Does anyone have a recipe for macaroni and cheese using cheddar, swiss and mozzarella?

Is this even a possible combination? I have a lot of cheese left over from a cheese platter from a party, it even has havarti which I really don't think can be used in mac and cheese. I appreciate any feedback!Does anyone have a recipe for macaroni and cheese using cheddar, swiss and mozzarella?
I make mac and cheese all the time with whatever eftover cheese ends I have- you can use it all, even the havarti- make a white sauce, add 3/4 of your cheese- shredded or cubed, and cook until thickened and melted. pour over hot cooked macaroni, add 3/4 of the remaining cheese, and top with bread crumbs, dot with butter, and sprinkle over the rest of the cheese, bake in a 350 degree oven for 45 minutesDoes anyone have a recipe for macaroni and cheese using cheddar, swiss and mozzarella?
Ingredients


# 24 ounces macaroni


# 1/2 cup butter


# 1/2 cup flour


# 4 cups milk


# 16 ounces Velveeta cheese (more if you want)


# 1 pinch white pepper or black pepper


# 1-2 cup shredded cheddar cheese


Directions








1.


Preheat oven to 350 degrees Fahrenheit.


2.


Prepare macaroni according to package directions.


3.


Melt butter in a large pan.


4.


Whisk flour into melted butter to create a light roux (paste).


5.


Slowly whisk milk into the roux, whisking constantly to avoid lumps.


6.


Allow milk and roux to heat for about one minute, then begin adding the Velveeta.


7.


Continue to gently whisk the mixture until all Velveeta has melted, then add a pinch of white or black pepper.


8.


After macaroni has cooked, drain the water from the pot and mix in the cheese sauce.


9.


Once the macaroni and sauce are mixed together, tranfer to a 9 x 13 baking dish.


10.


Cook uncovered for 25-30 minutes or until bubbly.


11.


Sprinkle 1 or 2 cups of shredded cheddar cheese over the top and bake for 5 more minutes, or until cheddar cheese is throughly melted.


12.


Remove from oven and allow to cool for 5 to 10 minutes before serving.











if you want mozzarella and swiss just add it and do everything the same with it as how you would with the cheddar cheese in the directions
1陆 cups panko coarse dry bread crumbs


7 tablespoons Tillamook庐 Unsalted Butter, divided


1 tablespoon sesame seeds


12 ounces dry medium elbow macaroni


1/2 cup finely chopped onion


3 tablespoons all-purpose flour


2 cups whole milk


1 cup half and half


2 teaspoons Dijon mustard


2 teaspoons creamy horseradish


1 teaspoon paprika


1 teaspoon salt


1/4 teaspoon pepper


2 cups (8 ounces) Tillamook庐 Shredded Sharp Cheddar Cheese


1 cup (4 ounces) shredded Tillamook庐 mozzerella


1 cup (4 ounces) shredded Tillamook庐 Swiss Cheese





PreparationPreheat oven to 350掳 F. Lightly butter a 9 x13 inch shallow baking dish.





In a small bowl, combine breadcrumbs, 3 tablespoons melted butter and sesame seeds. Set aside.





In a large pot, bring 4 quarts of water to a boil. Add 1 tablespoon salt and pasta. Cook, stirring occasionally, according to package directions. Pasta is done when it is slightly chewy to the bite or al dente. Drain pasta in a colander and set aside.





Prepare sauce while pasta is cooking. In a large saucepan over medium heat, melt remaining butter. Stir in onions and saut茅 3-5 minutes until softened. Whisk in flour and cook 3 minutes, whisking constantly. Gradually add milk and half and half and bring just to a boil, whisking constantly. Reduce heat and simmer, whisking often, until sauce slightly thickens, 4-5 minutes. Whisk in mustard, horseradish, paprika, salt and pepper. Add cheese and stir until melted. Remove pan from heat and gently fold in macaroni. Pour mixture into prepared baking dish and top with breadcrumb mixture.





Bake 25-30 minutes until cheese is bubbly and top begins to brown.


Remove from oven and let rest 5 minutes before serving.
not sure if this is exactly it. Macaroni and Cheese





INGREDIENTS


2 pounds elbow macaroni


10 ounces shredded Swiss cheese


10 ounces shredded mozzarella cheese


10 ounces shredded Cheddar cheese


1/2 cup milk


salt to taste


1/8 teaspoon onion powder


1 pinch garlic powder


1/4 teaspoon dried parsley


3 tablespoons margarine





DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.


Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.


In a large bowl, combine macaroni, Swiss, mozzarella and Cheddar and stir until cheeses melt. Stir in milk. Season to taste with salt, onion powder, garlic powder, and parsley. Spoon into prepared dish, and dot with margarine.


Bake in preheated oven 50 to 60 minutes, or until top is crunchy.
boil your macroni the usual way strain make a cheese sauce like this get 6 oz of soft margarine add the plain flour until its absorbed then add 1 pint of milk add your favourite cheese until it has melted in pour over your macaroni then add grated cheese on top and put in the oven on 200c for about 35 minutes until golden brown,
1 box of macaroni, 1 stick butter, 1 c. Swiss cheese cubes, 1 c. Mozzarella cheese cubes, 1c cheddar cheese cubes, 1 c. Philadelphia cream cheese, 1 sm. can evaporated milk, 2 lg. eggs or 3 sm. eggs, 2 tbsp. flour, 1/4 tsp. salt, 1/4 tsp. sugar, 1/4 tsp. pepper
Yes of course it's possible!


Cook your usual mac and cheese recipe, only divide the total amount you have of cheese in it by 3, and put that much cheddar, swiss, and mozzarella each in.
just grate it all up and throw it in to your white sauce and you will have very good mac and cheese. Be daring!