Macaroni and Four Cheeses

By The Canadian Living Test Kitchen

146 people added this to their Recipe Box

This recipe makes 16 servings

Nutritional Info
Per each of 16 servings: about	-
cal	478478 cal
pro	23 g23g pro
total fat	20 g20g total fat
sat. fat	12 g12g sat. fat
carb	50 g50g carb
fibre	3 g3g fibre
chol	62 mg62mg chol
sodium	1 mg1mg sodium
% RDI:	-
calcium	4444 calcium
iron	1212 iron
vit A	2020 vit A
vit C	22 vit C
folate	4343 folate

Creamy and cheesy...what child doesn't love this classic? Make up the recipe for dinner for the family, replacing the Gruyere and gorgonzola cheese with shredded old Cheddar cheese, if you choose. Set some aside to warm up in the microwave in the morning and pop into a vacuum bottle.

Ingredients

1 pkg (900 g) Scoobi-Do pasta 1 1pkg (900 g) pkg (900 g)Scoobi-Do pasta or penne pasta
1/3 cup butter 1/3 1/3cup cupbutter
1 onion , diced1 1oniononions, diced
2 tsp salt 2 2tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1 pinch cayenne pepper 1 1pinch pinchcayenne pepper
1/2 cup all-purpose flour 1/2 1/2cup cupall-purpose flour
5-1/2 cups milk 5-1/2 5-1/2cups cupsmilk
1-1/2 cups grated Parmesan cheese 1-1/2 1-1/2cups cupsgrated Parmesan cheese
1-1/2 cups shredded Gruyère cheese 1-1/2 1-1/2cups cupsshredded Gruyère cheese
1-1/2 cups shredded fontina cheese 1-1/2 1-1/2cups cupsshredded fontina cheese
1-1/2 cups crumbled gorgonzola cheese 1-1/2 1-1/2cups cupscrumbled gorgonzola cheese
10 10oz ozprosciutto, thinly sliced (optional)

Preparation

In large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Drain and set aside.

Meanwhile, in large saucepan, melt butter over medium heat; fry onion, salt, pepper and cayenne pepper, stirring occasionally, until tender, about 5 minutes.

Sprinkle with flour; cook, stirring constantly, for 1 minute. Whisk in milk until smooth; bring to simmer and simmer, stirring frequently, until thickened, about 5 minutes.

Add Parmesan, Gruyere, fontina and gorgonzola cheeses; stir until melted and smooth. Add pasta; stir to coat.

Sprinkle buttered 16-cup (4 L) casserole with 1 cup (250 mL) of the prosciutto (if using); cover with half of the pasta mixture. Sprinkle with 1 cup (250 mL) of the remaining prosciutto (if using); cover with remaining pasta mixture. Sprinkle with remaining prosciutto (if using). (Make-ahead: Cover and refrigerate for up to 24 hours; add 10 minutes to required baking time.)

Bake in 375°F (190°C) oven until bubbly around edge and golden brown, about 30 minutes. Let cool on rack for 5 minutes.