This rich baked macaroni and cheese combines the savory flavors of Swiss, Monterey Jack, sharp Cheddar, and Parmesan.
Preparation Time
40 mins
Cooking Time
55 mins
Total Time
1 hr 35 mins
Calories
638 Calories
Recipe Instructions
Step 1
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Step 2
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
Step 3
Meanwhile, melt the butter in a large saucepan over medium heat. Stir in the onion, and cook for 3 minutes until it begins to soften. Add the garlic, and continue cooking until the onion has softened and turned translucent, about 2 minutes more. Slowly stir in the flour, and cook, stirring constantly for 5 minutes.
Step 4
Stir in the half-and-half and milk, and bring to a simmer. Reduce heat to medium-low and stir in mustard powder and liquid smoke; simmer for 10 minutes, stirring occasionally. Add 1 cup of Parmesan cheese, along with the cream cheese, Swiss, Monterey Jack, and Cheddar cheeses; stir until melted. Season to taste with salt and pepper, then stir in the drained macaroni noodles. Pour into the prepared baking dish. Sprinkle the remaining 1/2 cup of Parmesan cheese and breadcrumbs over the macaroni
Step 5
Bake in preheated oven until bubbly and brown, about 30 minutes. Remove from the oven and allow to stand 5 to 10 minutes before serving.
Ingredients
salt and pepper to taste
1 cup shredded Swiss cheese
1 cup grated Parmesan cheese
2 cups shredded Monterey Jack cheese
1 (12 ounce) package macaroni
1 (8 ounce) package cream cheese, cubed
1.5 cups milk
0.25 cup butter
0.25 cup all-purpose flour
0.5 cup bread crumbs
0.5 cup minced onion
0.5 cup grated Parmesan cheese
0.5 teaspoon liquid smoke flavoring
0.5 teaspoon dry mustard powder
1.5 tablespoons minced garlic
0.5 cup half-and-half cream
0.33333334326744 cup shredded sharp Cheddar cheese
