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Home » Comfort Foods » Gourmet 3-Cheese Macaroni & Cheese

Gourmet 3-Cheese Macaroni & Cheese

January 31, 2016 by Judith Hannemann

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Asiago, Fontina and Bleu cheeses combine for a very grown-up version of an American classic

Macaroni and cheese made for an adult palate. Asiago, Fontina and Bleu cheeses make the sauce very special.

I’ve wanted a totally red baker for quite a long time. Finally found some and treated myself.

If you’re wondering what red bakers have to do with all of this, I always wanted them because that baker would become the one I always made macaroni and cheese in. Nothing was more appetizing to me than seeing a great-looking macaroni and cheese in a red vessel.

Asiago, Fontina and Bleu cheeses combine for a very grown-up version of an American classic

Call me crazy–and you’re probably right–but I’m an incurable bakeware addict and like special pans for certain dishes.

I didn’t want to make my go-to Classic Cheddar Bacon Macaroni & Cheese this time. I wanted something a little more sophisticated.  The original was one I found on BHG when I was picking recipes to pin to one of their boards. That recipe contained chicken and used different shaped pasta.

Asiago, Fontina and Bleu cheeses combine for a very grown-up version of an American classic

Since I didn’t have any cooked chicken on hand I couldn’t add any, but wanted another addition in the dish so it wasn’t “plain.” Not that it’d be bad plain–it’s wonderful!

I had some button mushrooms in the crisper that I wanted to use. What I did was sear these mushrooms in a bit of butter so they’d have a really deep flavor. Added to the casserole, they made it more interesting, they tasted great in it and it kept the meal totally meatless.

Asiago, Fontina and Bleu cheeses combine for a very grown-up version of an American classic

Since it’s meatless the way I made it, it’s a perfect Lenten dinner. And Lent is right around the corner!

 

Asiago, Fontina and Bleu cheeses combine for a very grown-up version of an American classic
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Gourmet 3-Cheese Macaroni & Cheese

Macaroni and cheese made for an adult palate. Asiago, Fontina and Bleu cheeses make the sauce very special.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Comfort Foods, Everyday Meals, pasta, vegetarian dishes
Cuisine: American
Keyword: cheese, mac and cheese, macaroni
Servings: 4 -6
Calories: 799kcal
Author: Judith Hannemann

Ingredients

  • 8 oz uncooked casserole-sized elbow macaroni
  • 8 oz fresh button mushrooms
  • 5 tbsp butter divided
  • 1 clove garlic minced
  • 3 tbsp flour
  • 3 cups milk
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 1 cup shredded Asiago cheese
  • 1 cup shredded Fontina cheese
  • 1/2 cup crumbled bleu cheese
  • 1/2 cup Panko bread crumbs

Instructions

  • Cook macaroni as per package directions EXCEPT cook for about 2-3 minutes less so that the macaroni is slightly firm in the center. Drain and set aside.
  • Saute mushrooms in 1 tbs of the butter until mushrooms are brown and seared. Set aside
  • Preheat oven to 375 degrees F. Lightly spray or grease a 11 x 7-inch deep baking dish (about 3-inches high. If you don't have a deep 11 x 7, use a 13 x 9).
  • In a large (3-4 qt) saucepan or Dutch oven over medium heat, melt 3 tbs of the butter and add the minced garlic. Cook the garlic about 3 minutes or until it becomes aromatic. Do not brown the garlic.
  • Stir in the flour and cook for 1 minute.
  • Gradually add the milk while stirring to prevent lumps. Cook, stirring frequently until sauce begins to get thicker and begins to bubble.
  • Gradually add the cheeses, stirring until the cheeses are entirely melted.
  • Add the mushrooms and macaroni, stirring to blend well.
  • Place in prepared pan.
  • Melt the remaining 1 tbs of butter in a small saucepan. Add panko crumbs and toss to coat.
  • Sprinkle buttered crumbs on top of casserole.
  • Bake for 25-30 minutes, or until crumbs are golden brown. Let the casserole sit for 10 minutes before serving

Nutrition

Serving: 1serving | Calories: 799kcal | Carbohydrates: 65g | Protein: 38g | Fat: 43g | Saturated Fat: 26g | Cholesterol: 124mg | Sodium: 1457mg | Potassium: 650mg | Fiber: 3g | Sugar: 13g | Vitamin A: 1365IU | Vitamin C: 1mg | Calcium: 803mg | Iron: 2mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!

 

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Filed Under: Comfort Foods, Everyday Meals, Pasta, Vegetarian Dishes Tagged With: asiago, casseroles, fontina, pasta

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