Italian Three-Cheese Macaroni Recipe

By BlueSchmoo

Ingredients

• 4 cups uncooked elbow macaroni
• 1/2 cup butter, cubed
• 1/4 cup all-purpose flour
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• 1 teaspoon pepper
• 4 cups 2% milk
• 2 cups (8 ounces) shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 2 cans (14-1/2 ounces each) diced tomatoes, undrained
• 2 cups (8 ounces) shredded part-skim mozzarella cheese
• 1/2 cup dry bread crumbs
• 2 tablespoons butter, melted
• SERVES 6
• ____________________
• 2 cups uncooked elbow macaroni
• 1/4 cup butter, cubed
• 2 Tbsp all-purpose flour
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/2 tspn pepper
• 2 cups 2% milk
• 1 cup (4 ounces) shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1 can (14-1/2 ounces each) diced tomatoes, undrained
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 1/4 cup dry bread crumbs
• 1 Tbsp butter, melted

Details

Servings 12
Preparation time 30mins
Cooking time 80mins
Adapted from tasteofhome.com

Preparation

Step 1

Cook macaroni according to package directions.

Meanwhile, preheat oven to 350°. In a small saucepan, melt butter. Stir in flour, Italian seasoning, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from the heat; stir in cheddar and Parmesan cheeses until melted. Drain macaroni.

Spread 1 cup cheese sauce in a greased 13x9-in. (1/2 recipe use 8x8) baking pan. Layer with half of macaroni, tomatoes and cheese sauce. Repeat layers. Sprinkle with mozzarella cheese. Combine bread crumbs and butter; sprinkle over top.

Cover and bake 40 minutes. Uncover and bake 10-15 minutes longer or until golden brown and bubbly. Let stand 5 minutes before serving.
Yield: 12 servings (1 cup each).