My Award-Winning Four-Cheese Mac-and-Cheese Recipe

Name: My Award-Winning Four-Cheese Mac-and-Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 4 strips bacon, cut into 1/4-inch pieces; 3 tablespoons unsalted butter, divided; 3/4 cup (about 1 medium) finely chopped sweet yellow onion; 2 tablespoons flour; 3 tablespoons dry white wine; 1 1/4 cups half-and-half; 1 1/2 teaspoons dried marjoram (or 3/4 teaspoon chopped fresh marjorarm); 3/4 teaspoon chopped fresh thyme; Pinch of red pepper flakes; 1/2 teaspoon freshly ground black pepper; 1/4 pound fresh, whole-milk mozzarella, cubed; 1/4 pound blue cheese (such as Stilton or Roquefort), crumbled; 1/4 pound Parmigiano-Reggiano, grated; 1/4 pound Gruyere, grated; Kosher salt; 1/2 pound pasta, cooked, drained, and kept hot; 1/2 cup panko (or substitute regular bread crumbs); Chives or parsley, for garnish (optional)

Servings: persons

1 tablespoon vegetable oil
4 strips bacon, cut into 1/4-inch pieces
3 tablespoons unsalted butter, divided
3/4 cup (about 1 medium) finely chopped sweet yellow onion
2 tablespoons flour
3 tablespoons dry white wine
1 1/4 cups half-and-half
1 1/2 teaspoons dried marjoram (or 3/4 teaspoon chopped fresh marjorarm)
3/4 teaspoon chopped fresh thyme
Pinch of red pepper flakes
1/2 teaspoon freshly ground black pepper
1/4 pound fresh, whole-milk mozzarella, cubed
1/4 pound blue cheese (such as Stilton or Roquefort), crumbled
1/4 pound Parmigiano-Reggiano, grated
1/4 pound Gruyere, grated
Kosher salt
1/2 pound pasta, cooked, drained, and kept hot
1/2 cup panko (or substitute regular bread crumbs)
Chives or parsley, for garnish (optional)

1
Heat the oil in a large skillet over medium-high heat.
2
Add the bacon and cook until crisp, about 3 to 4 minutes.
3
Remove the bacon with a slotted spoon and place on paper towels to drain, reserving the drippings in the pan.
4
Add 2 tablespoons of the butter to the skillet, then add the onions and saute for 7 to 8 minutes, or until they are golden brown.
5
Stir in the flour and the wine, and cook for 2 minutes.
6
Add the half-and-half, marjoram, thyme, red pepper flakes, pepper, mozzarella, blue cheese, Parmigiano-Reggiano, and Gruyere.
7
Stir until the cheeses melt into the cream sauce and the sauce begins to bubble and thicken.
8
Taste the sauce and if necessary, season with the salt.
9
Add the cooked pasta, mixing thoroughly to coat with the sauce.
10
In a small skillet, toast the panko with the remaining butter until it is golden brown and crisp.
11
Season with a tiny pinch of pepper and salt, if desired.
12
Spoon the pasta into big bowls and top with a generous amount of panko and a sprinkle of bacon.
13
Garnish with a few snipped chives, if desired.

806

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 4 strips bacon, cut into 1/4-inch pieces, 3 tablespoons unsalted butter, divided, 3/4 cup (about 1 medium) finely chopped sweet yellow onion, and more.

Yes, My Award-Winning Four-Cheese Mac-and-Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

My Award-Winning Four-Cheese Mac-and-Cheese

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