Creamy Three Cheese Macaroni
"This creamy three cheese macaroni dish will be the perfect accompaniment to any summer barbecue. This recipe is a combination of my mother's delicious macaroni and cheese with a few bits and pieces of other macaroni and cheese recipes I have made over the span of 16 years."
Serves10
Preparation Time20 min
Cooking Time20 min
Ingredients
- 16 ounces package or box of cavatappi noodles
- 6 tablespoons Unsalted butter, divided
- 4 tablespoons all purpose flour
- 1 teaspoon Salt
- 2 cups Whole milk
- 1 1/2 cup Shredded sharp cheddar cheese
- 4 ounces Sliced processed cheese, such as velveeta
- 4 ounces Havarti cheese, sliced
- 1 cup Italian seasoning panko crumbs
Instructions:
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Preheat the oven to 350 degrees. Spray a 9x13 inch casserole dish with nonstick cooking spray. In a medium saucepan on medium high heat, boil the entire box of Cavatappi noodles until cooked or soft. Drain and place them in the sprayed casserole dish. Set aside.
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In the same medium sauce pan on medium low heat, melt the 4 tbsp. of unsalted butter. Once melted, with a wire whisk, whisk in the 4 tbsp. of flour and the 1 tsp. of salt. Continue whisking until the flour turns pale brown (about 2 to 3 minutes).
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Slowly whisk in 1 cup of milk. Then whisk in the other cup of milk. Continue whisking until the mixture starts to thicken (about 5 to 10 minutes).
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Stir in the Sharp Cheddar Cheese, Havarti Cheese, and the Velveeta Cheese. Keep stirring until all 3 cheeses have melted and smooth. Pour the cheese mixture into the casserole dish filled with noodles. Stir until well combined.
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In a microwave safe bowl, melt 2 tbsp. of butter. Add the melted butter and the 1/2 cup of Italian Panko Crumbs and stir until well combined. Sprinkle them across the top of the noodles Bake for 15 to 20 minutes or until the cheese starts bubbling around the edges.
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