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.
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)
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
How to Make It
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.
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.
I read the comments and added some pasta water in an attempt to avoid dryness, to no avail. Was still dry. Will try again and next time I will reduce the flour to 1Tbsp. The cheeses were nice. Served with bruschetta and toast and steamed broccoli.
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!
First, I really must do a short rant. Why oh why oh why do people think they can change the ingredients of a recipe and then give it a negative review? You DIDN'T make the recipe. Geesh!
Ok, so I followed the directions precisely through the measurements and types of cheeses. I cooked a full box of spiral pasta for this recipe and I mixed it in until I reached the consistency that I wanted which ended up being the whole box. I served it with a few dashes of hot pepper sauce on top. This was so delicious my husband and I had 2nd servings and we NEVER do that anymore. This will be a regular dish in my home. Yum!
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.
I made this last night for the first time. The only difference I made was adding langoustine lobster pieces to the recipe and a bit of white truffle salt. I love lobster Mac 'n Cheese and order it whenever it's on the menu. This was as good as any restaurant. Truly decadent and worthy of a special dinner.