Best Three Cheese Mac And Cheese Recipes

Three Cheese Mac and Cheese Lite (Yes Lite) image

Provided by MsSally

Categories Cheese

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

2 cups elbow macaroni
1 tablespoon light margarine
2 tablespoons flour
2 cups skim milk
4 ounces 2% Velveeta reduced fat cheese product (cubed)
2 cups 2% cheddar cheese (divided)
1 cup 2% mozzarella cheese

Steps:

Cook macaroni according to box, pour into colander and leave. DO NOT RINSE>.
Turn burner to med. Melt butter in pan, add flour and whisk together. Add milk and whisk constantly till warm and thickened. Remove from heat. Whisk in Velveeta, 1 cup cheddar and mozzarella, till melted and smooth.
Add macaroni to cheese mixture. Stir until well combined.
Heat oven to 350°F Pour mac and cheese into 2 qt casserole. Top with remaining cheese.
Bake for 20 minutes or till cheese on top is melted.

Nutrition Facts : Calories 290.5, Fat 5.8, SaturatedFat 3.5, Cholesterol 18.7, Sodium 615.9, Carbohydrate 35.7, Fiber 1.2, Sugar 2.8, Protein 22.4

THREE CHEESE MAC AND CHEESE image

Yield 6 - 8 servings

Number Of Ingredients 14

1 1/2 pounds penne
3 cups heavy cream or half-and-half
1/4 cup finely chopped sweet onion
2 garlic cloves, minced
1/4 cup all-purpose flour
One 10-ounce log goat cheese
6 ounces sharp white cheddar cheese, shredded (1 1/2 cups)
1 packed cup freshly grated Parmigiano-Reggiano cheese
1/4 cup sour cream
1 tablespoon chopped parsley
2 teaspoons chopped thyme
1 1/2 teaspoons grated lemon zest
Salt and freshly ground white pepper
3 large egg yolks

Steps:

1. Preheat the oven to 400° and butter a 10-inch cast-iron skillet. In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta; return it to the pot. 2. Meanwhile, in a large saucepan, bring the cream to a simmer with the onion and garlic. Transfer 1 cup of the cream to a bowl and whisk in the flour; return the mixture to the saucepan. Whisk over moderate heat until thickened, 5 minutes. Remove from the heat and whisk in the goat cheese, cheddar and half of the Parmigiano until melted. Whisk in the sour cream, parsley, thyme and zest and season with salt and white pepper. In a bowl, gradually whisk 1 cup of the sauce with the egg yolks, then whisk the mixture into the saucepan. 3. Pour the sauce over the pasta and stir to coat. Spread the pasta in the cast-iron skillet and sprinkle with the remaining Parmigiano. Bake for about 45 minutes, until bubbling and golden. Let the mac and cheese rest for 15 minutes, then serve.