BAKED FOUR-CHEESE SPAGHETTI
Steps:
- Preheat the oven to 350 degrees F. Lightly butter a 9-by-13-inch baking dish.
- Cook the spaghetti in a large pot of boiling salted water until al dente. Drain well and spread the spaghetti on a baking sheet; let cool.
- In a large bowl, toss the fontina with the Gruyere and mozzarella. Spread half of the spaghetti in the prepared baking dish in an even layer. Sprinkle half of the mixed cheeses and half of the Gorgonzola over the spaghetti and season with salt and pepper. Repeat with another layer of spaghetti, mixed cheeses, Gorgonzola and salt and pepper.
- Bake the spaghetti in the center of the oven until the top is golden brown, about 40 minutes. Let cool slightly before cutting into squares and serving.
FOUR-CHEESE MANICOTTI
Steps:
- Preheat oven to 400°F. Melt 2 Tbsp. butter in a large skillet over medium heat. Cook onion and garlic, stirring often, until softened, about 3 minutes. Season with 1 tsp. salt and 1/2 tsp. pepper. Add both cans of tomatoes, breaking up with a wooden spoon, then increase heat to medium-high. Add 1/2 cup basil, bring to a simmer, and cook, stirring occasionally, until slightly reduced, 15-20 minutes.
- Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and transfer to a lightly oiled rimmed baking sheet.
- Meanwhile, melt remaining 4 Tbsp. butter in a medium saucepan over medium-low heat. Add flour and cook, stirring constantly, until foamy and nutty smelling, 1-2 minutes. Whisking constantly, gradually add milk and bring to a simmer. Cook, whisking often, until mixture coats the back of a spoon, about 3 minutes. Stir in 1/3 cup Parmesan and 1/3 cup Pecorino; season with 1/2 tsp. salt and remaining 1/4 tsp. pepper.
- Mix ricotta, mozzarella, shallot, egg, 1/3 cup Parmesan, 1/2 cup basil, and remaining 1/3 cup Pecorino and 1/2 tsp. salt in a medium bowl.
- Spoon ricotta mixture into manicotti noodles at both ends. Spread half of tomato sauce then half of cheese sauce (keep them separate but they'll meld together) on bottom of a 13x9" or other 3-qt. baking dish. Arrange manicotti over, then top with remaining tomato sauce, cheese sauce, and 1/3 cup Parmesan. Bake manicotti until bubbling and lightly browned on top, 30-35 minutes. Let cool 5 minutes. Top with remaining 1/4 cup basil and serve.
FOUR CHEESE PASTA
Another Good Housekeeping recipe. I usually add a little more half and half, butter, and flour to make a creamier sauce. My daughter calls this "Cheesy Noodles" - one of her faves. Good with a veggie or salad on the side.
Provided by HEP MEP
Categories Cheese
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In 3 quart saucepan, melt butter,stir in flour until blended; cook 30 seconds.
- Gradually stir in half and half- cook,stirring,until mixture boils and slightly thickens.
- Stir in all cheeses,salt and pepper.
- Boil fettuccine till al dente.
- Drain and pour into large bowl or round casserole dish.
- Mix in cheese sauce along with parsley, until well blended.
- Serve immediately.
Nutrition Facts : Calories 852.7, Fat 47.3, SaturatedFat 28.1, Cholesterol 224.4, Sodium 829.3, Carbohydrate 69.6, Fiber 0.1, Sugar 1.1, Protein 37.2
FOUR-CHEESE PATE
This impressive and festive-looking cheese spread is simple to put together and never fails to get raves at parties. Before I retired. I looked for recipes like this that can be prepared way ahead. - Jeanne Messina, Darien, Connecticut
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 16-20 servings.
Number Of Ingredients 9
Steps:
- In a bowl, beat one package if cream cheese with milk and sour cream until smooth. Spread into a 9-in. pie plate lined with plastic wrap. Sprinkle with chopped pecans. , In a bowl, beat Brie, Swiss, blue cheese and remaining cream cheese until thoroughly combined. Gently spread over chopped pecans, smoothing the top to form a flat surface. Cover and chill overnight or up to 3-4 days., Before serving, invert onto a plate and remove plastic wrap. Arrange pecan halves on top. Serve with apples or crackers.
Nutrition Facts : Calories 152 calories, Fat 14g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 164mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
FOUR CHEESE MACARONI
The epitome of comfort: Creamy mac and cheese with melty Mexican-Style cheese shreds and a crunchy SHAKE 'N BAKE topping.
Provided by My Food and Family
Categories Macaroni & Cheese
Time 30m
Yield 8 servings, about 1 cup each
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Combine first 3 ingredients in medium bowl. Stir in 1 cup cheese.
- Cook macaroni as directed on package, omitting salt. Meanwhile, melt butter in large saucepan on low heat. Stir in flour and red pepper; cook and stir 2 min. or until bubbly. Gradually stir in milk; cook on medium heat 3 to 5 min. or until mixture comes to boil, stirring constantly. Stir in sour cream; simmer on low heat 3 to 5 min. or until thickened. Add remaining cheese; cook and stir 2 min. or until melted.
- Drain macaroni. Add to sauce; stir to evenly coat. Spoon into 8 (1-cup) baking dishes sprayed with cooking spray; sprinkle with cheese mixture.
- Bake 10 min. or until heated through.
Nutrition Facts : Calories 500, Fat 23 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 65 mg, Sodium 530 mg, Carbohydrate 55 g, Fiber 2 g, Sugar 5 g, Protein 19 g
DELICIOUS FOUR CHEESE QUICHE
This cheeseatastic quiche is really quick and easy to make and just tastes so good! =) Instead of using the chesses I used, you could also just take any four or even more cheeses that go well together. Just be creative. =)
Provided by Lalaloula
Categories Savory Pies
Time 1h
Yield 1 middle seized quiche
Number Of Ingredients 10
Steps:
- Preheat the oven to 180°C.
- Cut onions, leek and feta cheese into small cubes. Grate gouda, emmenthaler and parmesan cheese finely.
- Line a round spring form (aprox. 26 cm diameter) with the phyllo pastry.
- Mix together the eggs, the milk and the cream. Blend in the cheese (best using your hands).
- Pour the mixture into the spring form and bake for about 35 minutes or until the filling has set and is golden-brown.
Nutrition Facts : Calories 2024.4, Fat 139.4, SaturatedFat 80.4, Cholesterol 994.7, Sodium 2711.9, Carbohydrate 116.4, Fiber 7.7, Sugar 17.4, Protein 78.4
FOUR-CHEESE PATE
I make this impressive spread a lot for holidays, parties, birthdays, etc. It makes a lot, but it all always gets eaten!! You can make it several days in advance, too.
Provided by Wildflour
Categories < 30 Mins
Time 30m
Yield 15-20 serving(s)
Number Of Ingredients 9
Steps:
- In a mixing bowl beat 1 pkg. cream cheese with milk and sour cream til smooth.
- Spread into a 9" pie plate lined with plastic wrap.
- Sprinkle with chopped pecans.
- In mixing bowl, beat Brie, swiss, blue cheese and remaining cream cheese til thoroughly combined.
- Gently spread over chopped pecans smoothing top flat.
- Cover and chill overnight or up to 3-4 days.
- Before serving, invert onto a plate and remove plastic wrap.
- Arrange pecan halves on top around edge.
- Serve with crackers or apples.
Nutrition Facts : Calories 302.8, Fat 28.8, SaturatedFat 14.8, Cholesterol 70.7, Sodium 302.9, Carbohydrate 3.2, Fiber 0.8, Sugar 0.6, Protein 9.5
FOUR CHEESE TERRINE
This is easy to make and a big hit as a starter or with crackers as nibbles with drinks.
Provided by rajarmey
Time 15m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Combine the first three ingredients in a small bowl and let them soak for about 5 mins. Then place the bowl over a saucepan with water and allow the gelatine to dissolve over a low heat. It will become transparent
- Put some cling film across two sides and the bottom of the loaf tin.
- Combine the cottage cheese and mayonnaise. Whip together until smooth
- Cut the hard cheeses into small cubes and mix in with the cottage cheese mixture.
- Whip the cream until is has thickened and forms soft peaks
- Add the gelatine mixture to the cheese mixture and stir well
- Add in the cream and the chopped herbs combining well.
- Pour into the loaf tin and allow to set in the fridge. It may take an hour or two.
- Invert the loaf tin onto a plate and ease the terrine out using the cling film.
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BAKED FOUR-CHEESE SPAGHETTI RECIPE - MARC MURPHY
From foodandwine.com
3/5 Total Time 1 hr 10 minsServings 8
- Preheat the oven to 350°. Lightly butter a 9-by-13-inch baking dish. Cook the spaghetti in a large pot of boiling salted water until al dente. Drain well and spread the spaghetti on a baking sheet; let cool.
- In a large bowl, toss the Fontina with the mozzarella and Gruyère. Spread one third of the spaghetti in the prepared baking dish in an even layer. Sprinkle 1/3 of the mixed cheeses and half of the Gorgonzola over the spaghetti and season with salt and pepper. Repeat with another layer of spaghetti, mixed cheeses, Gorgonzola and salt and pepper. Top with the remaining spaghetti and mixed cheeses.
- Bake the spaghetti in the center of the oven until the top is golden brown, about 40 minutes. Let cool slightly before cutting into squares and serving.
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- Line a 9" pieplate or cakepan with plastic wrap; set aside. Combine first 3 ingredients in a mixing bowl; beat at medium speed of an electric mixer until smooth. Spoon mixture into prepared pieplate; spread evenly to edge. Sprinkle with chopped pecans.
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