Sublime 3 Cheese Macaroni Recipes

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THREE-CHEESE MACARONI



Three-Cheese Macaroni image

Provided by Food Network Kitchen

Categories     main-dish

Time 32m

Yield 6 servings

Number Of Ingredients 10

1 large egg
1 12 -ounce can evaporated whole milk
Pinch of cayenne pepper
Pinch of freshly grated nutmeg
Kosher salt and freshly ground black pepper
1 1/3 cups grated muenster cheese (4 ounces), plus 4 deli-thin slices (1 ounce)
1/2 cup grated sharp cheddar cheese (2 ounces)
1/4 cup grated parmesan cheese (1 ounce)
1/2 head cauliflower, cut into small florets (4 cups)
4 cups medium pasta shells (9 ounces)

Steps:

  • Whisk the egg, evaporated milk, cayenne, nutmeg, and salt and black pepper to taste in a bowl. Toss the grated cheeses in a separate bowl.
  • Bring a large pot of salted water to a boil. Add the cauliflower and cook until almost falling apart, about 7 minutes. Transfer with a slotted spoon to a bowl. Add the pasta to the same water and cook until al dente, about 10 minutes. Drain, reserving 1/4 cup cooking water. Preheat the broiler.
  • Combine the egg mixture and the grated cheeses in the empty pot and cook over medium-low heat, stirring constantly, until the cheeses melt and the sauce begins to thicken. Remove from the heat and add the cauliflower. Puree with an immersion blender until smooth and light (you can also use a regular blender). Stir in some of the reserved pasta water until creamy.
  • Toss the pasta in the sauce; season with salt and black pepper. Transfer to a shallow casserole dish and top with muenster slices. Broil until golden brown, about 5 minutes.

ITALIAN THREE-CHEESE MACARONI



Italian Three-Cheese Macaroni image

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

4 cups uncooked elbow macaroni
1/2 cup butter, cubed
1/4 cup all-purpose flour
2 teaspoons Italian seasoning
1 teaspoon salt
1 teaspoon pepper
4 cups 2% milk
2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cups shredded part-skim mozzarella cheese
1/2 cup dry bread crumbs
2 tablespoons butter, melted

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.

SUBLIME 3 CHEESE MACARONI



Sublime 3 Cheese Macaroni image

Make and share this Sublime 3 Cheese Macaroni recipe from Food.com.

Provided by love4culinary

Categories     Cheese

Time 55m

Yield 12 serving(s)

Number Of Ingredients 14

4 ounces butter
2 ounces flour
1 quart whole milk
1 1/2 cups whole milk
2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon grated nutmeg
1/2 teaspoon cayenne pepper
3/4 lb extra sharp goats milk cheddar cheese, shredded
3/4 lb gruyere cheese, grated
1/2 lb Fontina cheese, grated
1 lb pasta shells or 1 lb penne
4 1/2 ounces panko breadcrumbs

Steps:

  • Preheat oven to 350 degrees.
  • In a large saucepan, melt your butter over lowe heat and then whisk in flour and cook 2 minutes.
  • Slowly whisk in your milk and cook over low heat, constantly whisking until mixture becomes thinkened.
  • Whisk in salt, pepper, allspice, nutmeg, and cayenne pepper.
  • Stir in cheeses and remove from heat and cover.
  • Cook pasta in required amount of boiling water for 10 mins until slightly undercooked and then drain.
  • Stir into cheese sauce.
  • Add pasta to a casserole dish and add cheese mixture to it and fold over and over until thoroughly combined.
  • Sprinkle with panko and place dish into your preheated oven and bake for 30 minutes or until sauce is bubbling and panko is golden brown.

Nutrition Facts : Calories 642.5, Fat 37, SaturatedFat 22.2, Cholesterol 114.5, Sodium 1006.8, Carbohydrate 45.9, Fiber 1.9, Sugar 7.9, Protein 30.9

3-CHEESE MACARONI AND CHEESE



3-Cheese Macaroni and Cheese image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 12

1 tablespoon salt, plus more for pasta water
1 pound large elbow macaroni
6 tablespoons butter
6 tablespoons all-purpose flour
3 cups milk
1 cup heavy cream
1 tablespoon freshly ground black pepper
1 pound white Cheddar, shredded
4 ounces Romano, shredded
4 ounces Asiago, shredded
2 cups bread crumbs (suggested: panko (Japanese) available at most markets)
2 tablespoons chopped fresh parsley, for garnish

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.

BAKED THREE-CHEESE MACARONI



Baked Three-Cheese Macaroni image

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

1 package (16 ounces) elbow macaroni or fusilli pasta
6 tablespoons butter, cubed
1/2 cup all-purpose flour
4 cups 2% milk, warmed
4 cups shredded Gruyere cheese
2 cups shredded extra-sharp cheddar cheese
2 teaspoons salt
3/4 teaspoon freshly ground pepper
1/4 teaspoon freshly ground nutmeg
1-1/2 cups panko bread crumbs
1/2 cup grated Parmesan cheese
2 tablespoons butter, melted

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.

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