Luxurious Four-Cheese Macaroni & Cheese

Luxurious Four-Cheese Macaroni & Cheese
Photo by Scott Phillips


  • 2-½ oz. Parmigiano Reggiano, freshly grated (scant 1 cup)
  • 5 oz. Gruyère, coarsely grated (about 1-¾ cups lightly packed)
  • 3 cups whole milk
  • 4 Tbs. unsalted butter
  • 1 Tbs. finely grated lemon zest
  • 11 oz. Monterey Jack, cut into ½-inch dice (2 cups)
  • ¼ cup all-purpose flour
  • + 10 more ingredients
    • ¼ tsp. Tabasco sauce; more to taste
    • ½ cup chopped fresh flat-leaf parsley
    • Kosher salt and freshly ground black pepper
    • 1 medium onion, finely diced (about 1 cup)
    • 8 oz. blue cheese (I like Maytag Blue), crumbled (about 2 cups)
    • Pinch freshly grated nutmeg
    • 2 Tbs. fresh thyme leaves
    • 1 lb. dried penne rigate pasta
    • 1 bay leaf
    • ¾ cup fresh breadcrumbs

Heat the oven to 350°F. Put a large pot of well-salted water on to boil. Meanwhile, heat the milk in a small saucepan over medium-low heat to just below a simmer, stirring often to prevent scorching. Remove from the heat and cover to keep hot. Melt the butter in a medium saucepan over medium-low...

View full recipe at Fine Cooking


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