Review: Creamy Four-Cheese Macaroni

[kendra]

I made this recipe - an "all-time favorite" from the back of the October 2000 issue. It was pretty good, but somewhat boring/bland. Although I guess mac and cheese rarely sends your tastebuds in a frenzy. If I had kids, it would be a good recipe. I think however I'll try the mac and cheese recipe that has the gorgonzola cheese in it - one of my favorite cheeses - which should be more flavorful.

[lindrusso]

I love cheese and I love pasta, but I have never been a big Mac & Cheese fan. I liked this recipe pretty well, but it didn't knock me over. I do however like that it's simple and that my kids will eat it!

[RUSTYSMOM]

The best mac and cheese recipe ever (in my opinion) was Sheila's Best Pasta and Cheese - it is from many years ago. It has a variety of mushrooms - fabulous and sophisticated AND my kids love it!!

[Norma]

I absolutely LOVE good macaroni & cheese (not with added veggies), but this one definitely did not do it for me. It was bland, definitely not creamy (had to add extra liquid).

Kendra, I would be interested in seeing the recipe with gorgonzola. Was it a CL recipe?

So far the only light recipe I have made over and over is one I got from Eating Well several years ago and I modified that one a little, but until I find something better it'll do just fine.

[phantomcg]

ValerieK:
Would you please post the mac & cheese recipe with the spinach in it? I love both, but never thought about combining them.

Thanks!!!

Cheryl

[S]

Norma, could you please post your mac & cheese recipe. I would love a light recipe for mac & cheese from someone who loves mac and cheese.
Thanks

[Norma]

S, sorry I don't have the original recipe any longer. I just have what I modified it to. If you have ideas for making it better yet, please let me know. I hope you like it.

1/2 lb elbow macaroni
1 1/2 cups 1% cottage cheese
1 cup skim milk
1 Tbls flour
4 oz. grated extra sharp cheddar
1/16 tsp grated fresh nutmeg
1/8 tsp cayenne pepper
3/4 tsp salt
1/8 tsp pepper
1 tsp dry mustard
2 Tbls fresh grated parmesan
2 Tbls fine dry bread crumbs

Lightly oil a 2 qt baking dish. In a large pot of boiling salted water, cook macaroni for 10 minutes. Drain. Rinse. Set aside.

Puree cottage cheese and dry mustard in food processor until smooth. Set aside.

Combine flour and 1/2 cup milk in container with tight fitting lid. Shake until smooth. (or whisk it--whatever works best for you). Pour into large heavy nonstick pan with remainder of milk. Cook and stir over medium heat until thickened. Remove from heat. Stir in pureed cottage cheese, nutmeg, cayenne, salt & pepper. Stir. (By this time it has cooled down a bit.) Add cheddar. Stir. (Because the cottage cheese mixture has cooled a bit, the cheese won't melt entirely if you don't stir it much. Then you have little bits of cheese throughout which I like.) Add macaroni. Stir.

Pour into prepared baking dish. Sprinkle with parmesan/bread mixture.

Bake at 375 degrees for 35 minutes.

Serves 5
Calories: 353, Fat 8 gr. (that's all the nutritional info I kept at the time)

[lanie]

I personally think the Over the Rainbow from Patti LaBelle's book is the BEST mac & cheese ever - just amazing - very fattening - yum! If anyone interested I can post.

[S]

Thanks Norma. I have been looking for a light Mac & Cheese and this one sure looks great. I like tried and true recipes.

[valeriek]

Cheryl,

I will definately post the recipe, but it will have to wait until Monday because I am finally putting my foot down and refusing to spend this weekend in the office (not because of my addiction to this board, but because of a boss who thinks I'm three people)!!! I will post it first thing on Monday. Have a good weekend!

[ML]

Lanie- I am with you- the Over the Rainbow mac and cheese is truely over the rainbow!!

I had it at my in-laws the first time and I promise you that we ate that mac and cheese with at least four meals, in just three days! In fact our Aunt ended up making a second batch that same weekend.

It is awesome http://www.cookinglight.com/bbs/biggrin.gif

[Susan]

Pllllllleeeaaaaaassssssseeeeee post the Over the Rainbow recipe...I am drooling...

[Susann]

I have a crock pot macaroni and cheese recipe. If anyone is interested, let me know.

[BethR]

I really like the Macaroni and Cheese recipe in October 1999's CL. You steep peppercorns, parsley, thyme, bay leaves, onions and garlic in the milk that goes into the cheese sauce, and use sharp cheddar and smoked gouda cheeses. It also has some ground red pepper in it which gives it a nice bite. My husband, my two-year-old, and I love it. My four-year would rather have the boxed kind! Perhaps if I used "Blue's Clues" shaped pasta he'd go for it... http://www.cookinglight.com/bbs/smile.gif

[This message has been edited by BethR (edited 10-13-2000).]

[jd]

Susann, please post the crock pot recipe. I've never thought of mac and cheese in a crock pot! It is good?

[valeriek]

I will have to say the best mac & cheese recipe that I make over and over again was a reader recipe from a few years ago. It throws spinach into the mix, which is probably why I love it so much. It uses large shell pasta, extra-sharp chedder, spinach, worcestire (I know I did not spell that correctly) sauce and even a few drops of hot sauce. Not a traditinal mac and cheese, but so, so yummy!

[lanie]

Here is the Patti LaBelle Recipe

Over the Rainbow Mac & Cheese


--------------------------------------------------------------------------------

Over-the-Rainbow Macaroni and Cheese
Makes 4 to 6 servings
1 tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons (1 stick) plus 1 tablespoon butter
1/2 cup (2 ounces) shredded Muenster cheese
1/2 cup (2 ounces) shredded mild Cheddar cheese
1/2 cup (2 ounces) shredded sharp Cheddar cheese
1/2 cup (2 ounces) shredded Monterey Jack
2 cups half-and-half
1 cup (8 ounces) Velveeta, cut into small cubes
2 large eggs, lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees. Lightly butter a deep 2 1/2-quart casserole.
Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.

In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.

Bake until it's bubbling around the edges, about 35 minutes. Serve hot.

[valeriek]

Okay...I lied. It is Saturday morning and I am at work. Anyway, Cheryl, here is the macaroni & cheese casserole I was telling you about.

8 oz. large shell pasta
2 tablespoons cornstarch
2 cups fat-free milk (I actually use 1% milk)
1 cup (4 oz.) sharp cheddar cheese (I cheat here also by using a little more cheese, maybe 6 oz.)
1 10 oz. pkg. frozen chopped spinach, thawed & drained
2 teaspoosn worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
3 drops hot pepper sauce
cooking spray

1. Preheat oven to 350 degrees
2. Cook Pasta
3. While pasta cooks, combine cornstarch and milk in a medium saucepan over medium heat. Stir with a whisk. Bring to a boil and cook 1 minute. Stir in 1/2 cup cheese & all of spinach. Reduce heat to low, cook until cheese melts. Stir in remaining cheese. Remove from heat. Stir in Worcestershire sauce, salt, pepper, and hot sauce. Combine chees mixture & Pasta. Spoon into a 2-quart baking dish coated with cooking spray. Bake at 350 degrees for 10 minutes.

I didn't write down nutitional information. I am so bad about that. But this is really good and the leftovers stand up well.

[valeriek]

Beth,

Could you please post your recipe with the Gouda? I love gouda cheese and am always looking for new ways to use it. Thanks!

[Grace]

Valerie,

This looks awesome!! Thanks! I'm definitely going to make this one. Is it a CL recipe? If so, which issue? I have Cookware software and magazines for the last 9 years, and I could look up the nutritional information for those that want it. Thanks again!

[phantomcg]

Valerie:

Shame on you for working!!!! I've had bosses like yours in the past and it is not any fun. I hope that you have gone home by now, but I wanted to say thanks so much for posting your recipe. It sounds wonderful. I'm like you - I am really bad about writing down the nutritional info on recipes.

Have a great weekend.
Cheryl

[BethR]

valeriek --
Here it is. Hope you enjoy it as much as we do! BTW, I always use dried parsley and thyme -- I guess about 2-3 Tbsp of parsley and 1/2 - 1 Tbsp thyme. Oh, and be sure to drain the macaroni really really well -- if you don't (I didn't once or twice) it can make the whole thing watery.

* Exported from MasterCook *

Macaroni-and-Cheese

2 slices (1 ounce, each) white bread
2 cups 2% reduced-fat milk, divided
1/2 cup thinly sliced onion
1 teaspoon black peppercorns
4 parsley sprigs
2 thyme sprigs
1 bay leaf
1 garlic clove, minced
4 teaspoons all-purpose flour
1/2 teaspoon prepared mustard
1/4 teaspoon salt
1/8 teaspoon ground red pepper
4 cups hot cooked elbow macaroni (about 8 ounces uncooked)
1 1/2 cups (6 ounces) shredded reduced-fat sharp cheddar cheese
1/3 cup (1-1/2 ounces) shredded smoked Gouda or Gouda cheese
Cooking spray

Directions.
1. Place bread in a food processor; pulse 10 times or until coarse crumbs form to measure 2/3 cup. Set aside.

2. Combine 1-1/2 cups milk and next 6 ingredients (1-1/2 cups milk through garlic) in a saucepan, and bring to a boil over medium heat. Remove from heat; cover and let stand 30 minutes. Strain milk mixture through a sieve into a large bowl; discard solids.

3. Preheat oven to 350 degrees.

4. Place flour in a small bowl; gradually add 1/2 cup milk, stirring with a whisk until blended. Add flour mixture, mustard, salt, and red pepper to milk mixture, stirring well with a whisk. Stir in macaroni and cheeses; spoon into an 8-inch square baking dish coated with cooking spray. Top with breadcrumbs. Bake at 350 degrees for 25 minutes or until lightly browned. Yield: 5 servings (serving size: 1-1/2 cups).

[Norma]

Kendra, you mentioned a macaroni & cheese recipe using gorgonzola. Was this a CL recipe? If so, do you know which issue? If not, would you post it? Thanks.

[Norma]

I found Valerie's recipe in Sept 99, p148.

[BeckyM]

Susann, I'm also interested in the crock pot recipe for mac & cheese!

[Susann]

Here it is...
All-Day Macaroni and Cheese

1/2 lb. elbow macaroni, cooked and drained
nonstick cooking spray
1 12 oz can evaporated milk
1 1/2 cups milk
2 eggs, beaten
1 tsp. salt
1/2 tsp black pepper
4 cups (16 oz.)shredded cheddar, divided

Place the cooked macaroni in a 3 1/2 (or larger) slow cooker coated with spray. ADd the evaporated milk, regular milk, eggs, salt, pepper and 3 cups of the cheese. Mix well. Sprinkle with the remaining cheese. Cover and cook on the low setting for 5 to 6 hours or until the mixture is firm and golden around the edges. Do not remove the cover or stir until finished cooking.
-from The Atlanta Journal/Constitution

(I use skim milk, evaporated skim, 2 egg whites and one egg, and reduced fat cheese. But here are the numbers as is...)
873 calories, 50 grams fat1405 mg sodium

[This message has been edited by Susann (edited 10-16-2000).]

[Grace]

OK, here's the nutritional information for the macaroni and cheese casserole for those that want it. I didn't have this one in my software because it must not have appealed to me originally, so I didn't bother copying it from the diskette to my software. But I have since changed my mind and have now downloaded it, so it's there now!

CookWare(tm) from Cooking Light(r)

Yield: 5 servings (serving size: 1 cup).

NUTRITIONAL INFORMATION:
CALORIES 300 (16% from fat); FAT 5.4g (sat 2.8g, mono 1.3g, poly 0.5g);
PROTEIN 17.5g; CARB 45.3g; FIBER 2.8g; CHOL 17mg; IRON 3.1mg; SODIUM 523mg;
CALC 395mg


I will be making this one soon! Thanks for the recommendation!

[lanie]

Here is another really good mac & cheese recipe - have had for many years and just made it tonight - the tomatoes go well in this one.

Tomatoe Mac & Cheese

2 cups (8oz.) elbow macaroni
3 tbsp butter
1 tbsp grated onion (used a whole one)
1/4 cup all-purpose flour
1/2 tsp. salt
1/4 tsp pepper
1/2 tsp. dry mustard (used more)
1/2 cup milk
1 28 oz. can diced tomatoes
1/2 lb. (2 cups) grated old cheddar cheese
1/2 to 1 cup fresh bread crumbs mixed with melted marg/butter

Cook mararoni until tender 8 - 10 min. Drain well. Cook onion in butter until transparent. Blend in flour, slat,pepper and mustard. Cook mixture 1 minute. Remove from heat, gradually stir in milk. Add tomatoes, cook, sitrring, until thichened (not long). Stir in grated cheese. Combine with macaroni. Spoon into a buttered casserole. Top with crumbs mixed with butter. Bake 350 x 30 minutes.

[valeriek]

Grace,

This recipe is a CL recipe but unfortunately I'm a recipe clipper over magazine keeper so I don't even have the issue. It has to be from 1999 though, and it is a reader recipe. Because of this board I am revising my organizational system though so I always have the issue and the nutritional content (which I should keep anyway). This macaroni is excellent!

[Marcie]

Did I speed-read this thread too fast? It sounds like no one was a real big fan of this 4-cheese macaroni. I'm surprised! It's one of our favorite recipes. Nothing fancy, just creamy, comfort-food, mac and cheese. I hope this thread hasn't turned away too many mac & cheese die-hards. It really is worth trying!

[kendra]

Norma,
Sorry it took me a while to get back to you. I haven't been at the board for a few days. Yes, the recipe with the gorgonzola was a CL recipe. Don't have it on me or know the name of it offhand. I though it was something like three cheese penne or something similar. It was in an issue of CL with a feature on bechamel sauce. At least that's what I'm remembering right now. I'll check on it tonight and let ya know. Or maybe someone else can make sense of my ramblings and post the recipe or issue or even name. I just remember it was very similar to mac and cheese but looked tastier.

[Stacey Strawn]

Believe it or not, I never get in trouble for being on the boards at work....here are two recipes with gorgonzola....

Macaroni and Four Cheeses

INGREDIENTS FOR 8 SERVINGS:
1 pound uncooked medium elbow macaroni
1 (1-ounce) slice white bread
2-1/2 cups 1% low-fat milk
2 bay leaves
1/4 cup all-purpose flour
1 cup (4 ounces) shredded reduced-fat extra-sharp cheddar cheese
1/2 cup (2 ounces) shredded Emmenthaler or Swiss cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup (2 ounces) crumbled Gorgonzola cheese
3/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
2 teaspoons minced fresh or 1/2 teaspoon dried rubbed sage
2 teaspoons butter or stick margarine, melted

INSTRUCTIONS:
1. Preheat oven to 400 degrees.

2. Cook pasta in boiling water 5 minutes or until almost tender. Drain and rinse with cold water. Place pasta in a large bowl.

3. Place bread in a food processor; pulse 10 times or until coarse crumbs form. Set aside.

4. Bring milk and bay leaves to a simmer in a small saucepan. Remove from heat; cover and let stand 5 minutes. Discard bay leaves. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add milk, stirring with a whisk until well-blended. Return milk mixture to pan. Cook over medium heat until
thick, stirring constantly with a whisk. Remove from heat. Add cheeses, salt, and pepper; stirring until cheeses melt. Pour cheese sauce over pasta; stir well. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Combine breadcrumbs, sage, and butter in a bowl; toss with a fork. Sprinkle breadcrumb mixture over pasta mixture.

5. Bake at 400 degrees for 20 minutes or until thoroughly heated. Yield: 8 servings (serving size: 1-1/4 cups).

NUTRITIONAL INFORMATION:
CALORIES 397 (26% from fat); FAT 11.3g (sat 6.6g, mono 3g, poly
0.7g); PROTEIN 20.7g; CARB 52g; FIBER 1.6g; CHOL 32mg; IRON 2.7mg;
SODIUM 624mg; CALC 425mg

Tequila Sunrise Pasta Quattro Fromaggio

1 tablespoon stick margarine or butter
1 tablespoon all-purpose flour
1/2 teaspoon pepper
1/4 teaspoon salt
1 (12-ounce) can evaporated skim milk
1/4 cup (1 ounce) shredded fontina cheese
1/4 cup (1 ounce) crumbled Gorgonzola or other blue cheese
1/4 cup (1 ounce) diced Camembert cheese
6 cups hot cooked rigatoni (about 9 ounces uncooked pasta)
2 tablespoons chopped fresh basil
1/4 cup (1 ounce) finely grated fresh Parmesan cheese

1. Melt margarine in a large saucepan over medium heat. Add flour; cook 30 seconds, stirring constantly with a whisk. Add pepper, salt, and milk, and bring to a simmer, stirring frequently. Remove from
heat, and add fontina, Gorgonzola, and Camembert cheeses, stirring until cheeses melt. Stir in pasta and basil; spoon into each of 4 bowls. Sprinkle with Parmesan cheese. Yield: 4 servings (serving size: 1-1/4 cups pasta and 1 tablespoon Parmesan).

NUTRITIONAL INFORMATION:
CALORIES 485 (23% from fat); FAT 12.2g (sat 7g, mono 3.3g, poly 0.9g); PROTEIN 23.6g; CARB 68.9g; FIBER 3.3g; CHOL 35mg; IRON 3.3mg;
SODIUM 548mg; CALC 453mg


[This message has been edited by Stacey Strawn (edited 10-18-2000).]

[bijoux22]

Lanie, thanks so much for posting the recipe for tomato mac & cheese. My mother used to make macaroni and cheese with tomatoes when I was little. It was one of my favorites. I will have to give this a try.

Oops, I forgot to mention that I LOVED (that's what I call it when I have 3 helpings) the Creamy Four-Cheese Macaroni!

[This message has been edited by bijoux22 (edited 10-18-2000).]

[Jeanne G]

Hi Kendra!
I have to admit I stayed away from this post b/c I saw the recipe and didn't think it looked worth the fat grams! Although I loved your idea of putting in a "punchier" cheese like gorgonzola. And Stacy took care of cravings for that http://www.cookinglight.com/bbs/smile.gif. I have a great recipe which is reduced fat and originally called for tomatoes to be served on the side, but while making it I didn't realize it! So I mixed it all in and it was by far the best cooking "mistake" I've ever made. It's not dried tomatoes, just romas. And it gives the mac n cheese a real tomato/spagetti/marinara type of taste. Quite good. I'd love your penne recipe too if you can post it!!
Tx,
Jeanne

[CrystalB]

Another thumbs up for this mac&cheese!! I think it's even creamier than my mom's mac&cheese!! (shhh- don't tell her)

[This message has been edited by CrystalB (edited 10-19-2000).]

[kendra]

Hi Jeanne, I almost always serve stewed tomatoes with mac and cheese since they go so well together. Usually, I end up mixing the two together on my plate. Sometimes I'll also add some salsa to my mac and cheese (right in the recipe) or cut up picked jalapenos for some extra flavor. Even been known to throw in some peas or tuna. You learn to be REAL creative with mac and cheese when you are in graduate school!

[lsdesign]

I tried the 4 cheese mac recipe last night. I substituted asiago for the swiss and used reduced fat sharp cheddar in place of regular.
It was very flavorful and my kids went wild for it.