Saturday, October 5, 2013

3 Cheese baked macaronni

So growing up, this was a staple in our menu plans. Homemade mac and cheese. Mom served it with boiled eggs and hers was always topped with home canned tomatoes..... 

I continued this tradition with Judy although our recipe is a little different. This recipe caught my eye and I just had to try it. They tote it as a "grown up version" of mac and cheese.

1 - 900g package of penne pasta
1 greased casserole dish or small roasting pan

Boil pasta and drain, set aside in an oversize bowl. 

Next: get these items measured and ready as a rue needs constant watching and stirring.

2 tbsp butter (I used margarine)
2 tbsp flour
1 tbsp minced onion (I used Sunset Gourmets "oh onion")
2 tbsp dijon mustard
pinch of cayenne pepper (I used 1/4 tsp)

3 cups milk

2 cups (8oz) swiss cheese crumbled ****reserve 1 cup for topping
2 cups (8oz) cheddar cheese crumbled
2 cups (8oz) havarti or gouda cheese crumbled ****reserve 1 cup for topping

In a saucepan over med/high heat, (I used the pasta pot), melt the butter and then add the next 5 items. Whisk briskly and quickly. Add milk and whisk some more. TURN OFF HEAT NOW! Add cheese and stir until it has all melted.

Pour sauce over pasta in the large bowl and mix well. Pour into greased dish and top with reserved cheeses. Bake for 20 minutes at 350. Broil for 3-4 minutes to brown the top if desired.

Makes 12 servings.



  1. We would definitely DOUBLE the sauce portion of this recipe for a creamier dish.