MACARONI AND THREE CHEESES
This luxurious macaroni and cheese keeps unbaked in the refrigerator for up to a day; in the oven, it turns piping hot and creamy inside, and golden brown on top in less than an hour. Substitute your favorite melting cheeses (mozzarella, Monterey Jac
Categories macaroni and cheese three cheeses macaroni and three cheeses mac and cheese pasta recipes comfort food
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Bring a large pot of water to a boil. Butter a shallow 4-quart baking dish (oval or 9-by-13-inch rectangle); set aside.
- Generously salt boiling water; add pasta. Cook, according to package instructions, until 2 minutes short of al dente. Drain pasta, and return to pot.
- While pasta is cooking, melt butter in a large saucepan over medium. Transfer 2 tablespoons melted butter to a small bowl; set aside for topping. Add flour and mustard powder to remaining butter in saucepan. Cook, whisking, 1 minute (do not let flour darken). Whisk in milk. Bring to a boil; reduce heat to medium-low, and simmer until sauce is thickened, 2 to 3 minutes.
- Remove sauce from heat. Gradually whisk in cheeses; add Worcestershire sauce, and season generously with salt and pepper. Add sauce to pasta, and toss to combine; transfer to prepared baking dish.
- Place bread in food processor; pulse until very coarse crumbs form (you should have about 3 cups). Add reserved melted butter, and pulse just to moisten. Scatter crumbs over pasta in baking dish. (If making ahead, cover and refrigerate up to 1 day.)
- Place dish on a rimmed baking sheet, and bake until topping is golden and sauce is bubbling, 15 to 20 minutes. (If refrigerated, bake for 30 to 35 minutes.) Cool 5 minutes before serving.
BAKED MACARONI WITH THREE CHEESES
This macaroni and cheese features a creamy sauce and crisp topping. A great macaroni and cheese requires perfect melding of the pasta and the cheese sauce. To get that, you'll need to ignore conventional wisdom about cooking pasta until just tender (al dente). To help the cheese sauce stick to the pasta, the macaroni is cooked until just beyond al dente, which makes it more absorbent and starchier. This recipe calls for a 3-quart casserole dish, but multiple smaller baking dishes could be used. I clipped this recipe from a newspaper.
Provided by CookingONTheSide
Categories Cheese
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oven to broil.
- Use 1 T of butter to generously coat a 3-quart casserole dish.
- Bring 6 quarts of water to a boil in large stockpot.
- Add 2 T of salt, stir briefly, then add the pasta.
- Cook until tender and just past al dente, about 10-13 minutes, or slightly longer than package directions.
- Drain the pasta, then transfer it to a large bowl.
- Drizzle the olive oil over the pasta, then toss to coat; set aside.
- To make the sauce, in a small saucepan over low heat, bring the milk to a simmer.
- Remove the pan from the heat.
- In medium saucepan over medium heat, melt 1/2 cup of the remaining butter, using a whisk to swirl it to ensure the butter melts completely and does not turn brown.
- If the butter begins to brown, lower the heat.
- While whisking, sprinkle in the flour.
- Continue to whisk until the mixture just bubbles, about 2 minutes.
- Do not let the mixture brown.
- While whisking, slowly pour the milk in the saucepan.
- Continue whisking until there are no lumps.
- Bring the sauce to a boil, then reduce the heat to low and season with salt and pepper.
- Continue whisking until the sauce reaches the consistency of heavy cream and coats the back of a spoon, about 2 minutes.
- Remove the sauce from the heat.
- Whisk in 1 1/2 cups of the cheddar cheese, all of the Monterey Jack cheese and 1/2 cup of the Parmesan cheese.
- Whisk until the cheese is completely melted and the sauce is smooth.
- Pour the sauce over the pasta and gently toss to coat.
- Transfer the pasta and sauce, using a rubber spatula to scrape the bowl, to the prepared casserole dish.
- Set aside.
- In small microwave-safe bowl, melt the remaining 1 T of butter by microwaving on high for about 20 seconds.
- Add the breadcrumbs and remaining cheddar and parmesan cheeses; toss well.
- Spread the bread crumb mixture evenly over the pasta.
- Place the dish on the oven's middle rack and broil for 6-8 minutes, or until the edges are bubbly, and a crunchy crust forms on top.
- Cool briefly before serving.
BAKED THREE-CHEESE MACARONI
This legendary three-cheese mac and cheese is a must-have for big family events. My ultimate comfort food is a divine blend of cheddar, Gruyere and Parmesan cheeses. -Joan Sullivan, Gambrills, MD
Provided by Taste of Home
Categories Dinner Side Dishes
Time 50m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Cook macaroni in a 6-qt. stockpot according to package directions for al dente. Drain; return to pot., In a large saucepan, melt 6 tablespoons butter over medium heat. Stir in flour until smooth; whisk in warmed milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened., Remove from heat; stir in Gruyere and cheddar cheeses, salt, pepper and nutmeg. Add to macaroni, tossing to coat., Transfer to a greased 13x9-in. baking dish. Toss bread crumbs with Parmesan cheese and melted butter; sprinkle over casserole. Bake, uncovered, 30-40 minutes or until bubbly and top is golden brown.
Nutrition Facts : Calories 487 calories, Fat 24g fat (14g saturated fat), Cholesterol 76mg cholesterol, Sodium 515mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 2g fiber), Protein 27g protein.
MACARONI AND THREE CHEESES
This luxurious macaroni and cheese keeps unbaked in the refrigerator for up to a day; in the oven, it turns piping hot and creamy inside, and golden brown on top in less than an hour. Substitute your favorite melting cheeses (mozzarella, Monterey Jack, and fontina are great options), or vary the proportions of the ones listed here.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Bring a large pot of water to a boil. Butter a shallow 4-quart baking dish (oval or 9-by-13-inch rectangle); set aside.
- Generously salt boiling water; add pasta. Cook, according to package instructions, until 2 minutes short of al dente. Drain pasta, and return to pot.
- While pasta is cooking, melt butter in a large saucepan over medium. Transfer 2 tablespoons melted butter to a small bowl; set aside for topping. Add flour and mustard powder to remaining butter in saucepan. Cook, whisking, 1 minute (do not let flour darken). Whisk in milk. Bring to a boil; reduce heat to medium-low, and simmer until sauce is thickened, 2 to 3 minutes.
- Remove sauce from heat. Gradually whisk in cheeses; add Worcestershire sauce, and season generously with salt and pepper. Add sauce to pasta, and toss to combine; transfer to prepared baking dish.
- Place bread in food processor; pulse until very coarse crumbs form (you should have about 3 cups). Add reserved melted butter, and pulse just to moisten. Scatter crumbs over pasta in baking dish. (If making ahead, cover and refrigerate up to 1 day.)
- Place dish on a rimmed baking sheet, and bake until topping is golden and sauce is bubbling, 15 to 20 minutes. (If refrigerated, bake for 30 to 35 minutes.) Cool 5 minutes before serving.
Nutrition Facts : Calories 584 g, Fat 28 g, Fiber 2 g, Protein 24 g
THREE-CHEESE MACARONI
This homemade version of the noodle favorite will make you forget about the boxed orange variety. A sauce made with three kinds of cheeses and a crunchy breadcrumb topping really separate this mac and cheese from its store-bought counterparts.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Butter 10 mini (1 cup) pie plates or a 9-by-13-inch baking dish. Melt 2 tablespoons butter in a small saucepan over medium heat. Add breadcrumbs, and toast, stirring occasionally, until golden brown, about 5 minutes.
- Warm milk in a medium saucepan over medium heat. Meanwhile, melt remaining 6 tablespoons butter in a large high-sided skillet over medium heat. Cook until butter is bubbling. Add flour. Cook, stirring, for 1 minute.
- Gradually pour warm milk into butter mixture, whisking constantly. Cook, whisking constantly, until mixture bubbles and thickens, about 5 minutes. Remove from heat, and stir in 3 cups cheddar, 1 cup Gruyere, 1 cup fontina, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the nutmeg, paprika, and cayenne pepper.
- Bring a large pot of water to a boil. Cook pasta until al dente. Drain, and transfer pasta to cheese sauce. Stir to coat. Divide mixture among mini pie plates or transfer to baking dish. Scatter remaining cup cheddar, 1/2 cup Gruyere, and 1/2 cup fontina over top, and sprinkle with toasted breadcrumbs. Bake until cheese is melted and pasta is warmed through, about 15 minutes. Transfer to a wire rack, and let cool for 5 minutes before serving.
ITALIAN THREE-CHEESE MACARONI
My husband is a self-proclaimed mac-and-cheese connoisseur and says that this is his favorite version. The Italian seasoning and tomatoes really complement the pasta and cheeses. -Adriane Mummert, Lancaster, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 12 servings (1 cup each).
Number Of Ingredients 13
Steps:
- Cook macaroni according to package directions., Meanwhile, preheat oven to 350°. In a small saucepan, melt butter. Stir in flour, Italian seasoning, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from the heat; stir in cheddar and Parmesan cheeses until melted. Drain macaroni., Spread 1 cup cheese sauce in a greased 13x9-in. baking pan. Layer with half of macaroni, tomatoes and cheese sauce. Repeat layers. Sprinkle with mozzarella cheese. Combine bread crumbs and butter; sprinkle over top., Cover and bake 40 minutes. Uncover and bake 10-15 minutes longer or until golden brown and bubbly. Let stand 5 minutes before serving.
Nutrition Facts : Calories 402 calories, Fat 23g fat (13g saturated fat), Cholesterol 66mg cholesterol, Sodium 763mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 2g fiber), Protein 17g protein.
MACARONI AND THREE CHEESES WITH GARLIC BREADCRUMBS
Steps:
- 1. Preheat the oven to 325 degrees F. Butter a 2 1/2-quart baking dish. Bring a large pot of salted water to a boil over medium heat. Add the penne and cook, until just al dente, about 5 minutes. Drain and transfer to a large bowl. Add the havarti, gouda, and fontina cheeses and 1 tablespoon butter to the hot pasta and stir gently until cheeses begin to melt.
- 2. In a medium bowl, whisk the egg, evaporated milk, paprika, half the garlic, 1/2 teaspoon salt and pepper. Stir the egg mixture into the macaroni pasta. Transfer to the prepared baking dish; bake covered for 10 minutes.
- 3. Meanwhile, pulse the bread in a food processor with the olive oil, remaining garlic, and 1/4 teaspoon each salt and pepper; stir in the thyme leaves.
- 4. Uncover the casserole, sprinkle the pasta with the breadcrumb mixture, and bake until bubbly and golden brown, about 15 minutes more. Serve immediately.
3-CHEESE MACARONI AND CHEESE
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F.
- In large pot filled with water add 3 pinches of salt and the macaroni and place over high heat. Bring to a boil and let cook until al dente, about 8 minutes. Drain. Set aside.
- In a large saucepan, melt butter. Sprinkle flour over butter and cook 2 to 3 minutes on medium heat, whisking until a roux or paste forms. Add cold milk and whisk vigorously until dissolved. Cook sauce on medium-low heat until thick and bubbly. Add heavy cream, all cheeses, 1 tablespoon of salt, and 1 tablespoon pepper. Cook until cheeses are fully melted, stirring occasionally.
- Add cooked macaroni to cheese mixture and mix thoroughly. Place macaroni mixture in a 13 by 9 baking dish and top with breadcrumbs. Place in the oven and bake for 12 to 15 minutes or until golden brown. Top with fresh parsley and serve.
PASTA WITH THREE CHEESES BROWN
Provided by Katie Brown
Categories Milk/Cream Pasta Quick & Easy Blue Cheese Goat Cheese Parmesan Brandy Winter Gourmet California
Yield Serves 4
Number Of Ingredients 10
Steps:
- In a large heavy skillet cook garlic and herbs in butter and oil over moderate heat, stirring, until garlic is softened but not browned. Remove skillet from heat. Add brandy and ignite, being careful as flames shoot up. Shake skillet gently until flames die out. Return skillet to moderate heat and stir in cream.
- Add cheeses, 1 at a time, stirring until each cheese melts before adding the next. Cook sauce at a bare simmer until thickened slightly, about 8 minutes. Keep sauce warm.
- In a kettle of boiling salted water cook pasta until al dente and reserve about 1/2 cup cooking water. Drain pasta well and in a bowl toss pasta with sauce and enough reserved cooking water to reach desired consistency.
THREE CHEESE MACARONI
Make and share this Three Cheese Macaroni recipe from Food.com.
Provided by Anna P.
Categories Cheese
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In large pot of salted, boiling water, cook pasta for 8 to 9 minutes, or until pasta is tender but firm.
- Drain Rinse with cold water and drain again, return to pot.
- Meanwhile, in saucepan melt butter over medium Heat.
- Sprinkle with flour, salt and pepper, cook, stirring for 1 minute.
- Whisk in milk, bring to boil.
- Reduce heat and simmer, whisking often, for about 5 minutes or until sauce thickens.
- Stir in cheddar Cheese, whisking until smooth.
- Add to pasta, mixing well.
- Fold in Asiago and pour mixture evenly into Greased 8 cup (2 L) baking dish.
- Mix together cracker crumbs and Parmesan, toss with butter and Sprinkle over top of macaroni.
- Bake in 350F over for 30 to 35 minute, or until topping is golden Brown.
Nutrition Facts : Calories 742.4, Fat 35, SaturatedFat 21.5, Cholesterol 104.8, Sodium 573.6, Carbohydrate 74.1, Fiber 2.8, Sugar 1.8, Protein 31.9
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- In a large pot of boiling salted water, cook the macaroni until barely al dente, about 6 minutes. Drain; return to the pot.
- Heat the oil in a large saucepan. Add the onion and cook over moderately high heat until softened, about 5 minutes. Add the milk and bring to a simmer.
- Meanwhile, preheat the oven to 350°. Melt 6 tablespoons of the butter in another large saucepan. Add the flour and cook over moderate heat, stirring constantly, until lightly golden, about 5 minutes; remove from the heat.
- Gradually whisk the simmering milk into the flour and butter mixture until smooth. Bring the sauce to a simmer and cook over low heat, whisking, until thick and bubbling, about 7 minutes. Stir in the mustard, Worcestershire sauce, salt and pepper. Add the Cheddar, Gorgonzola and 3/4 cup of the Parmesan and cook over low heat, stirring, just until melted. Fold in the macaroni until coated with sauce. Spread the macaroni in a 3-quart baking dish.
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