Thursday, October 18, 2012

Five Cheese Baked Macaroni

Where I come from in Canada, all macaroni & cheese is referred to as Kraft Dinner (no matter the brand). Well, here's a homemade version that blends five cheeses for a great taste. Perfect on a cold fall evening.

Yield: 10 servings


Ingredients


  • 1 package (16 oz.) rotini
  • 6 tbsp butter
  • 1 medium onion, thinly sliced
  • 1 garlic clove, minced
  • 1/3 cup flour
  • 1/2 cup chicken broth
  • 4 cups heavy whipping cream
  • 1 tsp pepper
  • 1/2 tsp salt
  • 8 oz. goat cheddar cheese, grated
  • 8 oz. havarti cheese, grated
  • 4 oz. swiss cheese, grated
  • 2 oz. asiago cheese, grated
  • 1/2 cup Italian bread crumbs
  • 1/2 cup parmesan cheese, grated
  • 3 strips bacon, cooked and crumbled

Directions


  1. Cook the rotini according to package directions.
  2. While the pasta is cooking, melt the butter in a large cast iron skillet. Sauté onions until lightly browned. Add the garlic and flour. Mix well.
  3. Add the chicken broth and cream. Simmer for 2-3 minutes, until it begins to thicken.
  4. Transfer the sauce to a 4-quart pot. Add the goat cheese and stir until melted. Add the havarti, swiss, and asiago and mix well, continuing to cook over medium heat.
  5. Stir in the pasta. Spread the mixture into a greased 9x13 pan. Sprinkle with bread crumbs and parmesan cheese. Bake at 350°F for 15 minutes. Sprinkle the crumbled bacon over the top and return to the oven for another 5 minutes.
  6. Remove for the oven and let rest for 5 minutes before serving.

Adapted from Taste of Home.








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