Description
This rich macaroni combines the savory flavors of Swiss, Monterey Jack, sharp Cheddar, and Parmesan cheeses along with sauteed garlic and onion to make a creamy sauce to die for. Add a little liquid smoke for a, well, smoky taste.
Ingredients
- 1 (12 ounce) package macaroni
- ¼ cup butter
- ½ cup minced onion
- 1 ½ tablespoons minced garlic
- ¼ cup all-purpose flour
- ½ cup half-and-half cream
- 1 ½ cups milk
- ½ teaspoon dry mustard powder
- ½ teaspoon liquid smoke flavoring (Optional)
- 1 cup grated Parmesan cheese
- 1 (8 ounce) package cream cheese, cubed
- 1 cup shredded Swiss cheese
- 2 cups shredded Monterey Jack cheese
- ⅓ cup shredded sharp Cheddar cheese
- salt and pepper to taste
- ½ cup bread crumbs
- ½ cup grated Parmesan cheese
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
- 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.
- 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.
- 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
- 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.
Prep Time: 40 mins
Cook Time: 55 mins
Total Time: 1 hr 40 mins
Servings: 8