Italian Three-Cheese Macaroni Recipe

4.5 8 9
Italian Three-Cheese Macaroni Recipe
Italian Three-Cheese Macaroni Recipe photo by Taste of Home
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Italian Three-Cheese Macaroni Recipe

Read Reviews
4.5 8 9
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
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 50 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 50 min.

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 shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 2 cups shredded part-skim mozzarella cheese
  • 1/2 cup dry bread crumbs
  • 2 tablespoons butter, melted

Directions

Cook macaroni according to package directions.
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.
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.
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

Nutritional Facts

1 cup: 402 calories, 23g fat (13g saturated fat), 66mg cholesterol, 763mg sodium, 33g carbohydrate (8g sugars, 2g fiber), 17g protein.

  • 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 shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 2 cups shredded part-skim mozzarella cheese
  • 1/2 cup dry bread crumbs
  • 2 tablespoons butter, melted
  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

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Reviews forItalian Three-Cheese Macaroni

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Rabid_Monkey202 User ID: 5374101 270009
Reviewed Jul. 26, 2017

"Definitely unique. My 6-year-old loves it. It's pretty mild, which I like. Even my husband likes it."

MY REVIEW
mother of 3 User ID: 1726536 109643
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
terricat1 User ID: 6695234 117284
Reviewed Apr. 16, 2014

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

MY REVIEW
countrygirl4 User ID: 6376225 169338
Reviewed Mar. 31, 2014

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

MY REVIEW
Spoon1 User ID: 6669528 117278
Reviewed Mar. 28, 2014

"It was a great meal!"

MY REVIEW
meliss.beyer User ID: 7101887 187973
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."

MY REVIEW
madizen4 User ID: 5576853 186156
Reviewed Mar. 12, 2014

"This dish was easy to put together and tasted amazing! Did make a few tweaks though, instead of tomatoes I used green chilies and also added bacon, my husband went back 3 times for more!"

MY REVIEW
LeslieH User ID: 191346 128245
Reviewed Mar. 12, 2014

"Made this for my sister and mom over the holidays this past Christmas. easy to make and very creamy. Spices and tomatoes give it a different flavour to traditional mac and cheese, but still tastes great. A nice change to try once in a while."

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