FOUR-CHEESE BAKED MACARONI
Perfect for those backyard buffets or family reunions. This "mac and cheese" goes three cheeses better than usual; beyond cheddar, it has mozzarella, Jarlsberg, and Parmesan. Assemble whenever your schedule allows; just allow extra baking time if the casserole goes straight from the fridge to oven.
Provided by Alan in SW Florida
Categories Lunch/Snacks
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 12
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.
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Ahumuza Travor
[email protected]I'm not a big fan of macaroni and cheese, but this recipe changed my mind. It was so creamy and flavorful, and the breadcrumb topping was the perfect touch. I'll definitely be making this again!
unique noris
[email protected]Easy and delicious! I'll definitely be making this again.
Johnathan Gillespie
[email protected]This recipe is a must-try for any macaroni and cheese lover! The four cheeses create a rich and flavorful sauce, and the crispy breadcrumb topping adds a delightful crunch. I highly recommend it!
Rahieem Rahieem
[email protected]I followed the recipe exactly, but my macaroni and cheese turned out dry. I'm not sure what I did wrong.
MDALi. khan
[email protected]The baked macaroni was a bit bland for my taste. I think it needed more seasoning.
Madaseer Khan
[email protected]This is my new go-to macaroni and cheese recipe. It's so easy to make and always comes out perfectly. I love the crispy breadcrumb topping and the gooey cheese sauce.
Ashaa Aryee
[email protected]I made this dish for a potluck and it was a huge success! Everyone loved it and asked for the recipe. The four cheeses gave it a really unique and delicious flavor.
Aneela Muneer
[email protected]Yum!
Anancy Barragan
[email protected]Great recipe! I love how easy it was to make and how delicious it turned out. The cheese sauce was creamy and flavorful, and the macaroni was cooked perfectly. I will definitely be making this again.
egbert lawson
[email protected]This baked macaroni was an absolute hit! The combination of cheeses gave it a rich, flavorful taste, and the crispy breadcrumb topping added a delightful crunch. I followed the recipe exactly and it turned out perfectly. Definitely a keeper!