Four Cheese Macaroni and Cheese

SmartPoints: 10 | Prep Time: 20 min | Cook Time: 48 min | Serves: 9 | Difficulty: Moderate

Here’s a stick-to-your-ribs version of macaroni and cheese that uses four different cheeses for maximum flavor. It’s a hearty serving—well worth the indulgence.

Ingredients

• 1 spray(s) cooking spray

• 1⁄8 tsp table salt, or to taste (for cooking pasta)

• 12 oz uncooked macaroni

• 1 Tbsp unsalted butter

• 1 Tbsp all-purpose flour

• 2 1⁄2 cup(s) low-fat milk

• 2 cup(s) uncooked onion(s), finely chopped

• 1⁄2 tsp paprika

• 2 leaf/leaves bay leaf

• 1⁄4 cup(s) blue cheese, crumbled

• 5 oz cheddar or colby cheese, shredded (extra-sharp suggested)

• 3 oz low fat shredded cheddar cheese

• 3⁄4 tsp black pepper, freshly ground, or to taste

• 3⁄4 tsp table salt, to taste

• 2 oz parmesan cheese, finely grated (Parmigiano Reggiano suggested)

Instructions

1. Preheat oven to 350ºF. Coat a 3-quart casserole dish with cooking spray; set aside.

2. ​Cook macaroni in salted water as directed on package; set aside.

3. Melt butter in a medium saucepan over medium-low heat. Slowly add flour, stirring constantly; cook for about 3 minutes. Slowly whisk in milk to thoroughly incorporate flour mixture. Stir in onion, paprika and bay leaf. Simmer for 15 minutes, stirring frequently; remove from heat.

4. Combine blue cheese with about two-thirds of both types of cheddar cheese in saucepan and season to taste with salt and pepper; stir in macaroni. Pour half of macaroni mixture into prepared casserole dish and top with remaining cheddar cheeses. Pour in remaining macaroni mixture and sprinkle with Parmesan cheese; bake for 30 minutes. Let stand for about 5 to 10 minutes before slicing into 9 pieces. Yields 1 piece per serving.

Notes

Spice up this recipe with minced jalapeno or toss in chopped roasted red pepper for color (could affect PointsPlus values).