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    Rich Three-Cheese Baked Macaroni

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    Pixicook editorial team

    A rich and creamy baked macaroni dish made with sharp Cheddar, Velveeta, and Pecorino Romano cheeses.

    Ingredients for Rich Three-Cheese Baked Macaroni

    units in
    USchevron
    units in
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    serves
    8 peoplechevron
    serves
    8 peoplechevron

    Salt

    to taste

    Substitute chevron-down

    Cavatappi

    0 lb

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    Unsalted Butter

    cups

    Substitute chevron-down

    All Purpose Flour

    cups

    Substitute chevron-down

    Whole Milk

    cups

    Substitute chevron-down

    Sharp Yellow Cheddar, coarsely grated

    cups

    Substitute chevron-down

    Velveeta, torn into pieces

    0 oz

    Substitute chevron-down

    Pecorino Romano, coarsely grated

    cups

    Substitute chevron-down

    Dry Mustard Powder

    teaspoons

    Substitute chevron-down

    Onion Powder

    teaspoons

    Substitute chevron-down

    Ground Cayenne

    pinches

    Substitute chevron-down

    Freshly Ground Black Pepper

    to taste

    Substitute chevron-down

    How to Make Rich Three-Cheese Baked Macaroni

    1. Preheat Oven and Cook Pasta

    Preheat your oven to 350 degrees. Bring a large pot of salted water to a boil. Add the cavatappi and cook according to the package instructions until just past al dente. Drain the pasta using a colander and set it aside.

    2. Prepare Roux

    In the same pot, melt the unsalted butter over medium heat. Once the butter stops spurting and quiets down (about 2 to 3 minutes), add the all-purpose flour. Stir constantly with a whisk for another minute to cook the flour.

    3. Make Cheese Sauce

    Gradually whisk in the whole milk and bring the mixture to a simmer. Reduce the heat and let it simmer for 2 to 5 minutes until the sauce thickens enough to coat the back of a spoon lightly. Remove the pot from the heat and add the sharp Cheddar, Velveeta, and Pecorino Romano. Also, mix in the dry mustard powder, onion powder, ground cayenne, salt, and freshly ground black pepper. Stir until the cheeses are fully melted and the sauce is smooth.

    4. Combine Pasta and Cheese Sauce

    Combine the drained pasta with the cheese sauce, and adjust the seasoning with extra salt and black pepper if needed. Transfer this mixture to a 9-by-13-inch baking dish, spreading it out evenly.

    5. Bake

    Place the dish in the preheated oven and bake for 15 to 20 minutes, until the edges are bubbling. Serve immediately.

    Variations

    Italian-Inspired Mac and Cheese

    Incorporate sun-dried tomatoes, basil, mozzarella, topped with breadcrumb and Parmesan mix.

    Protein-Enhanced Mac and Cheese

    Incorporate cooked bacon, diced ham, shredded chicken, or lobster.

    Truffle Mac and Cheese

    Use truffle oil or chopped truffle, topped with truffle salt.

    Seafood Mac and Cheese

    Mix in shrimp, crabmeat, or scallops and top with Old Bay seasoning.

    Veggie-Loaded Mac and Cheese

    Include blanched broccoli, sautéed spinach, roasted red peppers, or caramelized onions.

    Pitfalls and tips

    Cheese Selection

    Choose a mix of sharp cheddar for flavor depth, creamy Gruyère for meltability, and Parmesan for a salty, umami kick. Freshly grate your cheese for better melting and flavor.

    Bechamel Sauce

    For a smooth béchamel, cook flour and butter without browning, whisk in warm milk gradually to avoid lumps, and cook until it coats the back of a spoon before adding cheese.

    Pasta Cook Time

    Undercook pasta by 1-2 minutes for an al dente texture that holds sauce better and avoids mushiness after baking.

    High-Quality Ingredients

    Use the best quality cheeses, pasta, and milk available to ensure the dish's quality shines through.

    Seasoning

    Properly salt pasta water, and season béchamel with salt, pepper, and a hint of nutmeg to enhance flavors without overpowering.


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