Macaroni With Four Cheeses




  • 5 Tbsp butter
  • 4 Tbsp all-purpose flour
  • 2 1/2 cups milk
  • 5 ounces Gorgonzola, crumbled
  • 4 ounces Fontina, grated
  • Salt, freshly ground black pepper and Cajun Chef Cayenne Pepper to taste
  • 1 lb rigatoni or ziti, cooked and drained
  • 4 ounces mozzarella, cut into small cubes
  • 4 ounces Parmesan, grated


Preheat the oven to 350º F. Lightly butter a 2-quart baking dish. Melt the butter in a medium saucepan over medium heat. Add the flour and stir to blend. Cook for about one minute. Gradually add the milk, whisking constantly. Cook, stirring constantly, until the mixture thickens and becomes creamy and smooth. Add the Gorgonzola and Fontina. Cook, stirring constantly, until the cheeses melt. Add salt, black pepper and cayenne. Remove from heat. Pour the cheese sauce and the macaroni into the baking dish. Stir to mix well. Add the mozzarella and stir to mix. Sprinkle the top with the Parmesan. Bake for 30 to 40 minutes or until bubbly and the top is lightly browned. Serves 4 to 6.

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