While lighter fare festoons our springtime tables, and cobwebs take up residence in our ovens, can we still agree that hearty comfort food is sometimes in order? Can we throw out the rules and treat ourselves to some Three Cheese Mac & Cheese Italian-Style? You know you want to!
I imagine by now it will come as no surprise that there is never a shortage of pasta in our house. Sometimes I think my collection is large enough to keep Barilla in business.
If my sea of blue boxes evaporates to a puddle, I begin to hive. Life seems to run better when I have more than a few boxes in my pantry. Whether it’s spaghetti that I can dress up in fresh herbs and olive oil, penne in an ever-so fashionable lemon-basil vinaigrette, or curly elbows accompanied by a trio of cheeses, we are guaranteed a great meal that’s just minutes away.
And with Chels home, she has taken our pasta party to a whole new level.
Not only does she create an exemplary dish by combining Cheddar, Double Gloucester and GranQuesto with a pasta that’s cooked to a perfect al dente, but she does it in style…just look at that manicure! Love it!
I adore these cheeses. Together, they form a sauce that is anything but dull. Words like smooth, buttery, mellow and sweet come quickly to mind as I ponder the deliciousness of this dish.
And with the GranQueso offering a distinctive bite with hints of citrus, spice and hazelnut, I can’t help but want to go in for seconds.
And don’t get me started on the Italian style Panko breadcrumbs…I’m not sure I can handle it. Their herb-y crunch playing off the creaminess of the cheese is a thing of beauty.
I tell you what…if you can’t bring yourself to cleaning out the webs on a sunny day, then save this recipe for a rainy day.
You’ll be glad you did.
Buon Appetito!
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Hearty Three Cheese Mac and Cheese Italian Style
Ingredients
- 1 lb. elbow macaroni
- 4 Tbsp. unsalted butter, divided
- 2 Tbsp. all-purpose flour
- 2 cups milk
- 2/3 lb. grated Cheddar
- 2/3 lb. grated Double Gloucester
- 2/3 lb. grated GranQueso
- Salt and black pepper
- 1 cup Italian seasoned Panko breadcrumbs
Instructions
- Cook the macaroni according to package instructions.
- Drain and rinse with cold water to stop the cooking. Set aside.
- Preheat oven to 350 F.
- In a small skillet over medium heat, melt 2 Tbsp. butter and add the breadcrumbs. Cook until crumbs absorb the butter and become toasty. Remove from heat and set aside.
- In a medium saucepan over medium heat, melt 2 Tbsp. butter.
- Sprinkle the flour into the butter and stir with a whisk, cooking for 2 minutes.
- Whisk the milk into the flour mixture, working out any lumps.
- Cook until the sauce thickens, about 2 minutes.
- Remove from the heat and add the three cheeses.
- Stir until melted and smooth.
- Season with salt and pepper.
- Pour cooled macaroni into a large mixing bowl.
- Fold the cheese sauce into macaroni and fully combine.
- Pour the mac and cheese into a shallow pan and sprinkle with breadcrumbs.
- Bake for 20 minutes or until heated through and the cheese is perfectly melted.
- Serve warm.
Ciao!
Annie, this mac and cheese looks super delicious! *major-drool*
Thank you, Savita!! 🙂