Macaroni Recipe with Three Cheeses

ByFoodsDiary Staff

Who doesn’t like pasta with cheese… but with a lot of cheese!?

we shares this time an irresistible creation, it is about macaroni with three cheeses, which are prepared with nothing more and nothing less than Emmental, Parmesan and Gouda cheese.

So that you know some history, we tell you that some researchers attribute the discovery of pasta to Marco Polo in the 13th century, who brought it back to Italy from one of his trips to China, in 1271. In Books of Wonders of the world, Marco Polo makes reference to pasta in China.

The fact is that for pasta lovers, today you are in luck with these macaroni and cheese that will leave you wanting more. There is a wide variety of cheeses that we can use in the kitchen. For sauces and gratins, the best are cheddar, gruyere and mental, although the truth is that everyone has to use the ones they like the most from the wide variety that we can find.

Ingredients to make Macaroni with three cheeses:

  1. 400 grams of Macaroni
  2. 50 grams of grated Emmental cheese
  3. 50 grams of grated Parmesan cheese
  4. 50 grams of grated gouda cheese
  5. 1 teaspoon salt
  6. 1 tablespoon of flour
  7. 1 tablespoon butter
  8. 1 pinch of Nutmeg
  9. ½ teaspoon of Salt
  10. ½ teaspoon of Pepper
  11. ½ liter of milk

How to make Macaroni with three cheeses:

  • We will start by cooking the pasta. Then, cook the macaroni in plenty of boiling salted water for the time indicated on the package.
  • For this three cheese pasta recipe you can use any type of short pasta although we recommend using macaroni.
  • To make the béchamel sauce, heat the butter, brown the flour and add the milk little by little. Season with salt, pepper and nutmeg, keep over low heat, stirring constantly, until it thickens slightly.
  • Add the three cheeses reserving a small amount of each.
  • These macaroni with three cheeses can be served in individual bowls or in a single dish.
  • So, spread four individual containers or a large dish with a little butter. Mix the drained macaroni with the béchamel and distribute in individual containers or in the fountain.
  • Sprinkle with the rest of the cheeses on top and grill at 200º C. for 5 minutes or until the cheese is golden.

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