Grown Up 3 Cheese Macaroni and Cheese

Recipe

Side Dish
Grown Up 3 Cheese Macaroni and Cheese

Primary Media

Blue bowl filled with cheesy bow tie pasta and bread crumb topping

User Rating

3.5 out of 5 stars
Rate it:
12 ratings

Recipe Data

6
Servings
20min
Prep
50min
Total

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Description

Because you never grow out of a love for mac & cheese. In this grown-up version, distinctive smoky Bruder, sharp Asiago, and smooth Grand Cru Gruyère melt into a full-flavored cheese-lovers dream.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
8 oz.Hy-Vee farfalle bowtie pasta
1 ¾ c.Hy-Vee skim milk
4 tbsp.Hy-Vee butter
4 tbsp.Hy-Vee flour
3 oz.German Bruder Basil Cheese, chopped pea-size (about 1/2 cup)
2 ½ oz.Asiago cheese, shredded
5 oz.Grand Cru Gruyere cheese, shredded
1 tsp.Hy-Vee ground black pepper
1 tsp.Hy-Vee salt
2 pinch(es)nutmeg
1 c.sun-dried tomatoes, chopped
5 tsp.Hy-Vee breadcrumbs

Directions

  1. Preheat oven to 350 degrees. Spray a 2-quart casserole dish with nonstick cooking spray; set aside.
  2. Cook pasta according to package directions. Drain and set aside.
  3. In a microwave-safe bowl, heat milk in microwave on HIGH for 1-1/2 minutes; set aside.
  4. In a small saucepan, melt butter over low heat. Add flour, stirring with a whisk, and cook for 2 minutes. Add hot milk and continue cooking for 2 minutes, stirring until thickened. Add German Bruder Basil Cheese and stir to combine. Once smooth, turn off heat. Add Asiago and Gruyere cheeses one at a time, making sure cheese is melted smooth before adding more. Add pepper, salt, nutmeg and sun-dried tomatoes; stir to combine. Toss in cooked pasta.
  5. Pour pasta mixture into prepared casserole dish and top with breadcrumbs. Bake for 30 to 35 minutes, or until bubbly and slightly browned on top.

Nutrition facts

Servings

540 Calories per serving

Amounts Per Serving

  • Total Fat: 25g
  • Cholesterol: 65mg
  • Sodium: 850mg
  • Total Carbohydrates: 59g
  • Protein: 25g

Daily Values

0%
Vitamin A 20%
0%
Vitamin C 6%
0%
Iron 25%
0%
Calcium 60%

Recipe Source:

Hy-Vee Seasons Fall 2013.