Three Cheese Mac And Cheese Recipes

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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.

CREAMY THREE-CHEESE BAKED MAC



Creamy Three-Cheese Baked Mac image

Provided by Food Network

Categories     side-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 15

1 pound large shell pasta
Kosher salt
2 teaspoons olive oil
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3 cups whole milk, at room temperature
Pinch nutmeg
Kosher salt and finely ground black pepper
1 cup shredded sharp white Cheddar
1 cup shredded Parmesan
1 cup shredded white American cheese
2 cloves garlic, grated or mashed to a paste
1 cup butter cracker crumbs
3 tablespoons unsalted butter, melted
1 teaspoon dried herbs, such as basil, oregano or parsley

Steps:

  • For the noodles: Preheat the oven to 375 degrees F. Cook the pasta in boiling super salty water (like the sea) until just tender, or al dente. Reserve 1/2 cup of the starchy pasta water, and set aside. Strain the pasta from the water. Drizzle a 13-by-9-inch casserole dish with the olive oil.
  • For the cheese sauce: Melt the butter in a large saucepan over medium-low heat. Whisk in the flour so that it's smooth and pasty, then cook for 2 minutes more, stirring occasionally, so the roux does not stick to the pan. Pour in the milk 1 cup at a time and stir until smooth. Simmer gently, stirring occasionally so there are no lumps and nothing sticks to the bottom and edges of the pan, for 10 minutes. Season with the nutmeg and 1 teaspoon salt. Reserve 1/4 cup of each of the cheeses and set aside. When the bechamel sauce is smooth and velvety, reduce the heat to low and stir in the garlic and remaining 3/4 cup of each of the shredded cheeses. Add the reserved pasta water. Taste and season with additional salt and pepper as desired.
  • Place the pasta in the prepared casserole dish and toss to lightly coat with the olive oil. Pour the cheese sauce over the pasta and stir well to combine.
  • Sprinkle the reserved 1/4 cup of each of the cheeses over the pasta. Give the dish a little shake to help settle the sauce.
  • For the topping: In a small bowl, mix together the cracker crumbs, melted butter and dried herbs. Press the cracker crumbs on top of the pasta. Bake until golden brown and bubbly, 25 to 30 minutes. Serve hot.

BAKED MACARONI WITH THREE CHEESES



Baked Macaroni With Three Cheeses image

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

1/2 cup unsalted butter
2 tablespoons unsalted butter
1 lb elbow macaroni
1 tablespoon olive oil
3 1/2 cups whole milk
1/2 cup all-purpose flour
ground black pepper, to taste
2 cups sharp cheddar cheese, grated
2 cups monterey jack cheese, grated
1 cup parmesan cheese, grated
1 cup panko breadcrumbs or 1 cup other coarse breadcrumbs

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.

THREE-CHEESE MACARONI



Three-Cheese Macaroni image

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

1 stick unsalted butter, plus more for pie plates
1 cup panko breadcrumbs
5 cups whole milk
1/2 cup all-purpose flour
4 cups grated sharp cheddar cheese (10 ounces)
1 1/2 cups grated Gruyere cheese (4 ounces)
1 1/2 cups grated fontina cheese (4 ounces)
Coarse salt and freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1 pound elbow macaroni

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.

TRIPLE-CHEESE MACARONI



Triple-Cheese Macaroni image

No truly Southern meal is complete without macaroni and cheese. Three types of cheese and a squirt of mustard make this comforting dish sing!

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 10

1 package (16 ounces) elbow macaroni
2 large eggs
1 can (12 ounces) evaporated milk
1/4 cup butter, melted
2 tablespoons prepared mustard
1 teaspoon seasoned salt
1 teaspoon pepper
8 ounces process cheese (Velveeta), melted
2 cups shredded mild cheddar cheese, divided
2 cups shredded sharp cheddar cheese, divided

Steps:

  • Cook macaroni according to package directions. Meanwhile, in a large bowl, whisk the eggs, milk, butter, mustard, seasoned salt and pepper until combined. Stir in the process cheese and 1-1/2 cups of each cheddar cheese. , Drain macaroni; stir into cheese mixture. Pour into a greased 3-qt. baking dish. Top with remaining cheeses. Bake, uncovered, at 350° for 25-30 minutes or until cheese is melted and edges are bubbly.

Nutrition Facts : Calories 830 calories, Fat 45g fat (30g saturated fat), Cholesterol 213mg cholesterol, Sodium 1368mg sodium, Carbohydrate 67g carbohydrate (11g sugars, Fiber 3g fiber), Protein 39g protein.

3-INGREDIENT MAC & CHEESE RECIPE BY TASTY



3-ingredient Mac & Cheese Recipe by Tasty image

Nothing says comforting and classic like mac and cheese. Remember when you were a little kid and you sat down at the dinner table? There it was: a glorious pot of mac and cheese. Ooey, gooey, and oh-so-delightful. Well, we're taking you back there with our 3-ingredient mac-hack. That's right: only three ingredients to bliss. It's so good, you'll never go back to the boxed stuff!

Provided by Alvin Zhou

Categories     Sides

Time 15m

Yield 4 servings

Number Of Ingredients 3

5 cups milk
1 lb elbow macaroni, dry
2 cups shredded cheddar cheese

Steps:

  • In a large pot, bring the milk to a boil.
  • Add the pasta and stir constantly until the pasta is cooked, about 10 minutes.
  • Turn off the heat, then add the cheddar. Stir until the cheese is melted and the pasta is evenly coated.
  • Enjoy!

Nutrition Facts : Calories 803 calories, Carbohydrate 100 grams, Fat 27 grams, Fiber 3 grams, Protein 37 grams, Sugar 18 grams

MACARONI AND THREE CHEESES



Macaroni and Three Cheeses image

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

6 tablespoons unsalted butter, plus more for baking dish
Coarse salt and ground pepper
1 pound medium pasta shells
1/4 cup all-purpose flour
1 teaspoon dry mustard powder
4 cups whole milk
4 ounces sharp white cheddar cheese, coarsely grated (1 cup)
4 ounces Havarti cheese, coarsely grated (1 cup)
4 ounces Muenster cheese, coarsely grated (1 cup)
1 teaspoon Worcestershire sauce
6 slices white sandwich bread

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 BAKED MACARONI AND CHEESE



Three-Cheese Baked Macaroni and Cheese image

Make and share this Three-Cheese Baked Macaroni and Cheese recipe from Food.com.

Provided by DrGaellon

Categories     Cheese

Time 27m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 lb elbow macaroni
1 tablespoon butter
2 garlic cloves, minced
3 eggs
1 (12 ounce) can evaporated milk
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 1/2 cups shredded sharp cheddar cheese
1/2 cup shredded monterey jack cheese
1/2 cup grated parmesan cheese

Steps:

  • Preheat oven to 475°F In a large pot of boiling salted water, cook the macaroni until al dente, about 6 minutes. Drain and put macaroni into a mixing bowl.
  • Meanwhile, heat a small skillet over medium heat and melt the butter. Add the garlic and cook until fragrant, about 1 minute. Add garlic and butter to macaroni and stir to combine.
  • In a large bowl, whisk together the eggs and evaporated milk. Add the salt, cayenne pepper and cheeses; mix well. Add the macaroni mixture and stir well to combine.
  • Transfer mixture to a 2-quart baking dish. Spread into an even layer. Bake just until sauce bubbles at edges, about 12 minutes. Let rest for 10 minutes before serving.

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Preheat oven to 350F. Then start by cooking elbow macaroni pasta by package directions in a large pot of salted water. Drain pasta and set aside in large casserole dish. In a large saucepan, melt butter over medium-low heat. Slowly add in flour while whisking. Pour in milk, whisking until the sauce is a smooth mixture.
From quick-german-recipes.com


THREE-CHEESE MAC AND CHEESE RECIPE - DELISH.COM
2010-08-16 In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta; return it to the pot. Meanwhile, in a large saucepan, bring the …
From delish.com


THREE-CHEESE MACARONI AND CHEESE RECIPE | MYRECIPES
Advertisement. Step 2. Preheat oven to 375°. Step 3. Cook pasta in boiling water 5 minutes or until almost tender, omitting salt and fat; drain well. Add pasta to cheese mixture, stirring well. Place about 1/2 cup pasta mixture into each of 6 (1-cup) ramekins coated with cooking spray. Sprinkle evenly with mozzarella.
From myrecipes.com


THREE CHEESE CLASSIC MAC WITH A TWIST - CHEF'S MANDALA
Directions. 1 ) Preheat oven to 350 F. Using a teaspoon of the butter, grease a 9x11 casserole dish and set aside. 2 ) Cook macaroni according to package directions. Drain and set aside. 3 ) Heat a medium saucepan over medium-low heat and add the butter. When the butter melts, slowly add the flour, whisking the whole time.
From chefsmandala.com


CLASSIC THREE CHEESE MACARONI AND CHEESE - LIFE IS BUT A DISH
2019-11-24 Preheat the oven to 350 degrees. Fill a large pot with water and bring to a boil. Add 1 teaspoon salt to the boiling water then cook pasta according to the package. If you plan to bake it in the oven, cook the noodles for 1-2 minutes less than the directed time, because the noodles will continue to cook in the oven.
From lifeisbutadish.com


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