Macaroni With 4 Cheeses Recipes

BEST FOUR-CHEESE MACARONI AND CHEESE

Steps:

• 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.

GOURMET FOUR CHEESE MACARONI AND CHEESE

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

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.

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 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 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 CASSEROLE

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.

FOUR-CHEESE MACARONI AND CHEESE

Steps:

• Heat oven to 375 degrees. Butter a 2-quart gratin dish.
• Bring a large pot of heavily salted water to a boil. Cook pasta to al dente; drain well.
• Transfer hot pasta to a large bowl and toss immediately with Brie and cream cheese until melted and smooth. In a separate bowl, whisk together eggs, mascarpone and parmigiano. Stir egg mixture into pasta. Season with pepper and nutmeg.
• Turn pasta into prepared pan. Bake until golden brown and bubbling, about 30 minutes. Serve immediately.

SMOKY FOUR CHEESE MACARONI BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
• 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.
• 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.
• 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. Pour into the prepared baking dish. Sprinkle the remaining 1/2 cup of Parmesan cheese and breadcrumbs over the macaroni
• 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.

MACARONI AND CHEESE

Steps:

• Heat oven to 375 degrees. Lightly butter a 2-quart casserole. Set aside. Cook macaroni in a large pot of boiling water according to package instructions. Drain, rinse with cool water to stop the cooking, and set aside.
• Warm milk in a medium saucepan over medium-low heat. Melt butter in a large heavy pot over medium heat. Gradually whisk in flour and cook for 2 minutes, or until mixture is thick and smooth. Whisking constantly, gradually add warm milk. Cook over medium-low heat 8 to 10 minutes, whisking occasionally. Remove white sauce from heat; add salt, pepper, and cayenne.
• In a bowl, combine 1/4 cup each yellow and white cheddar and 1/4 cup Parmesan; set aside. Set aside 1 tablespoon scallions. Add remaining 1 3/4 cups of both cheddars and 3/4 cup Parmesan to warm white sauce. Stir well. Stir in remaining scallions, then the cooked macaroni. Add goat cheese in 1-inch pieces; fold gently to combine.
• Transfer mixture to casserole; top with reserved scallions and cheeses. Bake until golden brown and bubbling, 30 to 35 minutes.

FOUR CHEESE MACARONI

Steps:

• Heat oven to 350°F.
• Combine first 3 ingredients in medium bowl. Stir in 1 cup cheese.
• Cook macaroni as directed on package, omitting salt. Meanwhile, melt butter in large saucepan on low heat. Stir in flour and red pepper; cook and stir 2 min. or until bubbly. Gradually stir in milk; cook on medium heat 3 to 5 min. or until mixture comes to boil, stirring constantly. Stir in sour cream; simmer on low heat 3 to 5 min. or until thickened. Add remaining cheese; cook and stir 2 min. or until melted.
• Drain macaroni. Add to sauce; stir to evenly coat. Spoon into 8 (1-cup) baking dishes sprayed with cooking spray; sprinkle with cheese mixture.
• Bake 10 min. or until heated through.

4 CHEESE BAKED MACARONI

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.