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Photo: Iain Bagwell; Styling: Heather Chadduck Photo by: Photo: Iain Bagwell; Styling: Heather Chadduck

Four-Cheese Macaroni

Southern Living NOVEMBER 2012

  • Yield: Makes 8 servings
  • Hands-on:40 Minutes
  • Total:1 Hour, 15 Minutes

Ingredients

  • 12 ounces cavatappi pasta
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon ground red pepper
  • 3 cups milk
  • 2 cups (8 oz.) freshly shredded white Cheddar cheese
  • 1 cup (4 oz.) freshly shredded Monterey Jack cheese
  • 1 cup (4 oz.) freshly shredded fontina cheese
  • 1 cup (4 oz.) freshly shredded Asiago cheese
  • 1 1/2 cups soft, fresh breadcrumbs
  • 1/2 cup chopped cooked bacon
  • 1/2 cup chopped pecans
  • 2 tablespoons butter, melted

Preparation

1. Preheat oven to 350°. Prepare pasta according to package directions.

2. Meanwhile, melt 1/2 cup butter in a Dutch oven over low heat; whisk in flour and ground red pepper until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, 6 to 7 minutes or until milk mixture is thickened and bubbly. Remove from heat.

3. Toss together Cheddar cheese and next 3 ingredients in a medium bowl; reserve 1 1/2 cups cheese mixture. Add remaining cheese mixture and hot cooked pasta to sauce, tossing to coat. Spoon into a lightly greased 13- x 9-inch baking dish. Top with reserved 1 1/2 cups cheese mixture.

4. Toss together breadcrumbs and next 3 ingredients; sprinkle over cheese mixture.

5. Bake at 350° for 35 to 40 minutes or until bubbly and golden brown.

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Four-Cheese Macaroni recipe

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