Reviews (2) Add Rating & Review 168 Ratings 5 star values: 41 4 star values: 60 3 star values: 44 2 star values: 18 1 star values: 5 Martha Stewart Member Rating: 5 stars 11/03/2019 I make this repeatedly as my go-to Mac & Cheese recipe. I make it a bit spicier (add flavor or it will come out bland) by using Vindaloo (an Indian spice mix that I purchase). And remember you need to really add the salt and pepper here without going light on it as otherwise again way too bland. I use the 3 cheese mix and really love the combo of these cheeses. I also use 1 cup less of milk. This is even better the second day after it sits in the fridge overnight and you reheat it. I always get rave reviews from family & friends when I serve this version. Martha Stewart Member Rating: 5 stars 11/05/2011 Love, Love, Love this recipe!! It's so yummy you will toss away all other mac & cheese recipes! Good enough to serve to the snobbiest people in your life :) Enjoy!
Back to Three-Cheese Macaroni All Reviews for Three-Cheese Macaroni - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 40 mins total: 1 hr 10 mins Servings: 10 mac and cheese
Ingredients Ingredient Checklist 1 stick unsalted butter, plus more for pie plates 1 cup panko breadcrumbs 5 cups whole milk 1/2 cup all-purpose flour 4 cups grated sharp cheddar cheese (10 ounces) 1 1/2 cups grated Gruyere cheese (4 ounces) 1 1/2 cups grated fontina cheese (4 ounces) Coarse salt and freshly ground black pepper 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon paprika 1/4 teaspoon cayenne pepper 1 pound elbow macaroni
Gallery Read the full recipe after the video.
Recipe Summary prep: 40 mins total: 1 hr 10 mins Servings: 10 mac and cheese
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 40 mins total: 1 hr 10 mins Servings: 10
Recipe Summary
prep: 40 mins total: 1 hr 10 mins
Servings: 10
prep: 40 mins
total: 1 hr 10 mins
prep:
40 mins
total:
1 hr 10 mins
Servings: 10
10
mac and cheese
mac and cheese
Ingredients
Ingredients
- 1 stick unsalted butter, plus more for pie plates 1 cup panko breadcrumbs 5 cups whole milk 1/2 cup all-purpose flour 4 cups grated sharp cheddar cheese (10 ounces) 1 1/2 cups grated Gruyere cheese (4 ounces) 1 1/2 cups grated fontina cheese (4 ounces) Coarse salt and freshly ground black pepper 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon paprika 1/4 teaspoon cayenne pepper 1 pound elbow macaroni
Directions
Preheat oven to 375 degrees. Butter 10 mini (1 cup) pie plates or a 9-by-13-inch baking dish. Melt 2 tablespoons butter in a small saucepan over medium heat. Add breadcrumbs, and toast, stirring occasionally, until golden brown, about 5 minutes.
Warm milk in a medium saucepan over medium heat. Meanwhile, melt remaining 6 tablespoons butter in a large high-sided skillet over medium heat. Cook until butter is bubbling. Add flour. Cook, stirring, for 1 minute.
Gradually pour warm milk into butter mixture, whisking constantly. Cook, whisking constantly, until mixture bubbles and thickens, about 5 minutes. Remove from heat, and stir in 3 cups cheddar, 1 cup Gruyere, 1 cup fontina, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the nutmeg, paprika, and cayenne pepper.
Bring a large pot of water to a boil. Cook pasta until al dente. Drain, and transfer pasta to cheese sauce. Stir to coat. Divide mixture among mini pie plates or transfer to baking dish. Scatter remaining cup cheddar, 1/2 cup Gruyere, and 1/2 cup fontina over top, and sprinkle with toasted breadcrumbs. Bake until cheese is melted and pasta is warmed through, about 15 minutes. Transfer to a wire rack, and let cool for 5 minutes before serving.
Reviews (2)
Add Rating & Review 168 Ratings 5 star values: 41 4 star values: 60 3 star values: 44 2 star values: 18 1 star values: 5
Martha Stewart Member Rating: 5 stars 11/03/2019 I make this repeatedly as my go-to Mac & Cheese recipe. I make it a bit spicier (add flavor or it will come out bland) by using Vindaloo (an Indian spice mix that I purchase). And remember you need to really add the salt and pepper here without going light on it as otherwise again way too bland. I use the 3 cheese mix and really love the combo of these cheeses. I also use 1 cup less of milk. This is even better the second day after it sits in the fridge overnight and you reheat it. I always get rave reviews from family & friends when I serve this version. Martha Stewart Member Rating: 5 stars 11/05/2011 Love, Love, Love this recipe!! It's so yummy you will toss away all other mac & cheese recipes! Good enough to serve to the snobbiest people in your life :) Enjoy!
Reviews (2)
Add Rating & Review 168 Ratings 5 star values: 41 4 star values: 60 3 star values: 44 2 star values: 18 1 star values: 5
Add Rating & Review
168 Ratings 5 star values: 41 4 star values: 60 3 star values: 44 2 star values: 18 1 star values: 5
168 Ratings 5 star values: 41 4 star values: 60 3 star values: 44 2 star values: 18 1 star values: 5
168 Ratings 5 star values: 41 4 star values: 60 3 star values: 44 2 star values: 18 1 star values: 5
5 star values: 41 4 star values: 60 3 star values: 44 2 star values: 18 1 star values: 5
Martha Stewart Member Rating: 5 stars 11/03/2019 I make this repeatedly as my go-to Mac & Cheese recipe. I make it a bit spicier (add flavor or it will come out bland) by using Vindaloo (an Indian spice mix that I purchase). And remember you need to really add the salt and pepper here without going light on it as otherwise again way too bland. I use the 3 cheese mix and really love the combo of these cheeses. I also use 1 cup less of milk. This is even better the second day after it sits in the fridge overnight and you reheat it. I always get rave reviews from family & friends when I serve this version. Martha Stewart Member Rating: 5 stars 11/05/2011 Love, Love, Love this recipe!! It's so yummy you will toss away all other mac & cheese recipes! Good enough to serve to the snobbiest people in your life :) Enjoy!Martha Stewart Member
Rating: 5 stars 11/03/2019
I make this repeatedly as my go-to Mac & Cheese recipe. I make it a bit spicier (add flavor or it will come out bland) by using Vindaloo (an Indian spice mix that I purchase). And remember you need to really add the salt and pepper here without going light on it as otherwise again way too bland. I use the 3 cheese mix and really love the combo of these cheeses. I also use 1 cup less of milk. This is even better the second day after it sits in the fridge overnight and you reheat it. I always get rave reviews from family & friends when I serve this version.
Rating: 5 stars
Rating: 5 stars 11/05/2011
Love, Love, Love this recipe!! It’s so yummy you will toss away all other mac & cheese recipes! Good enough to serve to the snobbiest people in your life :) Enjoy!
All Reviews for Three-Cheese Macaroni
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Three-Cheese Macaroni
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
