Baked Macaroni With Four Cheeses Recipes

BAKED MACARONI WITH FOUR CHEESES

Steps:

• Preheat oven to 350ºF (180ºC). Lightly coat 13 x 9-inch (33 x 22 cm) baking dish with nonstick cooking spray. Cook macaroni according to package directions; drain and set aside.
• Meanwhile, coat large saucepan with cooking spray and set over medium-high heat. Sauté onions until soft, about 5 minutes. Put 1/2 cup (125 mL) half-and-half and flour into jar with tight-fitting lid and shake until blended and smooth.
• Stir onions in skillet, then blend in remaining half-and-half. Whisk in mustard, salt, and pepper and bring to a simmer. Continue cooking, whisking constantly, until mixture thickens, about 3 minutes.
• Add cheddar, mozzarella, Monterey Jack, and cream cheese. Cook, stirring, until cheeses melt. Remove from heat and fold in macaroni. Spoon mixture into baking dish and sprinkle with paprika. Bake until bubbly and lightly browned, about 35 minutes.

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.

FOUR-CHEESE BAKED MACARONI

Steps:

• Heat oven to 350 degrees Fahrenheit. Coat bottom and sides of a 13x9x2-inch glass baking dish with nonstick vegetable-oil cooking spray.
• Cook rotelli pasta in a large pot of lightly salted boiling water following the package directions. Drain the pasta well.
• Meanwhile, mix together the shredded cheddar, mozzarella, and Jarlsberg cheeses and the grated Parmesan cheese in a large bowl.
• Over medium heat, melt the butter in the pot in which the pasta was cooked. Whisk the flour into the melted butter until well blended; continue to cook, whisking constantly, for 2 minutes to eliminate flour taste. Whisk in 1 cup of the milk until well blended. Gradually whisk in the remaining milk, 1 cup at a time, whisking after each addition until well blended. Stir in the salt, nutmeg, and ground red pepper. Bring the mixture to simmering; cook, whisking constantly, until thickened and smooth, about 2 minutes. Remove saucepan from heat. Stir in 2 cups of the cheese mixture, whisking until the sauce is very smooth.
• Add the cooked pasta to the cheese sauce in the pot; toss together until well blended.
• Sprinkle 1/2 cup of the remaining cheese mixture evenly over the bottom of the prepared baking dish. Spoon half of the pasta mixture into the baking dish, spreading evenly. Sprinkle 1 cup of the cheese mixture over the pasta. Spoon the remaining pasta mixture over the cheese mixture. Sprinkle the remaining cheese mixture over the top of pasta. Arrange sliced tomatoes over top of casserole.
• Bake the macaroni and cheese in the preheated 350 degree oven for 45 minutes or until the top of the macaroni is lightly golden. Let dish stand for at least 10 minutes before serving.

MACARONI WITH 4 CHEESES!

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.

BAKED MACARONI

Steps:

• Mix together the flour, 1/4 cup butter and the milk.
• Add cheese chunks and allow to melt (continually stirring and watching so cheese does not burn).
• Add the salt and pepper.
• Combine the ziti and cheese sauce.
• Put into casserole dish (I use glass) which has been well buttered with the remaining 1/4 stick of butter (use it all).
• Mix Ritz with enough butter to moisten the crackers (amount is entirely up to you, but make enough to cover the casserole completely) The more the better.
• Bake@ 350 degrees for approximately1 hour.
• Serve immediately.

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.