“Satisfy Your Cravings with this pasta recipe – A Cheese Lover’s Dream Come True”. Get ready to indulge in a rich and creamy pasta dish with Four Cheese Baked Macaroni. Made with a blend of four different cheeses, this baked macaroni is sure to satisfy any cheese lover’s cravings.
Four Cheese Baked Macaroni is a delicious and comforting dish that is perfect for any occasion. This dish is made with a combination of four different types of cheese – mozzarella, cheddar, parmesan, and gouda – that are melted together to create a creamy and cheesy sauce that coats the macaroni noodles.
To prepare the dish, first, the macaroni is cooked according to package instructions until it is al dente. The cooked macaroni is then mixed with a homemade cheese sauce, which is made by melting butter in a saucepan and then adding flour to create a roux. Milk is then added to the roux to create a thick and creamy sauce, which is then seasoned with salt, pepper, and nutmeg. The four types of cheese are then added to the sauce and are melted together until they are fully combined. For the cheeses you are free to use any cheese you love, for me I used what was some leftover in my fridge, grated mozzarella which I bought for the pizza we had weeks ago, a truffle infused cheddar and gouda which we did not finish when we had our cheese board and parmesan which is a staple in our kitchen. Feel free to be creative and you will be surprised.
Once the cheese sauce is ready, the cooked macaroni is mixed with tomato pasta sauce with or without meat then once placed on a baking dish it is arranged in layers of pasta and cheese sauce, finishing with cheese sauce on top then more grated mozzarella. The dish is then baked in the oven until the top is golden brown and the cheese is bubbly.
Four Cheese Baked Macaroni is a perfect dish for any occasion and it is perfect for a weeknight dinner, a potluck, or even a holiday meal. It can be served as a main dish or as a side dish. It is also a great way to use up leftover cheese in the fridge.
The combination of four different types of cheese in this dish creates a unique flavour and texture that is hard to beat. The mozzarella provides a creamy and gooey texture, while the cheddar adds a sharp tangy flavour, and since I used some truffle infused cheddar it gave an additional earthy flavour. The parmesan adds a nutty and salty flavour, and the gouda adds a buttery and rich flavour. Finally the tomato sauce gives a nice sweet, tangy flavour to balance it all up. All these flavours and textures blend together to create a dish that is both comforting and delicious.
A pasta dish that is truly delicious and comforting, perfect for any occasion. It’s a great way to use up leftover cheese in the fridge and it’s a perfect dish for a weeknight dinner, a potluck, or even a holiday meal. The combination of four different types of cheese in this dish creates a unique flavour and texture that is hard to beat and it’s sure to be a crowd-pleaser.
In a medium saucepan, melt the butter over medium heat.
Add the flour to the melted butter and stir constantly for about 2 minutes until the mixture turns into a roux (light brown colour)
Gradually add the milk to the roux, whisking constantly until the mixture is smooth and free of lumps.
Continue to cook and stir the mixture until it thickens, which usually takes about 5 to 7 minutes.
Add salt, pepper, and nutmeg to the sauce and stir to combine.
Add the grated cheese to the sauce and stir until the cheese is fully melted and the sauce is smooth. Set it aside.
Cook macaroni according to packet instructions, once cooked drain then set aside.
In a pan add olive oil then sauté garlic and onions.
Add beef and pork mince and cook until light brown in colour.
Add chopped tomatoes, beef stock, red wine vinegar, tomato paste, sugar, basil, oregano and chilli flakes. Simmer for 20 minutes.
Season with salt and pepper.
Combine together macaroni and meat sauce, mix it evenly then layer it with cheese sauce on a baking dish. Make 3 layers of pasta and 3 layers of cheese sauce, making the last layer as the cheese sauce.
Top with mozzarella cheese and bake in a 180C preheated oven for 20 minutes, increase the temperature to 220C then continue to bake for 7-10 more minutes or until top is bubbly and partly turning golden brown.