Marco Polo's Four-Cheese Baked Macaroni
This dish is made with four kinds of cheeses and a crunchy breadcrumb topping really separates this macaroni and cheese from its store-bought counterparts.
Ingredients
- 1 box Macaroni 16 ounces
- 3 cups Gruyere Cheese shredded
- 1½ cups Cheddar Cheese shredded
- 1½ cups Monterey Jack Cheese shredded
- ½ cup Parmesan Cheese grated
- 6 tbsp Butter cubed
- 1/2 cup All-Purpose Flour
- 4 cups 2% Milk warmed
- ¼ cup Bacon Bits
- 2 tsp Salt
- ¾ tsp Black Pepper freshly ground
- ¼ tsp Nutmeg freshly ground
- 1½ cups Bread Crumbs
- 2 tbsp Butter melted
- 1 tbsp Italian Seasoning Mix
Instructions
- Preheat oven to 350°. Cook macaroni in a 6-qt. stockpot according to package directions for al dente. Drain; return to pot.
- In a large saucepan, melt 6 tablespoons butter over medium heat. Stir in flour until smooth; whisk in warmed milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened.
- Remove from heat; stir in Gruyere, Cheddar, Monterey Jack cheeses, bacon bits, salt, pepper, and nutmeg. Add to macaroni, tossing to coat.
- Transfer to a greased 13x9-in. baking dish. Toss bread crumbs and melted butter, and Italian seasoning; sprinkle over casserole. Then toss the Parmesan cheese on top and Bake uncovered for 30-40 minutes or until bubbly and the top is golden brown.
Notes
This recipe is a fast paced job and we suggest a helping hand while cooking this dish.
Nutrition
Calories: 487kcal
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