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Baked Three-Cheese Macaroni

Source of Recipe


Gary and Ann Garnick






List of Ingredients



• 4 Tbsp butter, divided
  
• Salt and pepper to taste
  
• 1 lb. macaroni (orecchiette, penne, small shells or small bowties)
  
• 2 Tbsp flour
  
• 3 cups milk or half-and-half
  
• 1/2 lb. sharp Cheddar cheese (preferably white), shredded
  
• 1/2 lb. Gruyere cheese, shredded
  
• 1/2 lb. mozzarella cheese, shredded
  
• 2 Tbsp unseasoned bread crumbs (fresh or panko)
  






Instructions



1. Grease a 9x13-inch glass baking dish with 2 tablespoons of the butter. Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 7 to 9 minutes. (Underdone is better than overdone.) Drain; transfer to a large bowl.
   
   
2. Melt remaining 2 tablespoons butter in a large saucepan over medium heat. Whisk in the flour to form a smooth paste. Raise heat to medium-high. Whisk in the milk, about 1 cup at a time, until slightly thickened. Bring to a boil. Add the cheeses. Reduce heat to medium-low and whisk until cheeses melt into a smooth sauce.
   
   
3. Combine sauce and cooked pasta. Season with salt and pepper. Turn mixture into the buttered baking dish. (Macaroni may be made to this point several hours ahead and refrigerated.)
   
   
4. Sprinkle with bread crumbs. Preheat the oven to 350º F.
   
   
5. Bake until topping is nicely browned and sauce is bubbly, about 25 to 35 minutes.
   
   Makes 6 large servings.