Gourmet Four Cheese Macaroni and Cheese
When a recipe is SO good that it haunts your memory for over 40 years, you know it had to be good! As a young bride, I made this macaroni and cheese dish from a requested recipe from a magazine. Sadly, if I saved the recipe, it was lost along the years of moving. After the Internet, I searched, in vain, for this recipe for years, until I discovered 3/4's of it in a womens magazine. With the help of many members that helped me find the missing cheese that was needed, I now have the long lost recipe and the ability to make it again and again for an entire new generation of friends and family! This is NOT meant to be an everyday mac & cheese. It's great comfort food when you want to celebrate something special: a good grade, a birthday, or an "I love you!" kinda day. Dont skimp on the cheeses; they will be slightly costly. But, the end result is Oh So Good ! You will not be disappointed in the complex flavours of this simple dish, with a twist.
When a recipe is SO good that it haunts your memory for over 40 years, you know it had to be good! As a young bride, I made this macaroni and cheese dish from a requested recipe from a magazine. Sadly, if I saved the recipe, it was lost along the years of moving. After the Internet, I searched, in vain, for this recipe for years, until I discovered 3/4's of it in a womens magazine. With the help of many members that helped me find the missing cheese that was needed, I now have the long lost recipe and the ability to make it again and again for an entire new generation of friends and family! This is NOT meant to be an everyday mac & cheese. It's great comfort food when you want to celebrate something special: a good grade, a birthday, or an "I love you!" kinda day. Dont skimp on the cheeses; they will be slightly costly. But, the end result is Oh So Good ! You will not be disappointed in the complex flavours of this simple dish, with a twist.
- 1/2 teaspoon salt
- 1 teaspoon onion powder
- 1/4 teaspoon ground nutmeg
- 3 tablespoons all-purpose flour
- 1/4 teaspoon ground cayenne pepper
- 2 cups milk (i used 2%)
- 3 tablespoons unsalted butter
- 1 lb rotelle pasta (they look like wagon wheels)
- 3/4 lb sharp cheddar cheese shredded (i used an aged 5 year old variety)
- 1/2 lb gruyere cheese shredded
- 1/2 cup asiago cheese shredded
- 1/2 cup fontina cheese shredded
- 1/4 teaspoon dried mustard
- 1 cup panko breadcrumbs (japanese bread crumbs)
- Carbohydrate 3.25247712893724 g
- Cholesterol 100.051224359375 mg
- Fat 31.6370367448697 g
- Fiber 0.118581331313729 g
- Protein 23.7302021947834 g
- Saturated Fat 19.5771612478194 g
- Serving Size 1 1 serving(s) (149g)
- Sodium 455.094935593273 mg
- Sugar 3.13389579762351 g
- Trans Fat 1.72215239203819 g
- Calories 393 calories
Step-by-step
- Heat oven to 350 degrees. Coat a 3 quart rectangular baking dish with non-stick spray.
- Bring a large pot of lightly salted water to boiling.
- Toss all the shredded cheeses together in a large bowl, set aside.
- Melt butter in a medium-sized saucepan over medium heat. Whisk in the flour until smooth and slightly bubbly.
- In a thin stream, whisk in the milk. Stir in the onion powder, salt, nutmeg, dried mustard and cayenne.
- Bring to a boil over medium high heat. Reduce heat and simmer 3 minutes.
- Remove from heat; whisk in 2 1/2 cups of the cheese mixture and stir until smooth. Cover to retain the heat.
- Once water boils, add pasta. Cook until your desired doneness, then drain.
- In the pasta container, stir together the cooked pasta and cheese sauce.
- Pour half of the mixture into the prepared dish. Sprinkle with a generous cup of the reserved cheese.
- Spoon remaining cheese-covered pasta into the dish and top with the remaining cheese.
- Add 1 cup of Japanese Panko Bread crumbs to the top of mixture.
- Bake at 350 degrees for 30 minutes or until the Panko crumbs are lightly browned and the cheese is bubbly.
- Cool slightly before serving.
My Culinary Time Travel: A Gourmet Mac & Cheese Story
This isn't just any macaroni and cheese; it's a story, a taste of the past, and a recipe that has somehow survived decades of kitchen adventures and family memories. It all began years ago, when I was a newlywed, eagerly trying out recipes from my favorite magazines. One recipe, a four-cheese macaroni and cheese, particularly stood out – a dish so rich, so flavorful, it became etched in my culinary memory. Sadly, amidst countless moves and the inevitable chaos of life, the original recipe was lost. For years, I searched, piecing together fragments of memory, scouring old magazines and online forums, hoping to recapture that exquisite taste.
The internet age offered a glimmer of hope, but finding that specific recipe proved elusive. Then, like a treasure unearthed, I discovered three-quarters of the original recipe in an old women's magazine. A community of online cooks, fellow food enthusiasts, joined me on this culinary quest, helping me identify the missing cheese and solve the mystery of this long-lost recipe. Their contribution was invaluable and made my quest complete. It’s a testament to the power of shared passion and the enduring magic of food. Now, years later, I'm sharing this masterpiece with you. It’s a recipe worth savoring, a culinary journey through time, and a taste of pure comfort.
This macaroni and cheese isn't for your average Tuesday night dinner. This is a dish for celebrations, a luxurious side for birthdays, anniversaries, or any occasion that deserves a little extra indulgence. It's the perfect comfort food, especially when you need a reminder of the simple joys in life. Don't skimp on the cheese; the quality of the ingredients truly makes a difference in the final product. Trust me, the subtle differences in taste between an aged cheddar and a regular one shine through. The depth of flavor you get from the blend of cheeses, the creamy texture, and the perfectly crisp breadcrumb topping make it a truly exceptional dish.
The recipe itself is surprisingly straightforward. The key is in the cheese, the quality of each type complementing each other and creating a harmony of flavors. The process of making this macaroni and cheese is a comforting ritual. It is a reminder of simpler times, of a time when there is nothing better than quality time spent in the kitchen. The baking process allows the pasta and cheese to marry beautifully, resulting in a dish that is both comforting and unforgettable. The final touch of Japanese panko bread crumbs adds a beautiful textural contrast, providing a satisfying crunch to cut through the richness of the cheese. This recipe is more than just a meal; it's a journey through time, a taste of nostalgia, and a celebration of connection – a connection forged through the sharing of food and stories, and a testament to a recipe that has survived time and continues to bring joy and comfort. It's a testament to a time spent enjoying simple and good pleasures in life. It is a reminder of simple times, good company, and good food – the simple recipes that fill our memories and create the very essence of home.
This recipe is a reminder of home. It’s a taste of family and friends gathered around a table, sharing laughter and stories over a plate of something delicious. It’s a connection to the past that tastes as good as it feels. More than just a recipe, it is a timeless classic, a piece of our history, and a tradition that will be passed down through generations. Make it, savor it, share it – and experience the magic for yourself.
