Finlandia’s 3-Cheese Macaroni and Cheese
Finlandia’s 3-Cheese Macaroni and Cheese
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 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.
8 Persons
45 min
Ingredients8 Persons
| 1 | Box Cavatappi or other pasta |
| ¼ cup | |
| ½ cup | Minced Red Onion |
| 5 tbsp | All-Purpose Flour |
| 1 ½ cups | Whole Milk |
| 1 ¼ cups | Hot Vegetable or Chicken Broth |
| 1 tsp | Fine Salt |
| ½ tsp | Finely Ground Black Pepper |
| ½ tsp | Smoked Paprika |
| ¼ tsp | Ground Nutmeg |
| 14 | |
| 9 | American Cheese |
| 9 | |
| 2 tbsp | Minced, Fresh Parsley |
| 1 cup | Crushed Crispy Fried Onions |
Cayenne Pepper, to taste |
Instructions
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.
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