Three-Cheese Baked Macaroni and Cheese Delight
Indulge in the rich, creamy goodness of this Three-Cheese Baked Macaroni and Cheese Delight. Featuring a harmonious blend of melted Fontina, Gruyere, and White Cheddar, this comforting dish is elevated with the addition of sautéed onions and a hint of Dijon mustard for an extra layer of flavor. It's the perfect crowd-pleaser for family gatherings or cozy dinners. Bake until golden and bubbly for a delightful crust that perfectly complements the cheesy interior, making it an unforgettable addition to any meal. Serve it hot, and watch it disappear!
10
Servings
350
Calories
13
Ingredients
Ingredients
elbow macaroni
1 lb (cooked until barely al dente)
vegetable oil
1 tablespoon (for sautéing onion)
large onion
1 (finely chopped)
skim milk
5 cups (heated)
unsalted butter
1/2 cup (divided for sauce and greasing)
all-purpose flour
3/4 cup (for thickening sauce)
Dijon mustard
3 tablespoons (for flavor)
Worcestershire sauce
1 teaspoon (for added depth)
kosher salt
2 teaspoons (to taste)
fresh ground pepper
1/2 teaspoon (to taste)
shredded white cheddar cheese
1 lb (for melting)
gruyere cheese
4 ounces (for melting)
fontina cheese
6 ounces (for melting)
Instructions
1
Preheat the oven to 350°F (175°C).
2
In a large pot of boiling salted water, cook the elbow macaroni until barely al dente, about 6 minutes. Drain and return to the pot.
3
In a large saucepan, heat the vegetable oil over moderately high heat. Add the finely chopped onion and cook until softened, about 5 minutes. Pour in the skim milk and bring it to a simmer, stirring occasionally.
4
In another large saucepan, melt 6 tablespoons of unsalted butter over moderate heat. Once melted, gradually whisk in the all-purpose flour until lightly golden, about 5 minutes. Remove from the heat.
5
Slowly whisk the simmering milk mixture into the flour-butter mixture until smooth. Return to heat and bring the sauce to a simmer. Cook over low heat, whisking frequently, until thick and bubbling, around 7 minutes.
6
Stir in the Dijon mustard, Worcestershire sauce, kosher salt, and fresh ground pepper into the sauce. Gradually add in the shredded white cheddar, gruyere, and fontina cheese, stirring until melted and fully incorporated.
7
Carefully fold the cooked macaroni into the cheese sauce until well coated. Transfer the mac and cheese mixture into a greased 3-quart baking dish.
8
Melt the remaining unsalted butter and drizzle it over the top of the macaroni and cheese. Bake in the preheated oven for about 25 minutes, or until the top is lightly golden and the cheese is bubbling.
Nutrition Information
18g
Fat
35g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Three-Cheese Baked Macaroni and Cheese Delight?
It is a rich, creamy, and comforting baked pasta dish featuring a blend of Fontina, Gruyere, and White Cheddar cheeses, flavored with sautéed onions and Dijon mustard.
How many servings does this recipe provide?
This recipe makes 10 servings.
What are the three types of cheese used in this recipe?
The recipe uses shredded white cheddar, gruyere, and fontina cheese.
How many calories are in one serving of this mac and cheese?
Each serving contains approximately 350 calories.
What oven temperature is required for baking?
The oven should be preheated to 350°F (175°C).
How long should the macaroni be boiled?
The elbow macaroni should be cooked until barely al dente, which takes about 6 minutes.
What type of milk is used in the sauce?
The recipe specifies 5 cups of skim milk.
How much fat is in one serving?
Each serving contains 18g of fat.
How much protein does a serving provide?
One serving contains 15g of protein.
What are the total carbohydrates per serving?
There are 35g of carbohydrates per serving.
What seasonings are used for flavor depth?
The sauce is seasoned with Dijon mustard, Worcestershire sauce, kosher salt, and fresh ground pepper.
What is the total baking time?
The dish should be baked for about 25 minutes.
How do I know when the macaroni and cheese is finished baking?
It is done when the top is lightly golden and the cheese is bubbling.
What size baking dish is recommended?
A greased 3-quart baking dish should be used.
How many ingredients are required in total?
The recipe requires 13 ingredients.
What is the role of the vegetable oil in this recipe?
One tablespoon of vegetable oil is used for sautéing the onion.
How much white cheddar cheese is needed?
The recipe calls for 1 lb of shredded white cheddar cheese.
How much Gruyere cheese is used?
The recipe requires 4 ounces of Gruyere cheese.
How much Fontina cheese is used?
The recipe requires 6 ounces of Fontina cheese.
How is the roux made?
By melting 6 tablespoons of butter and gradually whisking in 3/4 cup of all-purpose flour until lightly golden.
How long should I cook the onions?
The finely chopped onion should be cooked until softened, which takes about 5 minutes.
How long should I cook the roux?
The flour and butter mixture should be whisked for about 5 minutes until lightly golden.
How long does it take to thicken the cheese sauce?
After adding the milk to the roux, it takes around 7 minutes of whisking over low heat until thick and bubbling.
Is this recipe suitable for vegetarians?
Yes, it is tagged as a vegetarian recipe.
What should I do with the remaining butter?
The remaining butter should be melted and drizzled over the top of the macaroni and cheese before baking.
What type of pasta is best for this recipe?
Elbow macaroni is the recommended pasta type for this delight.
How much Dijon mustard is included?
The recipe uses 3 tablespoons of Dijon mustard.
How much salt and pepper is recommended?
It uses 2 teaspoons of kosher salt and 1/2 teaspoon of fresh ground pepper.
What categories of food does this fall under?
It is categorized as comfort food, cheesy pasta, and a family-friendly oven-baked dinner.
Can I serve this dish immediately?
Yes, it is best served hot right after it comes out of the oven.