I love this recipe! I have never been a huge fan of mac & cheese (especially homemade) till I made this! It really is a grown up version. The flavor is great....not bland like someone said. They must have done something wrong. However, don't go into this thinking it is going to taste anything like the normal mac & cheese. Anyway, my only criticism is that it is quite dry. I think I will try doubling the bechamel sauce next time to make it a little more creamy. Other then that, it is amazing!
Three-Cheese Macaroni and Cheese
Try this rich and creamy three-cheese macaroni and cheese for the ultimate feel-good meal.
"If I go more than a day or two without pasta, watch out, because I get nasty," jokes one CookingLight.com user. Other users admit hankering for high-quality cheese. Keep a close eye on the flour while it cooks so it doesn't burn. For a weeknight supper, bake the macaroni in an 8-inch square baking dish for 35 minutes.
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- Calories: 321
- Calories from fat: 28%
- Fat: 9.9g
- Saturated fat: 5.6g
- Monounsaturated fat: 2.3g
- Polyunsaturated fat: 0.9g
- Protein: 17.4g
- Carbohydrate: 40.8g
- Fiber: 2.4g
- Cholesterol: 26mg
- Iron: 1.5mg
- Sodium: 487mg
- Calcium: 332mg
- 1 teaspoon olive oil
- 1 cup finely chopped onion (about 1 medium)
- 2 tablespoons all-purpose flour
- 1 garlic clove, minced
- 1 1/2 cups 1% low-fat milk
- 1 bay leaf
- 1/2 cup (2 ounces) crumbled Gorgonzola cheese
- 3/4 cup (3 ounces) grated Parmigiano-Reggiano cheese, divided
- 1/4 teaspoon salt
- 2 cups uncooked elbow macaroni (about 8 ounces)
- Cooking spray
- 2/3 cup (about 2 1/2 ounces) shredded part-skim mozzarella cheese
- 2/3 cup panko (Japanese breadcrumbs)
- 1/8 teaspoon freshly ground black pepper
- 1. Heat oil in a medium saucepan over medium heat. Add onion to pan; cook 8 minutes or until tender, stirring occasionally. Add flour and garlic; cook 1 minute, stirring constantly. Stir in milk and bay leaf; bring to a boil. Cook 2 minutes or until thick, stirring constantly with a whisk. Add Gorgonzola, 1/2 cup Parmigiano-Reggiano, and salt; stir until cheeses melt. Discard bay leaf.
- 2. Preheat oven to 375°.
- 3. Cook pasta in boiling water 5 minutes or until almost tender, omitting salt and fat; drain well. Add pasta to cheese mixture, stirring well. Place about 1/2 cup pasta mixture into each of 6 (1-cup) ramekins coated with cooking spray. Sprinkle evenly with mozzarella. Top evenly with remaining pasta mixture. Combine remaining 1/4 cup Parmigiano-Reggiano and panko; sprinkle evenly over pasta mixture. Spray lightly with cooking spray; sprinkle with black pepper. Bake at 375° for 25 minutes or until heated.
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