Luxurious Four-Cheese Macaroni & Cheese
Adding the cheese in two stages helps to create the best consistency.

Ingredients
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3 cups whole milk
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4 tablespoons unsalted butter
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1 medium onion, finely diced (about 1 cup)
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1 bay leaf
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1/4 cup all-purpose flour
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Kosher salt and freshly ground black pepper
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Pinch freshly grated nutmeg
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1/4 teaspoon Tabasco sauce; more to taste
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5 ounces Gruyere, coarsely grated (about 1-3/4 cups lightly packed)
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8 ounces blue cheese (I like Maytag Blue), crumbled (about 2 cups)
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1 pound dried penne rigate pasta
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1 tablespoon finely grated lemon zest
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11 ounces Monterey Jack, cut into 1/2-inch dice (2 cups)
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1/2 cup chopped fresh flat-leaf parsley
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2 tablespoons fresh thyme leaves
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2-1/2 ounces Parmigiano Reggiano, freshly grated (scant 1 cup)
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3/4 cup fresh breadcrumbs
Directions
1.
Heat the oven to 350 degrees F. Put a large pot of well-salted water on to boil.
2.
Meanwhile, heat the milk in a small saucepan over medium-low heat to just below a simmer, stirring often to prevent scorching. Remove from the heat and cover to keep hot. Melt the butter in a medium saucepan over medium-low heat. Add the onion and bay leaf. Cook, stirring occasionally, until the onion starts to soften and becomes translucent, about 5 minutes. Add the flour and cook, stirring, for 2 minutes. Gradually whisk in the hot milk, bring to a simmer, and cook for 10 minutes, whisking frequently, until thickened and smooth. Season the white sauce with 1 teaspoon salt, pepper to taste, the nutmeg, and the Tabasco. Remove and discard the bay leaf. Stir in the Gruyere and blue cheese.
3.
Cook the pasta to al dente, following the package directions. Drain well and return to the pot. Toss the lemon zest and half of the Monterey Jack into the pasta while it's still hot; add the cheese sauce and quickly toss to combine. Stir in the parsley and thyme and transfer half of the pasta to a large (3-quart) shallow casserole or lasagna pan. Sprinkle with the remaining Monterey Jack and half the Parmigiano; top with the remaining pasta. Sprinkle with the remaining Parmigiano and the breadcrumbs. Bake until bubbly and golden, 50 to 60 minutes. Let rest for 5 to 10 minutes before serving.
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