Extra Creamy Four Cheese Macaroni

This Extra Creamy Four Cheese Macaroni is THE macaroni and cheese casserole you need on your holiday table!  Loaded with cheeses, cream, and a panko crust it’s worth every oooey-gooey bite!

It took a few years (let’s say over 35) of living in the South before mac ‘n cheese seemed like a reasonable holiday side dish.  But, for the first time EVER, I served it up as a Thanksgiving side.  And, besides the Brussels sprouts, it was the most popular dish of the day.

Finding it hard to believe that Brussels sprouts won the day?  You gotta check out this recipe.  But I stray.  It wasn’t just the kids that dug back in for seconds of the macaroni.  I think we all did.  So, I plan to make it again for Christmas.  Lesson learned.

We all loved the macaroni  casserole that I served up for Thanksgiving, but for Christmas?  I’m upping the ante.  With extra cheese… and lots of creamy goodness.  Heart healthy, this dish is not.  But, for a once-a-year feast?  Bring on the seconds… and thirds!

Extra Creamy Four Cheese Macaroni

Preheat the oven to 350 degrees Fahrenheit.  Cook the pasta until just al dente.  I like to take it about 1 minute shy of the “al dente” mentioned on the cooking instructions.  Once cooked, drain and rinse in cold water.  Set aside.

In a heavy-bottomed and large saucepan, melt the butter.  Add in the flour and stir constantly until golden and bubbly, about three minutes.  Whisk together the evaporated milk and the cornstarch.  Pour the mixture into the sauce pan, along with the whole milk.  Add in the dijon and remaining spices (through the pepper flakes).

Bring to a boil, then reduce heat to a low simmer, stirring constantly until thickened.  Remove from heat and add in the gouda and cheeses, as well as the Greek yogurt.  Stir until smooth.  Carefully mix in the pasta.

Pour half of the mixture into a greased 9×13 baking dish.  Top with swiss cheese slices.  Pour remaining pasta on top.  In a small bowl, melt the remaining 4 tablespoons of butter.

Mix in the Parmesan, panko, and remaining tablespoon of parsley.  Sprinkle on top of the casserole.

Bake for approximately 30 minutes, until the cheese is bubbly and the panko crust is golden.  Allow to rest 5 minutes before serving.

Just look at the cheesy goodness!

Great alongside our Grilled Soy Pepper Beef Tenderloin and Brown Butter Green Beans!

Extra Creamy Four Cheese Macaroni

Yield: 8 servings

This Extra Creamy Four Cheese Macaroni is THE macaroni and cheese casserole you need on your holiday table!  Loaded with cheeses, cream, and a panko crust it's worth every oooey-gooey bite!

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Ingredients

• 1 lb. medium shells pasta
• 4 Tb. butter
• 1/4 cup flour
• 3 cups whole milk
• 12 ounces evaporated milk
• 1 Tb. cornstarch
• 1 Tb. whole grain dijon mustard
• 1 Tb. chicken bouillon (such as Better than Bouillon)
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 tsp. dried parsley
• 1 tsp. salt
• 1/2 tsp. black pepper
• 2 cups shredded gouda
• 2 cups shredded sharp cheddar
• 8 slices swiss cheese
• 1 cup plain Greek yogurt
• For topping:
• 1 cup Panko breadcrumbs (such as Kikkoman®)
• 4 Tb. butter
• 1 Tb. dried parsley

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.  Cook the pasta until just al dente.  I like to take it about 1 minute shy of the “al dente” mentioned on the cooking instructions.  Once cooked, drain and rinse in cold water.  Set aside.
2. In a heavy-bottomed and large saucepan, melt the butter.  Add in the flour and stir constantly until golden and bubbly, about three minutes. 
3. Whisk together the evaporated milk and the cornstarch.  Pour the mixture into the sauce pan, along with the whole milk.  Add in the dijon and remaining spices (through the pepper flakes).
4. Bring to a boil, then reduce heat to a low simmer, stirring constantly until thickened.  Remove from heat and add in the gouda and cheeses, as well as the Greek yogurt.  Stir until smooth.  Carefully mix in the pasta.
5. Pour half of the mixture into a greased 9×13 baking dish.  Top with swiss cheese slices.  Pour remaining pasta on top.  In a small bowl, melt the remaining 4 tablespoons of butter.
6. Mix in the Parmesan, panko, and remaining tablespoon of parsley.  Sprinkle on top of the casserole.
7. Bake for approximately 30 minutes, until the cheese is bubbly and the panko crust is golden.  Allow to rest 5 minutes before serving.
8. Great alongside our Grilled Soy Pepper Beef Tenderloin and Brown Butter Green Beans!

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