Best Four Cheese Mac And Cheese Recipes

LOW FAT MAC AND FOUR CHEESE (WITH SQUASH) - HEALTHY!

Steps:

• Preheat the oven to 375 degrees F. Coat a 9 by 13-inch baking pan with cooking spray.
• Bring a large pot of water to a boil. Add the macaroni and cook until tender but firm, about 5 to 8 minutes. Drain and transfer to a large bowl.
• Meanwhile, place the frozen squash and milk into a large saucepan and cook over a low heat, stirring occasionally and breaking up the squash with a spoon until defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from heat and stir in the Cheddar, Jack cheese, ricotta cheese, salt, mustard and cayenne pepper. Pour cheese mixture over the macaroni and stir to combine. Transfer the macaroni and cheese to the baking dish.
• Combine bread crumbs, Parmesan and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake for 20 minutes. Then broil for 3 minutes so the top is crisp and nicely browned.

FOUR CHEESE MAC AND CHEESE

Steps:

• 1. Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions - al dente. Do not overcook.
• 2. In a large bowl, combine the cheeses and mix well. Preheat oven to 350 degrees.
• 3. Drain the cooked pasta.
• 4. Add 9 Tbsp butter and stir into the macaroni until butter is melted. Then add the half and half and 1 1/2 cups of the cheese mixture. Mix together and season with salt and pepper.
• 5. Lightly grease a deep casserole dish with vegetable oil. Transfer pasta mixture to the casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture.
• 6. I sometimes toast about 1/2 - 3/4 cup Panko with a couple of tablespoons of butter and put that over top for added crunchiness.
• 7. Bake in preheated oven uncovered for 35 minutes or until hot and bubbling around the edges. Enjoy.

FOUR CHEESE MAC AND CHEESE

Steps:

• . Heat oven to 375°. Bring a 4-qt. saucepan of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until cooked halfway through, about 3 minutes for elbow macaroni. Drain pasta; set pasta aside. Tear bread into small pieces and transfer to the bowl of a food processor. Process until finely ground; set aside. Return pan to medium heat and melt 3 tbsp. butter. Add bread crumbs and stir to combine. Transfer bread crumb mixture to a plate and set aside. 2. Wipe out pan and set over medium heat. Melt the remaining butter and add the paprika, thyme, shallots, and bay leaf; cook, stirring often, until shallots are soft, about 5 minutes. Add flour and cayenne and stir until mixture thickens, 1 minute. Whisk in milk and cook, continuing to whisk often, until sauce has thickened and coats the back of a spoon, about 10 minutes. Discard thyme and bay leaf and remove pan from heat. 3. Stir in cheddar, half the Gruyère, the Velveeta, and the blue cheese; continue stirring until smooth. Stir in pasta and season sauce with salt and pepper. Transfer mixture to an 8" x 8" baking dish. Sprinkle remaining Gruyère over top of pasta and then top with bread crumbs. 4. Transfer baking dish to an aluminum foil---lined baking sheet and bake until macaroni and cheese is golden brown and bubbly, 30 minutes. Let cool for 10 minutes before serving.