Four Cheese Macaroni and Cheese
10
Points®
Total time: 1 hr 8 min • Prep: 20 min • Cook: 48 min • Serves: 9 • Difficulty: Easy
Here’s a stick-to-your-ribs version of macaroni and cheese that uses four different cheeses for maximum flavour. It’s a hearty serving—well worth the indulgence.
Ingredients
Cooking spray
1 spray(s)
Table salt
⅛ tsp(s), or to taste (for cooking pasta)
Uncooked macaroni
12 oz
Unsalted butter
1 tbsp(s)
All-purpose flour
1 tbsp(s)
1% low fat milk
2½ cup(s)
Onion
2 cup(s), finely chopped
Smoked paprika
½ tsp(s)
Bay leaf
2 leaf/leaves
Blue cheese
¼ cup(s), crumbled
Colby cheese
5 oz, shredded (extra-sharp suggested)
Low-fat shredded cheddar cheese
3 oz
Black pepper
¾ pinch(es), freshly ground, or to taste
Table salt
¾ tsp(s), to taste
Parmesan cheese
2 oz, 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.
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