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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Four-Cheese Macaroni Recipe

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This recipe for Four-Cheese Macaroni is from The Haake Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 oz. cavatappi pasta
1/2 cup butter
1/2 cup all-purpose flour
1/2 tsp. ground red pepper
3 cups milk
2 cups (8 oz.) freshly shredded white Cheddar cheese
1 cup (4 oz.) " " Monterey Jack cheese
1 cup (4 oz.) " " Fontina cheese
1 cup (4 oz.) " " Asiago cheese
1 1/2 cups soft fresh breadcrumbs
1/2 cup chopped cooked bacon
1/2 cup chopped pecans
2 T. butter, melted
Directions:
Directions:
Preheat oven to 350 degrees. Fry bacon for topping; set aside. Prepare pasta according to package directions. Melt 1/2 cup butter in Dutch oven over low heat; whisk in flour and ground red pepper until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk, cook over medium heat, whisking constantly 6 to 7 minutes or until milk mixture is thickened and bubbly. Remove from heat.
Toss together four cheeses in a medium bowl; remove 1 1/2 cups cheese mixture for topping. Add remaining cheese mixture and hot cooked pasta to sauce, tossing to coat. Spoon into a lightly greased 9 x 13 inch baking dish. Top with reserved 1 1/2 cups cheese mixture. Toss together breadcrumbs, chopped cooked bacon, chopped pecans and melted butter. Spread over top of casserole. Bake 350 degrees for 35 to 40 minutes or until bubbly and golden brown.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
I copied this recipe from Connie's 2012 Southern Living Cookbook while visiting her in Florida. Lots of good recipes in it!

 

 

 

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