Italian Three-Cheese Macaroni Recipe
Italian Three-Cheese Macaroni Recipe photo by Taste of Home

Italian Three-Cheese Macaroni Recipe

Publisher Photo
My husband is a self-proclaimed mac-and-cheese connoisseur and says that this is his favorite version. The Italian seasoning and tomatoes really complement the pasta and cheeses. —Adriane Mummert, Lancaster, Pennsylvania
TOTAL TIME: Prep: 30 min. Bake: 50 min.
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 50 min.
MAKES: 12 servings

Ingredients

  • 4 cups uncooked elbow macaroni
  • 1/2 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 cups 2% milk
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup dry bread crumbs
  • 2 tablespoons butter, melted

Directions

  1. Cook macaroni according to package directions.
  2. Meanwhile, preheat oven to 350°. In a small saucepan, melt butter. Stir in flour, Italian seasoning, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from the heat; stir in cheddar and Parmesan cheeses until melted. Drain macaroni.
  3. Spread 1 cup cheese sauce in a greased 13x9-in. baking pan. Layer with half of macaroni, tomatoes and cheese sauce. Repeat layers. Sprinkle with mozzarella cheese. Combine bread crumbs and butter; sprinkle over top.
  4. Cover and bake 40 minutes. Uncover and bake 10-15 minutes longer or until golden brown and bubbly. Let stand 5 minutes before serving. Yield: 12 servings (1 cup each).
Originally published as Italian Three-Cheese Macaroni in Taste of Home Christmas Annual Annual 2013, p106

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Italian Three-Cheese Macaroni

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 28, 2014

"Per the other reviewers' tips, I added 3/4 teaspoon of garlic powder to the cheese sauce, drained the tomatoes & sprinkled more Italian seasoning over the first layer in a sprayed crockpot. Skipped the bread crumbs. Everyone enjoyed it immensely at our fellowship buffet. Thumbs up!"

MY REVIEW
Reviewed Apr. 16, 2014

"This is fantastic! I changed nothing, except added chicken. Everyone loved it!"

MY REVIEW
Reviewed Mar. 31, 2014

"I would use stewed tomatoes instead of plain tomatoes."

MY REVIEW
Reviewed Mar. 28, 2014

"It was a great meal!"

MY REVIEW
Reviewed Mar. 13, 2014

"This recipe was very simple to make, and uses ingredients that I always have on hand. I used penne pasta instead of the elbows, I used less mozzarella cheese on top, and sprinkled the breadcrumbs then did a quick spray of nonstick on top. My fiance and I agreed that it was lacking something. If I make it again, I would add more mozzarella cheese on top, maybe use seasoned breadcrumbs, and either add garlic or use diced tomatoes that have a flavor to them. Other than the lack of "something," this recipe was very good. Since it is just the two of us, I decreased it and made it in an 8x8 pan."

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