Four-Cheese Classic Mac

Servings Per Recipe 12 servings

• Amount Per Serving
• Calories 448
• Total Fat (g) 20
• Saturated Fat (g) 12
• Cholesterol (mg) 66
• Sodium (mg) 525
• Carbohydrate (g) 45
• Fiber (g) 2
• Protein (g) 22

Percent Daily Values are based on a 2,000 calorie diet

• 1  box (16 ounces) cavatappi or cellentani (corkscrew-shaped pasta)
• 3  tablespoons plus 1 teaspoon unsalted butter
• 3  tablespoons all-purpose flour
• 2-1/2  cups 2% milk
• 1  teaspoon onion powder
• 1/2  teaspoon salt
• 1/4  teaspoon black pepper
• 8  ounces Gouda cheese, grated
• 4  ounces sharp Cheddar cheese, grated
• 4  ounces Swiss cheese, grated
• 1/2  cup grated Parmesan cheese
• 2/3  cup plain panko bread crumbs
• Chopped fresh parsley (optional)

Directions

1. Heat broiler. Coat a 9 x 9-inch broiler-safe baking dish or six 1-cup ramekins with nonstick cooking spray. Bring a large pot of lightly salted water to a boil. Add pasta and cook 11 minutes, following package directions. Drain and transfer to bowl.

2. Heat 3 tablespoons of the butter in a medium-size saucepan over medium heat until melted. Add flour, whisking to blend. Gradually add milk; whisk until smooth. Bring to a simmer over medium to medium-high heat, stirring, then add onion powder, salt and pepper. Simmer 3 minutes, then remove from heat.

3. Stir in Gouda, Cheddar, Swiss and 1/4 cup of the Parmesan until cheeses are melted and sauce is smooth. Mix into cooked pasta and pour mixture into prepared dish(es).

4. In medium-size microwave-safe bowl, melt remaining 1 teaspoon butter. Stir in panko and remaining 1/4 cup Parmesan. Divide evenly over pasta. Broil 3 minutes or until browned. Garnish with parsley, if desired.