Finlandia’s 3-Cheese Macaroni and Cheese

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Finlandia’s 3-Cheese Macaroni and Cheese

To save time, the mac and cheese can be made the day before. Just refrigerate in the baking dish without the toppings. When ready to serve, heat in the microwave until hot throughout. Top with crushed crispy fried onions, then bake at 375°F for 10-15 minutes, or until bubbly and starting to brown.

Prep Time:
10 Minutes
Cook Time:
30 Minutes
Total Time:
40 Minutes

Our smooth, nutty Finlandia Swiss Cheese makes a rare appearance in our signature version of this homestyle classic. Muenster and American cheeses hold supporting roles to create a creamy, gooey mac and cheese that is sure to please kids, and it also satisfies even the most discerning adult palate. Crispy fried onions add a salty crunch that really satisfies.

Ingredients
    1 (16-ounce) box Cavatappi or other favorite pasta
      1/4 cup Finlandia Unsalted Butter, cut into chunks
        1/2 cup minced red onion
          5 tbsps all-purpose flour
            1 1/2 cup whole milk
              1 1/4 cup vegetable or chicken broth, hot
                1 tsp fine salt
                  1/2 tsp finely ground black pepper
                    1/2 tsp smoked paprika, plus more for garnish
                      1/4 tsp ground nutmeg
                        Cayenne pepper, to taste
                          11 oz (about 14 slices) Finlandia Swiss Cheese, cut into thin strips
                            7 oz (about 9 slices) Finlandia American Cheese, cut into thin strips
                              7 oz (about 9 slices) Finlandia Muenster Cheese, cut into thin strips
                                2 tbsps minced, fresh parsley
                                  1 cup crushed crispy fried onions
                                  Instructions

                                  Cook and drain pasta according to package directions. Spray a 9″x13” baking dish with cooking oil; set aside. Preheat oven to 375°F. Heat butter in 4 quart sauce pot over medium heat just until melted. Add the minced onion. Stirring often with a wooden spoon, slowly cook onions until they are soft and starting to caramelize, and the butter is starting to brown, about 3-5 minutes. Immediately sprinkle in flour. Continue to cook and stir over medium heat until flour mix is lightly browned and smells like baked piecrust, about 1-2 minutes. Reduce heat and slowly whisk in stock then milk, a little at a time, stirring well to remove lumps between each addition. Whisk in salt, black pepper, smoked paprika, nutmeg, and cayenne pepper. Increase heat, and simmer until flour is cooked and the sauce is velvety, about 5-8 minutes; stir and scrape sides and bottom of pot constantly. Reduce heat, and add cheeses about ½ cup at a time, stirring constantly, and waiting until each batch is fully melted before adding the next. Remove from heat and add parsley. Stir into warm, cooked pasta, and pour into prepared baking dish. Top with crushed crispy fried onions. Bake for 10-15 minutes or until bubbly and starting to brown. Serves 8-10 as main course


Finlandia’s 3-Cheese Macaroni and Cheese Our smooth, nutty Finlandia Swiss Cheese makes a rare appearance in our signature version of this homestyle classic. Muenster and American cheeses hold supporting roles to create a creamy, gooey mac and cheese that is sure to please kids, and it also satisfies even the most discerning adult palate. Crispy fried onions add a salty crunch that really satisfies. 10 Minutes 30 Minutes 40 Minutes 1 (16-ounce) box Cavatappi or other favorite pasta1/4 cup Finlandia Unsalted Butter, cut into chunks1/2 cup minced red onion5 tbsps all-purpose flour1 1/2 cup whole milk1 1/4 cup vegetable or chicken broth, hot1 tsp fine salt1/2 tsp finely ground black pepper1/2 tsp smoked paprika, plus more for garnish1/4 tsp ground nutmegCayenne pepper, to taste11 oz (about 14 slices) Finlandia Swiss Cheese, cut into thin strips7 oz (about 9 slices) Finlandia American Cheese, cut into thin strips7 oz (about 9 slices) Finlandia Muenster Cheese, cut into thin strips2 tbsps minced, fresh parsley1 cup crushed crispy fried onions Cook and drain pasta according to package directions. Spray a 9″x13” baking dish with cooking oil; set aside. Preheat oven to 375°F. Heat butter in 4 quart sauce pot over medium heat just until melted. Add the minced onion. Stirring often with a wooden spoon, slowly cook onions until they are soft and starting to caramelize, and the butter is starting to brown, about 3-5 minutes. Immediately sprinkle in flour. Continue to cook and stir over medium heat until flour mix is lightly browned and smells like baked piecrust, about 1-2 minutes. Reduce heat and slowly whisk in stock then milk, a little at a time, stirring well to remove lumps between each addition. Whisk in salt, black pepper, smoked paprika, nutmeg, and cayenne pepper. Increase heat, and simmer until flour is cooked and the sauce is velvety, about 5-8 minutes; stir and scrape sides and bottom of pot constantly. Reduce heat, and add cheeses about ½ cup at a time, stirring constantly, and waiting until each batch is fully melted before adding the next. Remove from heat and add parsley. Stir into warm, cooked pasta, and pour into prepared baking dish. Top with crushed crispy fried onions. Bake for 10-15 minutes or until bubbly and starting to brown. Serves 8-10 as main course