4 Cheese Baked Macaroni

⏱ 120 mins 🍽 6 serving(s) 🏷 Cheese

This indulgent macaroni cheese recipe layers a creamy white sauce and a blend of four cheeses with pasta before baking. The dish is finished with a seasoned breadcrumb topping that becomes golden and crisp in the oven. It is a substantial and comforting bake ideal for serving a crowd. The recipe yields six generous portions.

4 Cheese Baked Macaroni

Ingredients

  • 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 (<a href="https://www.food.com/recipe/emeril-lagasses-essence-14372">Emeril Lagasse's Essence</a>)

Method

  1. Melt 4 tablespoons of butter in a heavy medium saucepan.
  2. Stir in the flour to combine.
  3. Cook this mixture while stirring constantly for 3 minutes.
  4. Whisk the half-and-half into the pan gradually, increasing the heat.
  5. Continue cooking and stirring often until the sauce thickens, about 4 or 5 minutes.
  6. Take the pan off the heat and mix in the salt, white pepper, hot sauce, and 4 ounces of the parmigiano-reggiano.
  7. Stir until the cheese has fully melted and the sauce is smooth.
  8. Cover this white sauce and set it aside for later.
  9. Heat your oven to 350 degrees.
  10. Bring a large pot of covered water to a rolling boil.
  11. Add salt to the water, then stir in the elbow macaroni.
  12. Let the pasta boil for about 5 minutes until it is just al dente.
  13. Drain the macaroni in a colander and return it to the empty pot.
  14. Mix 2 tablespoons of butter and the minced garlic into the warm pasta.
  15. Pour the reserved white sauce over the macaroni and stir everything together well.
  16. Use the last tablespoon of butter to grease a 3 quart baking dish.
  17. Combine 4 ounces of the remaining parmigiano-reggiano with the cheddar, Fontina, and Gruyere cheeses in a large bowl.
  18. Spread one third of the sauced macaroni evenly in the buttered dish.
  19. Scatter one third of the mixed cheeses over this pasta layer.
  20. Add another third of the macaroni, followed by another third of the cheese blend.
  21. Finish with the last of the macaroni and the remaining cheese mixture.
  22. Mix the breadcrumbs, the final 1/2 ounce of parmigiano-reggiano, and the spice essence in a small bowl.
  23. Sprinkle this breadcrumb mixture evenly over the top of the assembled dish.
  24. Bake for 40 to 45 minutes until the contents are bubbly and the top is a golden brown colour.
  25. Allow the bake to rest for 5 minutes once removed from the oven before serving.

Nutrition (per serving)

Sodium1479800 mg

Recipe details

CategoryCheese
AuthorLuby Luby Luby