Creamy Three Cheese Macaroni

Creamy Three Cheese Macaroni (Adapted from Cooks Country)

3 ounces white cheddar cheese
2 ounces fresh grated Parmesan
1/2 cup ricotta cheese
1/2 teaspoon salt
8 ounces dry macaroni
2 tablespoons butter, divided
1 1/2 tablespoons all-purpose flour
1 teaspoon powdered mustard
2 1/2 cups plain soymilk
3/4 teaspoon Frank's Red Hot
1/8 teaspoon fresh grated nutmeg
1/2 cup panko bread crumbs

Place white cheddar, Parmesan, ricotta and salt in a food processor. Process until thick and creamy - about 1 minute. Scrape down the sides and process another 30 seconds. Scoop into a small bowl.

Bring a large pot of water to a boil and season with salt - 2-3 teaspoons. Add pasta and cook about 7 minutes, or until tender. Drain.

Preheat broiler

In the same pot you cooked the pasta, melt 1 tablespoon butter. Whisk in flour and mustard until smooth. Slowly pour in the milk, Frank's Red Hot and nutmeg while whisking constantly. Bring back to a boil, reduce heat and simmer until it starts to thicken - about 4 minutes. Be sure to stir this mixture often.

Remove pan from heat and drop in dollops of the cheese mixture. Whisk until melted and smooth. Stir in pasta and place back over medium-low heat. While stirring constantly, warm the mixture for 3-4 minutes.

Scoop mixture into an 8x8" baking dish coated with nonstick spray.

In a small bowl, melt the remaining 1 tablespoon butter. Add in panko and stir until moistened.
Sprinkle panko mixture over macaroni and cheese. Place in the oven and broil until golden - 1-3 minutes. Remove and let sit for 5 minutes before serving.

Click here to be taken to the main post