Three Cheese Garlic Macaroni

    (183)
    1 hour 35 minutes

    The combination of three cheeses and a little sauteed onion and garlic make this macaroni bake to die for.


    165 people made this

    Ingredients
    Serves: 8 

    • 300g macaroni
    • 65g butter
    • 1/2 cup minced onion
    • 1 1/2 tablespoons minced garlic
    • 1/4 cup (30g) plain flour
    • 1/2 cup cream
    • 1 1/2 cups (375ml) milk
    • 1/2 teaspoon dry mustard powder
    • 1 cup grated Parmesan cheese
    • 250g cream cheese, cubed
    • 1 cup grated Swiss cheese
    • 2 cups grated sharp Cheddar cheese
    • salt and pepper to taste
    • 1/2 cup bread crumbs
    • 1/2 cup grated Parmesan cheese

    Directions
    Preparation:40min  ›  Cook:55min  ›  Ready in:1hour35min 

    1. Preheat oven to 190 degrees C. Lightly grease a 20x30cm baking dish.
    2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    3. Meanwhile, melt the butter in a large saucepan over medium heat. Stir in the onion and cook for 3 minutes until it begins to soften. Add the garlic and continue cooking until the onion has softened and turned translucent, about 2 minutes more. Slowly stir in the flour and cook, stirring constantly for 5 minutes.
    4. Stir in the cream and milk and bring to a simmer. Reduce heat to medium-low and stir in mustard powder and liquid smoke; simmer for 10 minutes, stirring occasionally. Add 1 cup of Parmesan cheese, along with the cream cheese, Swiss and Cheddar cheeses; stir until melted. Season to taste with salt and pepper, then stir in the drained macaroni. Pour into the prepared baking dish. Sprinkle the remaining 1/2 cup of Parmesan cheese and breadcrumbs over the macaroni.
    5. Bake in preheated oven until bubbly and brown, about 30 minutes. Remove from the oven and allow to stand 5 to 10 minutes before serving.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (183)

    Reviews in English (144)

    by
    100

    Some wise advice when making this recipe would be to make sure you have all your ingredients out and all your cheeses shredded before beginning,because you need to stir the flour mixture continuously. This recipe does not take long to prepare, and the sauce is very rich, with all the cheeses. Also, the liquid smoke is a necessary ingredient for the smokey flavor this recipe is intending to deliver. Although I feel this is a delightful tasting dish, I enjoy traditional mac & cheese a bit better. Sometimes a shot of liquid smoke to regular mac & cheese lends a great flavor. But I enjoyed the experience of trying the different cheeses in this recipe, such as the swiss, which I had never used in a mac & cheese recipe. All said and done, I would make this again for a change of pace. Thanks for sharing!  -  16 May 2008  (Review from Allrecipes USA and Canada)

    by
    85

    This. Is. Awesome! I wanted to sneak some veggies in for my kids, so I cut the macaroni in half and did a 12 oz. package of cauliflower I blanched for a couple minutes. I also sauteed a couple large handfuls of matchstick carrots in with the onion and garlic. My kids aren't big on cream cheese in their macaroni, so I used 1/2 c. of sour cream, which was a nice touch, and I also added a little Frank's. Everything else I kept the same. Very, very good. You couldn't tell that there was cauliflower or carrots in it. My kids and husband inhaled it and asked for more. I will suggest that if you make this, you might want to half it unless you have a big family. This fills a large 9x13 baking dish! TIP: If you chop the cauliflower in small pieces, it unnoticable when you add it to macaroni dishes!  -  20 Oct 2008  (Review from Allrecipes USA and Canada)

    by
    78

    WOW, this was really good, I used provolone in place of the swiss, because I really dont like swiss. I bet gruyer would be nice, anywhoo, I did not use the liquid smoke, but i did use roasted garlic instead to give it a deeper flavor, omg, with the breadcrumbs and parm on top, to die for!thx  -  06 Mar 2008  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate