Our Favorite Comfort Food Recipe

Feeling that post-holiday slump? We've got you covered with our favorite recipe for a creamy baked macaroni and cheese. Enjoy! 

GOURMET FOUR CHEESE MACARONI AND CHEESE

Ingredients: 

  • 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
  • Preparation:
  • 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.

 

Recipe courtesy of: https://www.food.com/recipe/gourmet-four-cheese-macaroni-and-cheese-392409

Leave a comment