Four cheese macaroni and cheese
⅛ tsp(s), or to taste (for cooking pasta)
2 cup(s), finely chopped
¼ cup(s), crumbled
Cheddar or colby cheese
5 oz, shredded (extra-sharp suggested)
Low-fat shredded cheddar cheese
¾ pinch, freshly ground, or to taste
¾ tsp(s), to taste
2 oz, finely grated (Parmigiano Reggiano suggested)
- Preheat oven to 350ºF. Coat a 3-quart casserole dish with cooking spray; set aside.
- Cook macaroni in salted water as directed on package; set aside.
- 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.
- 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.