! Bring a pot of water to a boil and salt generously. While the water comes up to a boil, melt the butter in a skillet and then add the all-purpose flour. Whisk the all-purpose flour and melted butter over medium-high heat for about 2 minutes.
What is the best way to cook macaroni and cheese?
Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Reduce heat to low; stir in cheeses until melted. Drain macaroni; add to cheese sauce and stir until coated.
What kind of cheese do you put on Mac and cheese?
Macaroni and cheese made from scratch with onion, cheddar cheese and dry mustard. Elbow macaroni is layered with Cheddar cheese and baked with evaporated milk in this easy classic. Get out your slow cooker and fill it with pre-boiled macaroni, sharp Cheddar cheese, evaporated milk, whole milk and eggs.
What are the 4 cheese macaroni and cheese?
This four cheese macaroni and cheese is made with a creamy béchamel sauce, penne pasta, fontina, Gorgonzola, pecorino Romano, and Parmesan cheeses, and finished with a crispy panko topping. Adapted from America’s Test Kitchen | The Make-Ahead Cook | America’s Test Kitchen, 2014

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