This recipe was very bland, almost to the point of being tasteless. I don't understand how it received such high reviews. It is also quite dry and totally lacking in the creaminess that good mac and cheese should have. In my opinion, the Chipotle Mac & Cheese recipe (also on Cooking Light) is far superior, as it is not only quite spicy but also creamy and actually even cheesy. Imagine! My husband was a good sport about this one, but I won't be making it again.
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.
More From Cooking Light
- 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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