Baked Three-Cheese Macaroni
TOTAL TIME: Prep: 20 min. Bake: 30 min.
YIELD: 12 servings.
Legendary mac and cheese is a must-have for big family events. This ultimate comfort food is a divine blend of cheddar, Gruyere and Parmesan cheeses. —Joan Sullivan, Gambrills, Maryland
Ingredients
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1 package (16 ounces) elbow macaroni or fusilli pasta
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6 tablespoons butter, cubed
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1/2 cup all-purpose flour
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4 cups 2% milk, warmed
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4 cups shredded Gruyere cheese
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2 cups shredded extra-sharp cheddar cheese
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2 teaspoons salt
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3/4 teaspoon freshly ground pepper
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1/4 teaspoon freshly ground nutmeg
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1-1/2 cups panko bread crumbs
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1/2 cup grated Parmesan cheese
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2 tablespoons butter, melted
Directions
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1.
Preheat oven to 350°. Cook macaroni in a 6-qt. stockpot according to package directions for al dente. Drain; return to pot.
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2.
In a large saucepan, melt 6 tablespoons butter over medium heat. Stir in flour until smooth; whisk in warmed milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened.
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3.
Remove from heat; stir in Gruyere and cheddar cheeses, salt, pepper and nutmeg. Add to macaroni, tossing to coat.
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4.
Transfer to a greased 13x9-in. baking dish. Toss bread crumbs with Parmesan cheese and melted butter; sprinkle over casserole. Bake, uncovered, 30-40 minutes or until bubbly and top is golden brown.
Nutrition Facts
3/4 cup: 487 calories, 24g fat (14g saturated fat), 76mg cholesterol, 515mg sodium, 41g carbohydrate (6g sugars, 2g fiber), 27g protein.
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