Photo of Four cheese macaroni and cheese by WW

Four cheese macaroni and cheese

10
10
10
SmartPoints® value per serving
Total Time
1 hr 8 min
Prep
20 min
Cook
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 flavour. It’s a hearty serving—well worth the indulgence.

Ingredients

Cooking spray

1 spray(s)

Table salt

tsp(s), or to taste (for cooking pasta)

Uncooked macaroni

12 oz

Unsalted butter

1 tbsp(s)

All-purpose flour

1 Tbsp

Low-fat milk

2½ cup(s)

Uncooked onion(s)

2 cup(s), finely chopped

Smoked paprika

½ tsp(s)

Bay leaf

2 leaf/leaves

Blue cheese

¼ cup(s), crumbled

Cheddar or colby cheese

5 oz, shredded (extra-sharp suggested)

Low-fat shredded cheddar cheese

3 oz

Black pepper

¾ pinch, 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.

Notes

Spice up this recipe with minced jalapeño or toss in chopped roasted red pepper for colour (could affect SmartPoint values).