INGREDIENTS
Servings: 1
macaroni
butter
minced onion
minced garlic
all-purpose flour
half-and-half cream
milk
dry mustard powder
liquid smoke flavoring
grated Parmesan cheese
cream cheese, cubed
shredded Swiss cheese
shredded Monterey Jack cheese
shredded sharp Cheddar cheese
salt and pepper to taste
bread crumbs
grated Parmesan cheese
Smoky Four Cheese Macaroni Bake
Prep:
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Cook:
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Ready in:
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DIRECTIONS
  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch 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 half-and-half 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, Monterey Jack, and Cheddar cheeses; stir until melted. Season to taste with salt and pepper, then stir in the drained macaroni noodles. 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.
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