Creamy Three-Cheese Baked Macaroni
Indulge in the rich, creamy goodness of our Creamy Three-Cheese Baked Macaroni, a comfort food classic that brings warmth and joy to every gathering. This delightful dish features a velvety cheese sauce made from a blend of sharp goat's milk cheddar, nutty gruyere, and luscious Fontina, carefully combined with perfectly cooked pasta shells. Topped with crispy panko breadcrumbs for an irresistible crunch, this macaroni promises to be the star of your next family dinner or potluck. Serve it hot and watch as your friends and family dive into this cheesy masterpiece, creating memories that linger long after the last bite.
N/A
Servings
375
Calories
14
Ingredients
Ingredients
Butter
4 ounces (Melted)
Flour
2 ounces (All-purpose)
Whole milk
1 quart (Liquid)
Whole milk
1.5 cups (Liquid)
Salt
2 teaspoons (To taste)
Black pepper
1/2 teaspoon (Ground)
Ground allspice
1/4 teaspoon (To taste)
Grated nutmeg
1/4 teaspoon (Freshly grated)
Cayenne pepper
1/2 teaspoon (To taste)
Extra sharp goat's milk cheddar cheese
3/4 lb (Shredded)
Gruyere cheese
3/4 lb (Grated)
Fontina cheese
1/2 lb (Grated)
Pasta shells or penne
1 lb (Cooked)
Panko breadcrumbs
4.5 ounces (For topping)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large saucepan, melt the butter over low heat. Once melted, whisk in the flour and cook for about 2 minutes to create a roux.
3
Slowly whisk in the whole milk and continue cooking over low heat, whisking constantly until the mixture thickens and becomes smooth.
4
Add the salt, black pepper, ground allspice, grated nutmeg, and cayenne pepper to the cheese sauce, whisking until fully incorporated.
5
Stir in the shredded goat's milk cheddar, grated gruyere, and Fontina cheese until melted and smooth. Remove from heat and cover to keep warm.
6
Bring a large pot of salted water to a boil. Cook the pasta shells or penne for about 10 minutes, until slightly undercooked (al dente). Drain and set aside.
7
In a large mixing bowl, combine the cooked pasta with the cheese sauce, folding gently until the pasta is thoroughly coated.
8
Transfer the pasta and cheese mixture to a greased casserole dish, spreading it evenly.
9
Sprinkle the panko breadcrumbs evenly over the top of the macaroni.
10
Place the casserole dish in the preheated oven and bake for 30 minutes, or until the cheese sauce is bubbling and the panko topping is golden brown. Allow it to cool slightly before serving.
Nutrition Information
21g
Fat
37g
Carbs
11g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Creamy Three-Cheese Baked Macaroni.
What three cheeses are used in this macaroni recipe?
This recipe uses extra sharp goat's milk cheddar cheese, Gruyere cheese, and Fontina cheese.
What is the recommended oven temperature for baking?
The oven should be preheated to 350°F (175°C).
How long does the macaroni need to bake?
Bake for 30 minutes, or until the cheese sauce is bubbling and the panko topping is golden brown.
What type of pasta works best for this dish?
The recipe suggests using either pasta shells or penne.
What is used for the crunchy topping?
The topping is made from 4.5 ounces of panko breadcrumbs.
How many calories are in a serving of this macaroni?
There are 375 calories per serving.
What are the primary spices used in the cheese sauce?
The sauce is seasoned with salt, black pepper, ground allspice, grated nutmeg, and cayenne pepper.
How much fat is in this dish?
This dish contains 21g of fat per serving.
How much protein does this recipe provide?
Each serving contains 11g of protein.
How many carbohydrates are in a serving?
There are 37g of carbohydrates per serving.
What kind of milk is used for the cheese sauce?
The recipe calls for whole milk.
How do you make the roux for the sauce?
Melt butter over low heat, whisk in the flour, and cook for about 2 minutes.
How long should the pasta be boiled before baking?
The pasta should be boiled for about 10 minutes until it is slightly undercooked or al dente.
How much goat's milk cheddar is required?
You will need 3/4 lb of shredded extra sharp goat's milk cheddar cheese.
How much Gruyere cheese is needed?
The recipe requires 3/4 lb of grated Gruyere cheese.
How much Fontina cheese is used?
The recipe uses 1/2 lb of grated Fontina cheese.
How many total ingredients are in this recipe?
There are 14 ingredients in this recipe.
What is the preparation for the butter?
The butter should be melted over low heat.
How much salt is added to the sauce?
The recipe calls for 2 teaspoons of salt, or to taste.
What kind of flour is used?
Two ounces of all-purpose flour is used.
Is the nutmeg fresh or pre-ground?
The recipe specifies 1/4 teaspoon of freshly grated nutmeg.
How much black pepper is included?
The recipe uses 1/2 teaspoon of ground black pepper.
What gives the macaroni its slight heat?
The addition of 1/2 teaspoon of cayenne pepper provides a bit of heat.
Should the pasta be mixed with the sauce before baking?
Yes, combine the cooked pasta with the cheese sauce in a mixing bowl until thoroughly coated before transferring to a casserole dish.
What should I do after the macaroni is finished baking?
Allow it to cool slightly before serving.
What is the texture of the cheese sauce?
The cheese sauce is described as velvety, smooth, and creamy.
Can this be served at a potluck?
Yes, it is described as an ideal potluck dish and a comfort food classic for gatherings.
How much whole milk is required in total?
The recipe lists 1 quart and an additional 1.5 cups of whole milk.
What are the common tags for this recipe?
Common tags include macaroni and cheese, baked pasta, comfort food, and family recipe.