Macaroni And Four Cheeses Recipes

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GOURMET FOUR CHEESE MACARONI AND CHEESE



Gourmet Four Cheese Macaroni and Cheese image

When a recipe is SO good that it haunts your memory for over 40 years, you know it had to be good! As a young bride, I made this macaroni and cheese dish from a requested recipe from Bon Appetit magazine. Sadly, if I saved the recipe, it was lost along the years of moving. After the Internet, I searched, in vain, for this recipe for years, until I discovered 3/4's of it in a women's magazine. With the help of many Zaar members that helped me find the missing cheese that was needed, I now have the long lost recipe and the ability to make it again and again for an entire new generation of friends and family! This is NOT meant to be an everyday mac & cheese. It's great comfort food when you want to celebrate something special: a good grade, a birthday, or an "I love you!" kinda day. Don't skimp on the cheeses; they will be slightly costly. But, the end result is Oh So Good ! You will not be disappointed in the complex flavours of this simple dish, with a twist.

Provided by The_Swedish_Chef

Categories     Cheese

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

1 lb rotelle pasta (They look like wagon wheels)
3/4 lb sharp cheddar cheese, shredded (I used an aged 5 year old variety)
1/2 lb gruyere cheese, shredded
1/2 cup asiago cheese, shredded
1/2 cup Fontina cheese, shredded
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups milk (I used 2%)
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon dried mustard
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cayenne pepper
1 cup panko breadcrumbs (Japanese Bread Crumbs)

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.

BEST FOUR-CHEESE MACARONI AND CHEESE



Best Four-Cheese Macaroni and Cheese image

This is it! Our four-cheese macaroni and cheese recipe is here to make your cheese-filled dreams come true. The classic version of our best macaroni and cheese is absolutely irresistible, but you can also customize it with our four different flavor variations including butternut squash, truffle oil, and more.

Provided by Julie Miltenberger

Time 37m

Number Of Ingredients 15

Nonstick cooking spray
1 16 ounce package dried cavatappi or corkscrew-shape pasta
3 tablespoon unsalted butter
0.333 cup finely chopped onion (1 small)
3 tablespoon all-purpose flour
0.5 teaspoon kosher salt
0.25 teaspoon freshly ground black pepper
2.5 cup milk
8 ounce Gouda cheese, shredded* (2 cups)
4 ounce sharp cheddar cheese, shredded* (1 cup)
4 ounce Swiss cheese, shredded* (1 cup)
0.5 cup grated Parmesan cheese
1 tablespoon butter, melted
0.5 cup panko (Japanese-style bread crumbs)
Snipped fresh parsley (optional)

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.

Nutrition Facts : Calories 739 kcal, Carbohydrate 72 g, Cholesterol 111 mg, Protein 36 g, SaturatedFat 20 g, Sodium 858 mg, Sugar 9 g, Fat 34 g, ServingSize about 9 1/2 cups, UnsaturatedFat 10 g

FOUR-CHEESE MACARONI AND CHEESE



Four-Cheese Macaroni and Cheese image

Mascarpone, Brie, cream cheese and Parmesan yield the most velvety macaroni and cheese imaginable. This is perfect for a wintry dinner, with a green salad on the side, or as a partner to a golden roast chicken.

Provided by Melissa Clark

Categories     dinner, easy, pastas, main course

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 10

Unsalted butter, as needed
Kosher salt, as needed
1 pound pasta, such as farfalle, macaroni or shells
6 ounces Brie, rind removed and cheese cut into chunks
4 ounces cream cheese, softened and cubed
3 large eggs, lightly beaten
1 cup mascarpone
3 ounces Parmigiano-Reggiano, grated ( 3/4 cup)
3/4 teaspoon black pepper
1/4 teaspoon finely grated nutmeg

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.

Nutrition Facts : @context http, Calories 600, UnsaturatedFat 11 grams, Carbohydrate 45 grams, Fat 35 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 20 grams, Sodium 603 milligrams, Sugar 3 grams, TransFat 0 grams

MACARONI AND 4 CHEESES



Macaroni and 4 Cheeses image

Provided by Ellie Krieger

Categories     main-dish

Time 43m

Yield 8 servings

Number Of Ingredients 13

Nonstick cooking spray
1 pound elbow macaroni
2 (10-ounce) packages frozen pureed winter squash
2 cups 1 percent lowfat milk
4 ounces extra-sharp Cheddar, grated (about 1 1/3 cups)
2 ounces Monterrey jack cheese, grated (about 2/3 cup)
1/2 cup part-skim ricotta cheese
1 teaspoon salt
1 teaspoon powdered mustard
1/8 teaspoon cayenne pepper
2 tablespoons unseasoned bread crumbs
2 tablespoons grated Parmesan
1 teaspoon olive oil

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 it is 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 cheese 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.

4 CHEESE BAKED MACARONI



4 Cheese Baked Macaroni image

I was looking for another type of macaroni and cheese dish and came across this one from Emeril Lagasse. I haven't made it yet but plan on trying it out on my crew at Thanksgiving. What's not to like about Cream and Cheese - the epitome of comfort food.

Provided by Luby Luby Luby

Categories     Cheese

Time 2h

Yield 6 serving(s)

Number Of Ingredients 16

4 tablespoons butter
2 tablespoons butter
1 tablespoon butter
4 tablespoons flour
2 cups half-and-half
3/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon hot sauce
8 1/2 ounces grated parmigiano-reggiano cheese (about 2 cups)
1 lb elbow macaroni
1/2 teaspoon minced garlic
4 ounces grated cheddar cheese
4 ounces grated Fontina cheese
4 ounces grated gruyere cheese
1/4 cup fresh breadcrumb
1/2 teaspoon spice essence (Emeril Lagasse's Essence)

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 MACARONI AND CHEESE



Four Cheese Macaroni and Cheese image

Here's a stick-to-your-ribs version of macaroni and cheese that uses four different cheeses for maximum flavour. It's a hearty serving-well worth the indulgence.

Time 1h8m

Yield 9 servings

Number Of Ingredients 15

1 spray(s) Cooking spray
0.125 tsp(s) Table salt or to taste (for cooking pasta)
12 oz Uncooked macaroni
1 tbsp(s) Unsalted butter
1 tbsp(s) All-purpose flour
2.5 cup(s) Low-fat milk
2 cup(s) Uncooked onion(s) finely chopped
0.5 tsp(s) Smoked paprika
2 leaf/leaves Bay leaf
0.25 cup(s) Blue cheese crumbled
5 oz Cheddar or colby cheese shredded (extra-sharp suggested)
3 oz Low-fat shredded cheddar cheese
0.75 pinch Black pepper freshly ground, or to taste
0.75 tsp(s) Table salt to taste
2 oz Parmesan cheese finely grated (Parmigiano Reggiano suggested)

Steps:

  • Preheat oven to 350ºF. Coat a 3-quart casserole dish with cooking spray; set aside.
  • Cook macaroni in salted water as directed on package; set aside.
  • Melt butter in a medium saucepan over medium-low heat. Slowly add flour, stirring constantly; cook for about 3 minutes. Slowly whisk in milk to thoroughly incorporate flour mixture. Stir in onion, paprika and bay leaf. Simmer for 15 minutes, stirring frequently; remove from heat.
  • Combine blue cheese with about two-thirds of both types of cheddar cheese in saucepan and season to taste with salt and pepper; stir in macaroni. Pour half of macaroni mixture into prepared casserole dish and top with remaining cheddar cheeses. Pour in remaining macaroni mixture and sprinkle with Parmesan cheese; bake for 30 minutes. Let stand for about 5 to 10 minutes before slicing into 9 pieces. Yields 1 piece per serving.

Nutrition Facts : Calories 102 kcal

MACARONI WITH 4 CHEESES!



Macaroni with 4 Cheeses! image

In this episode, chef Emeril does what he does best: comfort food kicked up yet another notch! Chef Emeril revisits a couple of classic comfort food dishes, Emeril-style!

Provided by Emeril Lagasse

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 14

1/2 teaspoon minced garlic
4 ounces grated cheddar cheese
4 ounces grated fontina cheese
4 ounces grated gruyere cheese
1/4 cup fresh bread crumbs
1/2 teaspoon Essence or Creole Seasoning
4 tablespoons butter, plus 2 tablespoons, plus 1 tablespoon
4 tablespoons flour
2 cups half and half
3/4 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon Emeril's Red Hot Sauce
8 1/2 ounces grated Parmigiano-Reggiano, or other good-quality parmesan cheese (about 2 cups)
1 pound elbow macaroni

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 WITH FOUR CHEESES



Baked Macaroni with Four Cheeses image

Provided by ELENA MELENTII

Categories     Main Courses

Number Of Ingredients 12

1 lb elbow macaroni
2 large onion (chopped)
8 oz light cream cheese
4 cups half and half (non-fat)
2 cups cheddar cheese (shredded)
1 cup mozzarella cheese (shredded)
1/2 cup monterey jack cheese (shredded)
1/4 cup all-purpose flour
2 tsp dry mustard
1 tsp paprika
1/2 tsp ground black pepper
1/4 tsp salt

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.

MACARONI AND 4 CHEESES



MACARONI AND 4 CHEESES image

Categories     Cheese     Quick & Easy     Buffet

Yield 6 servings

Number Of Ingredients 14

4 tbls butter, plus 2 tbls, plus 1 tbls
4 tablespoons flour
2 cups half and half
3/4 tsp salt
1/4 tsp ground white pepper
1/4 tdp Emeril's Red Hot Sauce
8 1/2 oz grated Parmigiano-Reggiano, (about 2 cups)
1 lb elbow macaroni
1/2 tsp minced garlic
4 oz grated cheddar cheese
4 oz grated fontina cheese
4 oz grated gruyere cheese
1/4 cup fresh bread crumbs
1/2 tsp Creole Seasoning

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 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.

MACARONI AND FOUR CHEESES



MACARONI AND FOUR CHEESES image

Categories     Cheese

Yield 8 2 cups

Number Of Ingredients 13

Cooking Spray
16-oz macaroni
20-oz pureed winter squash
2 cups low-fat milk
1 1/3 grated extra-sharp cheddar cheese (4-oz)
2/3 grated Monterey Jack cheese (2-oz)
1/2 part-skim ricotta cheese
1 teaspoon salt
1 teaspoon dry mustard
1/8 teaspoon cayenne pepper
2 tablespoons plain dry bread crumbs
2 tablespoons freshly grated Parmesan cheese
1 teaspoon olive oil

Steps:

  • Preheat oven to 375°F. Coat a 9x13 inch backing dish with cooking spray. Cook the macaroni according the package directions. Drain and transfer to the prepared baking dish. Meanwhile, place the squash and milk in a large saucepan and cook over medium heat until simmering, stirring occasionally. Remove the pan from the heat and stir in the cheddar, Jack, ricotta, salt, mustard, and cayenne. Pour this mixture over the macaroni and stir to combine. Combine the bread crumbs, Parmesan, and oil in a small bow. Sprinkle over the top of the macaroni and cheese. Bake until the cheeses are bubbling around the edges, about 20 minutes, then broil for 3 minutes so the top is crisp and nicely browned.

FOUR CHEESE MACARONI AND CHEESE



Four Cheese Macaroni and Cheese image

This is a layered four cheese recipe that my very good friend gave me. She knew I didn't like to cook and this was pretty simple to do. Now I make this dish every Thanksgiving.

Provided by Susan G.

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 40m

Yield 9

Number Of Ingredients 7

½ (8 ounce) package elbow macaroni
1 cup shredded sharp Cheddar cheese
1 cup shredded provolone cheese
1 cup shredded mozzarella cheese
1 cup shredded Colby-Monterey Jack cheese
1 egg, beaten
1 cup milk

Steps:

  • Bring a large saucepan of lightly salted water to a boil. Place macaroni in the saucepan and cook for 8 to 10 minutes, or until al dente; drain.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
  • Spread the Cheddar cheese over the bottom of the baking dish. Top with a thin layer of macaroni. Top macaroni with Provolone cheese, another layer of macaroni, a layer of mozzarella and a third layer of macaroni. Top with a layer of Colby-Monterey Jack cheese. Pour the egg over all, followed by the milk.
  • Bake in the preheated oven 20 minutes, or until bubbly and golden brown.

Nutrition Facts : Calories 259.7 calories, Carbohydrate 11.9 g, Cholesterol 68.7 mg, Fat 16.2 g, Fiber 0.4 g, Protein 16.5 g, SaturatedFat 10.4 g, Sodium 419.9 mg, Sugar 1.9 g

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From crecipe.com


MACARONI AND CHEESE RECIPES | ALLRECIPES
Simple Macaroni and Cheese. Rating: 4.42 stars. 653. A very quick and easy fix to a tasty side-dish. Fancy, designer mac and cheese often costs forty or fifty dollars to prepare when you have so many exotic and expensive cheeses, but they aren't always the best tasting. This recipe is cheap and tasty.
From allrecipes.com


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