Best 3 Macaroni And Three Cheeses Recipes

Welcome to the ultimate guide to crafting the perfect macaroni and three cheeses, a dish that elevates comfort food to an art form. Prepare to embark on a culinary journey where three distinct cheeses harmoniously blend with macaroni, creating a symphony of flavors and textures that will tantalize your taste buds. We'll unveil the secrets behind selecting the ideal cheeses, mastering the art of the roux, and incorporating secret ingredients that transform this classic dish into an extraordinary experience. Whether you're a seasoned chef or just starting your culinary exploration, this article will equip you with the knowledge and inspiration to create a macaroni and three cheeses that will leave a lasting impression on your palate.

Here are our top 3 tried and tested recipes!

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

Ingredients

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

GLUTEN-FREE MACARONI AND THREE CHEESES WITH BACON

Gluten-Free Macaroni and Three Cheeses with Bacon image

This is a very rich and flavorful macaroni and cheese dish that could be enjoyed as either a side dish or a main course! If the right gluten-free macaroni noodles are used (I recommend a quinoa-based elbow macaroni) this tastes as close to the real thing as you can get!

Provided by TRH333

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

Time 45m

Yield 10

Number Of Ingredients 7

Ingredients

16 ounces gluten-free elbow pasta
2 cups heavy whipping cream
salt and ground black pepper to taste
8 ounces shredded Cheddar cheese
8 ounces shredded fontina cheese
8 ounces shredded Gouda cheese
8 slices cooked bacon, chopped

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes. Drain.
Pour cream into a large saucepan over medium heat and season with salt and pepper.
Measure about 2 tablespoons Cheddar cheese, 2 tablespoons fontina cheese, and 2 tablespoons Gouda cheese; set aside. Stir remaining Cheddar cheese, fontina cheese, and Gouda cheese into cream; cook, stirring frequently, until cheeses are melted and cheese sauce is smooth, about 5 minutes. Remove saucepan from heat.
Mix pasta into cheese sauce until evenly coated; fold in bacon. Pour macaroni and cheese into the prepared baking dish and top with reserved cheese mixture.
Bake in the preheated oven until cheese is melted and bubbling, about 15 minutes.

Nutrition Facts : Calories 586.6 calories, Carbohydrate 38.1 g, Cholesterol 141.2 mg, Fat 39.2 g, Fiber 0.8 g, Protein 21.3 g, SaturatedFat 24.1 g, Sodium 541.6 mg, Sugar 1 g

THREE-CHEESE MINI MACARONI AND CHEESES

Three-Cheese Mini Macaroni and Cheeses image

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

Provided by KathyP53

Categories Cheese

Time 45m

Yield 48 macs

Number Of Ingredients 9

Ingredients

1/2 lb elbow macaroni
1 1/2 tablespoons unsalted butter (plus more for brushing)
1/4 cup freshly grated parmigiano-reggiano cheese
2 tablespoons all-purpose flour
3/4 cup milk
4 ounces cheddar cheese, shredded
4 ounces deli-sliced American cheese, chopped
1 large egg yolk
1/4 teaspoon paprika

Steps:

Preheat oven to 425 degrees.
In a large saucepan of boiling, salted water, cook the macaroni until al dente, about 5 minutes. Drain, shaking off excess water.
Brush four 12 cup, non-stick mini muffin tins with butter. Sprinkle with 2 tablespoons of the Parmigiano; tap out the excess.
In a large saucepan, melt the 1 1/2 tablespoons of butter. Whisk the flour over moderate heat for 2 minutes. Whisk in the milk and cook, whisking, until boiling, about 5 minutes. Add the cheddar and American cheeses and whisk until melted. Off the heat, whisk in the egg yolk and paprika. Fold in the macaroni.
Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle the remaining 2 tablespoons of Parmigiano on top.
Bake the mini macs in the upper and middle thirds of the oven for 10 minutes, until golden and sizzling. Let cool for 5 minutes. Using a small spoon, carefully loosen the mimi macs, transferring to a platter and serve.
Can be prepared ahead up to baking. Refrigerate overnight, then bake as above.

Tips:

Use a variety of cheeses. Mixing different types of cheeses creates a more complex and flavorful dish. Some good options include cheddar, Parmesan, mozzarella, and Gruyère.
Shred your own cheese. Pre-shredded cheese contains additives that can prevent it from melting smoothly. Shredding your own cheese ensures that it will melt evenly and create a creamy sauce.
Cook the macaroni al dente. Overcooked macaroni will be mushy and unpleasant. Cook it until it is just tender, but still has a slight bite to it.
Make a roux. A roux is a mixture of butter and flour that helps to thicken the sauce. It also adds a rich, nutty flavor to the dish.
Use milk or cream. Milk or cream adds richness and creaminess to the sauce. You can use whole milk, skim milk, or even heavy cream, depending on your desired consistency.
Season the sauce to taste. Add salt, pepper, and other seasonings to taste. You can also add a pinch of cayenne pepper for a little bit of heat.
Top with breadcrumbs. Buttered breadcrumbs add a crispy, golden-brown topping to the macaroni and cheese. You can also use panko breadcrumbs or crushed crackers.

Conclusion:

Macaroni and cheese is a classic comfort food that is easy to make and loved by people of all ages. By following these tips, you can make a macaroni and cheese dish that is creamy, cheesy, and packed with flavor. So next time you're looking for a quick and easy meal, give macaroni and cheese a try!