Tuesday, September 18, 2012

4 Cheese Macaroni and Cheese

Four Cheese Mac and Cheese
If you could love a meal, what would you pick?  Is it possible to be in love with macaroni and cheese?  I think I am!  This was the most luxurious and palate pleasing dish...  It has four cheeses - gruyere, monterey jack, blue cheese and romano - I wondered if it might be too much as I was preparing it but no, it was just right- great combo!  It even has some fresh grated lemon zest, which for me as a lemon lover, really set it over the top... 

Recipe Source:  slightly adapted from Fine Cooking Fresh


Throw the calorie watching out the window, grab a fork and dig in - it's the cheesiest!


Luxurious 4 Cheese Macaroni and Cheese Serves: 8 Calories: 710 Prep Time to Table: 20 minutes prep plus baking time
Recipe : Slightly adapted from Fine Fresh Cooking

Ingredients:
 -3 cups whole milk
-4 Tbs. unsalted butter
-1/2 medium onion, finely diced
-1 bay leaf
 -1/4 cup all-purpose flour
-Kosher salt and freshly ground black pepper
-Pinch freshly grated nutmeg
-1/4 tsp. Tabasco sauce; more to taste
 -5 oz. Gruyère, coarsely grated (about 1-3/4 cups lightly packed)
 -8 oz. blue cheese crumbled (about 2 cups)
-1 lb. dried penne rigate pasta
 -1 Tbs. finely grated lemon zest
-11 oz. Monterey Jack, cut into 1/2-inch dice (2 cups)
-1 T dried parsley
 -2 Tbs. fresh thyme leaves
 -2-1/2 oz. Parmigiano Reggiano, freshly grated (scant 1 cup) 3/4 cup fresh breadcrumbs

Preparation:
Heat the oven to 350°F. Put a large pot of well-salted water on to boil.

Meanwhile, heat the milk in a small saucepan over medium-low heat to just below a simmer, stirring often to prevent scorching. Remove from the heat and cover to keep hot. Melt the butter in a medium saucepan over medium-low heat. Add the onion and bay leaf. Cook, stirring occasionally, until the onion starts to soften and becomes translucent, about 5 minutes. Add the flour and cook, stirring, for 2 minutes. Gradually whisk in the hot milk, bring to a simmer, and cook for 10 minutes, whisking frequently, until thickened and smooth. Season the white sauce with 1 tsp. salt, pepper to taste, the nutmeg, and the Tabasco. Remove and discard the bay leaf. Stir in the Gruyère and blue cheese. Cook the pasta to al dente, following the package directions. Drain well and return to the pot. Toss the lemon zest and half of the Monterey Jack into the pasta while it’s still hot; add the cheese sauce and quickly toss to combine. Stir in the parsley and thyme and transfer half of the pasta to a large (3-quart) shallow casserole or lasagna pan. Sprinkle with the remaining Monterey Jack and half the Parmigiano; top with the remaining pasta. Sprinkle with the remaining Parmigiano and the breadcrumbs. Bake until bubbly and golden, 50 to 60 minutes. Let rest for 5 to 10 minutes before serving.

Notes: even if you half the recipe, still use the same amount of breadcrumb.

12 comments:

  1. Wow this looks amazing!! I can't wait to try it. Thanks for commenting on my blog so I can follow you now too!!

    Candice
    candicecraves.blogspot.com

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  2. Oh my gosh this looks so amazing! It's like mac and cheese on steroids- everything I could possibly want in life. And with a touch of lemon. You've got me hooked woman- I might just be trying this out tonight! Just found your blog and have loved getting to know you better... I'm excited to follow along!

    new follower :)
    bonnie
    bonnielouisa.blogspot.com

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  3. Hi Deb,
    Now that is a Mac N Cheese worth waiting for, it looks delicious! Hope you are having a fabulous day and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  4. Great selection of cheese and I love the Tabasco. Thanks for sharing this on foodie friday.

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  5. Sounds delish (and lovely pictures!) I would love to have you come share 'Your Great Idea' over at the link up at 'Or so she says...', going on right now. Hope to see you there! www.oneshetwoshe.com

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  6. Deb, this is definitely a great version! I love gruyere!! Yum! Thanks for sharing at Foodtastic Friday!

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  7. Yum! I love variations of Mac and Cheese! Thanks for sharing at MTM!

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  8. OMG we are mac n cheese junkies and this looks fabulous! Thanks for sharing at Church Supper. Have a blessed week & come back soon ~EMM

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  9. Sounds heavenly!! I'll have to try that touch of lemon trick with pasta -- bet it really sparks the whole combination. Thanks for sharing on Busy Monday.

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  10. Goodness, I could fall in love with that dish, too! The lemon is very intriguing...

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  11. This looks beautiful sliced and oh so good! My husband is a cheese-a-holic so I look forward to making this :)

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  12. Oh wow! This looks sooo good. The more cheese the better! :) If your buffalo chicken mac and cheese is anything like this, I'm going to fall in love. Can't think of a better combination. Can't wait to see the recipe!

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