Rating: 4 stars
26 Ratings
  • 1 star values: 3
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 9
  • 5 star values: 12

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.

Jeanne Thiel Kelley
Recipe by Cooking Light September 2008

Gallery

Randy Mayor; Styling: Jan Gautro

Recipe Summary

Yield:
6 servings (serving size: about 1 ramekin)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat oven to 375°.

  • 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.

Nutrition Facts

321 calories; calories from fat 28%; fat 9.9g; saturated fat 5.6g; mono fat 2.3g; poly fat 0.9g; protein 17.4g; carbohydrates 40.8g; fiber 2.4g; cholesterol 26mg; iron 1.5mg; sodium 487mg; calcium 332mg.
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