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MACARONI CHEESE

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DELICIOUS

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I am addicted to all things Italian so this is a family favorite when I entertain. It’s also a huge hit with the kids.

Nothing can bring a smile to their face like the combo of bubbling, hot, ooey gooey cheesy goodness combined with and pasta.

And if the truth be told, the adults go crazy for it too. So it is a win win dish for your guests. I love to cook it till the top is golden brown and crisp.

So much deliciousness you have to make this immediately. Buon Appetito

xxx Chef MM

MACARONI CHEESE

US (Imperial)

Print Ingredients

2 packs of penne/macaroni/fusilli pasta
14 TBS room temperature butter
¾ cup flour
10 cups room temperature milk
2 ½ cups of shredded mozzarella
1 ½ cups of shredded cheddar cheese
2 cups grated parmesan
1 tsp nutmeg
Salt & pepper

InstructionsPreheat the oven to 350 F

Boil pasta in water that is generously seasoned with salt and olive oil for 5 minutes. Set aside to cool.

Melt the butter in large sauté pan. Add the flour and whisk for 1 minute to combine. Pour in the milk and whisk continuously till the sauce thickens. Add the nutmeg, salt and pepper. Remove the sauce from the stove.

Mix the mozzarella, cheddar and parmesan cheese together. Add 4 ½ cups of cheese to the warm sauce and mix until all the cheese is melted. Place the paste in a large bowl and mix with the cheese sauce to combine.

Grease a large oven proof dish with butter and place the pasta mixture inside. Sprinkle with remaining 1 ½ cups of cheese and bake on middle rack for 30-40 minutes until bubbling and golden brown and crispy on top.

CHEF’S TIP
This dish can be made ahead of time and store in the fridge until you are ready to bake it.

SERVES 12-14

EU (Metric)

Print Ingredients

2 packs of penne/macaroni/fusilli pasta
14 TBS room temperature butter
¾ cup flour
10 cups room temperature milk
2 ½ cups of shredded mozzarella
1 ½ cups of shredded cheddar cheese
2 cups grated parmesan
1 tsp nutmeg
Salt & pepper

InstructionsPreheat the oven to 180 C

Boil pasta in water that is generously seasoned with salt and olive oil for 5 minutes. Set aside to cool.

Melt the butter in large sauté pan. Add the flour and whisk for 1 minute to combine. Pour in the milk and whisk continuously till the sauce thickens. Add the nutmeg, salt and pepper. Remove the sauce from the stove.

Mix the mozzarella, cheddar and parmesan cheese together. Add 4 ½ cups of cheese to the warm sauce and mix until all the cheese is melted. Place the paste in a large bowl and mix with the cheese sauce to combine.

Grease a large oven proof dish with butter and place the pasta mixture inside. Sprinkle with remaining 1 ½ cups of cheese and bake on middle rack for 30-40 minutes until bubbling and golden brown and crispy on top.

CHEF’S TIP
This dish can be made ahead of time and store in the fridge until you are ready to bake it.

SERVES 12-14

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