Three-Cheese Macaroni and Cheese

Three-Cheese Macaroni and Cheese
Photo by Randy Mayor

Ingredients

  • 2 cups uncooked elbow macaroni (about 8 ounces)
  • ¼ teaspoon salt
  • 2 tablespoons all-purpose flour
  • 1 teaspoon olive oil
  • 1/8 teaspoon freshly ground black pepper
  • 2/3 cup (about 2 1/2 ounces) shredded part-skim mozzarella cheese
  • 2/3 cup panko (Japanese breadcrumbs)
  • + 7 more ingredients
    • Cooking spray
    • 1 bay leaf
    • 1 cup finely chopped onion (about 1 medium)
    • ¾ cup (3 ounces) grated Parmigiano-Reggiano cheese, divided
    • 1 garlic clove, minced
    • ½ cup (2 ounces) crumbled Gorgonzola cheese
    • 1 ½ cups 1% low-fat milk

1. Heat oil in a medium saucepan over medium heat. Add onion to pan; cook 8 minutes or until tender, stirring occasionally. Add flour and garlic; cook 1 minute, stirring constantly. Stir in milk and bay leaf; bring to a boil. Cook 2 minutes or until thick, stirring constantly with a whisk. Add Go...

View full recipe at My Recipes

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