Three Cheese Macaroni and Cheese
Made with Gruyere Cheese, Sharp Cheddar, and Velveeta, this Three Cheese Macaroni may just be the creamiest you have ever tried!
Servings 12 servings
Calories 294kcal
Ingredients
- 16 ounce box of Cellentani noodles
- 8 Tablespoons unsalted butter
- 8 Tablespoons all-purpose flour
- 2 teaspoons salt
- 4 cups milk
- 2 and 1/2 cups sharp cheddar cheese (shredded)
- 4 ounces Velveeta cheese (sliced)
- 6 ounces Gruyere cheese (shredded)
For The Herb Topping (optional):
- 1/2 cup Italian seasoning panko crumbs
- 2 Tablespoons unsalted butter, melted
Instructions
- Preheat the oven to 350 degrees.
- Boil the entire box of Cellentani noodles until cooked. Drain and place them in a buttered casserole dish. Set aside.
- In a medium sauce pan on medium low heat, melt the 8 Tbsp. of unsalted butter. Once melted, slowly whisk in the 8 Tbsp. of flour and the 2 teaspoons of salt. Continue whisking until the flour turns pale brown (about 2 to 3 minutes).
- Slowly whisk in the 4 cups of milk. Continue whisking until the mixture starts to thicken (about 5 to 10 minutes).
- Stir in the sharp cheddar cheese, Gruyere Cheese, and the Velveeta Cheese. Keep stirring until all 3 cheeses have melted.
- Pour the cheese mixture into the baking dish filled with noodles. Stir until well combined.
To Make The Topping (optional):
- Combine the melted butter and the 1/2 cup of Italian Panko Crumbs. Sprinkle them across the top of the noodles
- Bake for 15 to 20 minutes or until the cheese starts bubbling around the edges.
Notes
Recipe Source: My mother, Trisha Yearwood, and myself :)
Nutrition
Calories: 294kcal | Carbohydrates: 35g | Protein: 11g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 414mg | Potassium: 183mg | Fiber: 1g | Sugar: 4g | Vitamin A: 425IU | Calcium: 209mg | Iron: 0.7mg