Name: Three-Cheese Macaroni and Cheese
Yield: 4 servings
Cuisine: American
Ingredients: 2 tsp olive oil; 2 C finely chopped onion (about 1 medium); 4 Tbsp all-purpose flour; 2 garlic clove (minced); 3 C skim milk; 2 bay leaf; 1 C crumbled Gorgonzola cheese (2 ounces); 1 1/2 C grated Parmesan cheese (divided, 3 ounces); 1/2 tsp salt; 2 C uncooked elbow macaroni (about 8 ounces); cooking spray; 2/3 C shredded part-skim mozzarella cheese (about 2 1/2 ounces); 2/3 C Italian breadcrumbs (Japanese breadcrumbs (or Itlalian bread crumbs)); 1/8 tsp freshly ground black pepper

Three-Cheese Macaroni and Cheese

Course

Side Dish

Cuisine

American

Servings

servings

Ingredients

2 tsp olive oil
2 C finely chopped onion about 1 medium
4 Tbsp all-purpose flour
2 garlic clove minced
3 C skim milk
2 bay leaf
1 C crumbled Gorgonzola cheese 2 ounces
1 1/2 C grated Parmesan cheese divided, 3 ounces
1/2 tsp salt
2 C uncooked elbow macaroni about 8 ounces
cooking spray
2/3 C shredded part-skim mozzarella cheese about 2 1/2 ounces
2/3 C Italian breadcrumbs Japanese breadcrumbs (or Itlalian bread crumbs)
1/8 tsp freshly ground black pepper

Course

Side Dish

Cuisine

American

Servings

servings

Ingredients

2 tsp olive oil
2 C finely chopped onion about 1 medium
4 Tbsp all-purpose flour
2 garlic clove minced
3 C skim milk
2 bay leaf
1 C crumbled Gorgonzola cheese 2 ounces
1 1/2 C grated Parmesan cheese divided, 3 ounces
1/2 tsp salt
2 C uncooked elbow macaroni about 8 ounces
cooking spray
2/3 C shredded part-skim mozzarella cheese about 2 1/2 ounces
2/3 C Italian breadcrumbs Japanese breadcrumbs (or Itlalian bread crumbs)
1/8 tsp freshly ground black pepper

Instructions

Heat oil in a medium saucepan over medium heat. Add onion to pan; cook 8 minutes or until tender, stirring occasionally. Add flour and garlic; cook 1 minute, stirring constantly. Stir in milk and bay leaf; bring to a boil. Cook 2 minutes or until thick, stirring constantly with a whisk. Add Gorgonzola, 1/2 cup Parmigiano-Reggiano, and salt; stir until cheeses melt. Discard bay leaf.
Preheat oven to 375°.
Cook pasta in boiling water 5 minutes or until almost tender, omitting salt and fat; drain well. Add pasta to cheese mixture, stirring well. Place about 1/2 cup pasta mixture into each of 6 (1-cup) ramekins coated with cooking spray. (For a weeknight supper, bake the macaroni in an 8-inch square baking dish for 35 minutes.) Sprinkle evenly with mozzarella. Top evenly with remaining pasta mixture. Combine remaining 1/4 cup Parmigiano-Reggiano and panko; sprinkle evenly over pasta mixture. Spray lightly with cooking spray; sprinkle with black pepper. Bake at 375° for 25 minutes or until heated.
I doubled the sauce recipe, but it still seems dry, might want to add more milk? An tuna or shredded chicken would be a great addition!

Recipe Notes

http://www.myrecipes.com/recipe/three-cheese-macaroni-cheese

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Nutrition Facts

Three-Cheese Macaroni and Cheese

Amount Per Serving

Calories 1436 Calories from Fat 522

% Daily Value*

Total Fat 58g 89%

Saturated Fat 33g 165%

Trans Fat 0.1g

Polyunsaturated Fat 0.1g

Monounsaturated Fat 0.02g

Cholesterol 165mg 55%

Sodium 3049mg 127%

Potassium 172mg 5%

Total Carbohydrates 151g 50%

Dietary Fiber 9g 36%

Sugars 21g

Protein 91g 182%

Vitamin A 28%

Vitamin C 14%

Calcium 193%

Iron 45%

* Percent Daily Values are based on a 2000 calorie diet.

German Potato Salad

Course

Side Dish

Cuisine

German

Servings

Ingredients

1/2 pound thick-cut bacon
3/4 cup finely chopped onion
1/3 cup white vinegar
1/4 cup sugar
1 tablespoon Dijon mustard
1 teaspoon salt
2 tablespoons minced chives for garnish
2 pounds Yukon gold potatoes

Course

Side Dish

Cuisine

German

Servings

Ingredients

1/2 pound thick-cut bacon
3/4 cup finely chopped onion
1/3 cup white vinegar
1/4 cup sugar
1 tablespoon Dijon mustard
1 teaspoon salt
2 tablespoons minced chives for garnish
2 pounds Yukon gold potatoes

Instructions

Place the potatoes in a medium-size pot and cover them with enough water to extend 2 inches above the surface of the potatoes. Salt the water and bring to boil over medium-high heat. Continue cooking until potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain and slice into 1/4-inch rounds.
Cook the bacon in a large skillet over medium-high heat. Once crisp, place on a paper towel-lined plate and crumble into small pieces. Pour off the rendered fat, reserving 1/4 cup in the pan. Turn the heat to medium and add the onion. Cook until translucent and just beginning to brown, about 4 to 5 minutes.
Whisk in the vinegar, sugar, mustard, and salt and stir until thick and bubbly. Add the sliced, cooked potatoes and toss to coat. Top with the crumbled bacon and garnish with the chives. Serve warm.

Recipe Notes

Recipe courtesy of Mary Nolan

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