5-cheese macaroni
(1 RATING)
This came from a Barefoot Contessa recipe that I cheesed up to my liking.
No Image
prep time
20 Min
cook time
35 Min
method
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yield
8 serving(s)
Ingredients
- 1 tablespoon kosher salt, plus more for seasoning
- - vegetable oil, enough for seasoning
- 1 pound elbow macaroni, cooked
- 1 quart milk
- 1 1/3 sticks unsalted butter
- 1/2 cup all-purpose flour
- 10 ounces fontina cheese, grated
- 10 ounces gouda cheese, grated
- 8 ounces extra-sharp cheddar, grated (i like white, but yellow is fine)
- 1/2 teaspoon black pepper
- 1/2 teaspoon nutmeg
- 4 - small tomatoes, sliced
- 1 1/2 cups white breadcrumbs
- 3 ounces parmesan cheese, grated
- 3 ounces romano cheese, grated
How To Make 5-cheese macaroni
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Step 1Preheat oven to 375 degrees.
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Step 2Prepare noodles according to box after salting and oiling the water.
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Step 3Heat the milk on medium to medium-high heat, but don't allow it to boil. While heating the milk (it will take a few minutes), melt 6 tblsp. butter in another saucepan. Add the flour, and cook for 2 minutes on low heat while stirring constantly with a whisk. Whisk in the hot milk and cook for 2 more minutes. By now, the mixture should be thickened. Turn the heat off, and add the fontina, gouda, and cheddar cheeses, and the salt, pepper, and nutmeg. Add macaroni, stir well, and pour into a 3-qt. baking dish.
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Step 4Place the sliced tomatoes on top of the macaroni. Top everything with the parmesan, romano, breadcrumbs, and remaining butter. Bake for 30-35 minutes, or until topping is browned.
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