1/3 Photos of Baked Macaroni With Three Cheeses
This macaroni and cheese features a creamy sauce and crisp topping. A great macaroni and cheese requires perfect melding of the pasta and the cheese sauce. To get that, you'll need to ignore conventional wisdom about cooking pasta until just tender (al dente). To help the cheese sauce stick to the pasta, the macaroni is cooked until just beyond al dente, which makes it more absorbent and starchier. This recipe calls for a 3-quart casserole dish, but multiple smaller baking dishes could be used. I clipped this recipe from a newspaper.
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- 1/2 cup unsalted butter
- 2 tablespoons unsalted butter
- 1 lb elbow macaroni
- 1 tablespoon olive oil
- 3 1/2 cups whole milk
- 1/2 cup all-purpose flour
- ground black pepper, to taste
- 2 cups sharp cheddar cheese, grated
- 2 cups monterey jack cheese, grated
- 1 cup parmesan cheese, grated
- 1 cup panko breadcrumbs or 1 cup other coarse breadcrumbs
- 1Heat the oven to broil.
- 2Use 1 T of butter to generously coat a 3-quart casserole dish.
- 3Bring 6 quarts of water to a boil in large stockpot.
- 4Add 2 T of salt, stir briefly, then add the pasta.
- 5Cook until tender and just past al dente, about 10-13 minutes, or slightly longer than package directions.
- 6Drain the pasta, then transfer it to a large bowl.
- 7Drizzle the olive oil over the pasta, then toss to coat; set aside.
- 8To make the sauce, in a small saucepan over low heat, bring the milk to a simmer.
- 9Remove the pan from the heat.
- 10In medium saucepan over medium heat, melt 1/2 cup of the remaining butter, using a whisk to swirl it to ensure the butter melts completely and does not turn brown.
- 11If the butter begins to brown, lower the heat.
- 12While whisking, sprinkle in the flour.
- 13Continue to whisk until the mixture just bubbles, about 2 minutes.
- 14Do not let the mixture brown.
- 15While whisking, slowly pour the milk in the saucepan.
- 16Continue whisking until there are no lumps.
- 17Bring the sauce to a boil, then reduce the heat to low and season with salt and pepper.
- 18Continue whisking until the sauce reaches the consistency of heavy cream and coats the back of a spoon, about 2 minutes.
- 19Remove the sauce from the heat.
- 20Whisk in 1 1/2 cups of the cheddar cheese, all of the Monterey Jack cheese and 1/2 cup of the Parmesan cheese.
- 21Whisk until the cheese is completely melted and the sauce is smooth.
- 22Pour the sauce over the pasta and gently toss to coat.
- 23Transfer the pasta and sauce, using a rubber spatula to scrape the bowl, to the prepared casserole dish.
- 24Set aside.
- 25In small microwave-safe bowl, melt the remaining 1 T of butter by microwaving on high for about 20 seconds.
- 26Add the breadcrumbs and remaining cheddar and parmesan cheeses; toss well.
- 27Spread the bread crumb mixture evenly over the pasta.
- 28Place the dish on the oven's middle rack and broil for 6-8 minutes, or until the edges are bubbly, and a crunchy crust forms on top.
- 29Cool briefly before serving.
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Nutritional Facts for Baked Macaroni With Three Cheeses
Serving Size: 1 (364 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 1029.9
- Calories from Fat 512
- Total Fat 56.9 g
- Saturated Fat 33.5 g
- Cholesterol 152.8 mg
- Sodium 885.9 mg
- Total Carbohydrate 85.5 g
- Dietary Fiber 3.5 g
- Sugars 10.5 g
- Protein 43.1 g