Four Cheese Macaroni & Cheese
Ingredients
The pasta
-
12
oz
uncooked wheat macaroni
The sauce
-
1
Tbsp
unsalted butter
-
1
Tbsp
all-purpose flour
-
2 ½
cups
skim milk
-
to taste
onion powder
-
½
tsp
paprika
-
¼
cups
crumbled blue cheese
-
5
oz
extra sharp shredded cheddar cheese
-
3
oz
2% shredded cheddar cheese
-
¾
tsp
black pepper
-
¾
tsp
table salt
-
2
oz
grated Parmesan cheese
The topping
Instructions
- Preheat the oven to 350°F and coat a 9x13 baking dish with cooking spray.
- Cook the macaroni according to the package instructions, then drain and set aside.
- In a large saucepan, melt the butter over medium-low heat, then gradually add the flour while stirring constantly, cooking for 3 minutes.
- Slowly whisk in the milk, then stir in the onion powder and paprika. Simmer for 15 minutes, stirring frequently, then remove from heat.
- Combine the blue cheese with about two-thirds of both types of cheddar cheese in the saucepan and season with salt and pepper. Stir in the cooked macaroni.
- Layer half of the macaroni mixture in the casserole dish, then top with the remaining cheddar cheeses. Add the rest of the macaroni mixture on top.
- Sprinkle Parmesan cheese and panko crumbs over the top, then bake for 30 minutes.
- Let stand for 5-10 minutes before serving.
Nutrition Facts (estimated)
Servings
9
Calories
274
Total fat
8g
Total carbohydrates
38g
Total protein
15g
Sodium
512mg
Cholesterol
25mg
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