Three Cheese Macaroni
Ingredients
For the Béchamel
- 4 cups whole milk
- 8 tablespoons unsalted butter
- ½ cup all purpose flour
- 1 tablespoon kosher salt, plus more to taste
For the Macaroni
- 1 pound penne pasta
- 8 ounces aged sharp cheddar cheese, shredded
- 8 ounces Monterey Jack cheese, shredded
- 3 ounces Pecorino Romano cheese, grated
- ⅔ cup panko breadcrumbs, optional
- Chopped fresh parsley or chives, for garnish, optional
Instructions
- Heat the milk in a medium saucepan over medium heat until it just begins to simmer. Remove from the heat and set aside.
- In a large, heavy bottomed saucepan, melt the butter over medium heat. Add the flour and whisk constantly for about 3 minutes, until the mixture is smooth and lightly golden.
- Remove the saucepan from the heat. While whisking constantly, gradually add the warm milk. Continue whisking until smooth.
- Return the saucepan to medium heat and cook, whisking frequently, for 2 to 3 minutes, or until the béchamel thickens enough to coat the back of a spoon. Stir in 1 tablespoon kosher salt, then taste and adjust the seasoning as needed. Remove from the heat.
- Bring a large pot of salted water to a boil. Add the penne and cook until just shy of al dente. Drain and set aside.
- Return the béchamel to medium low heat. Add the cheddar, Monterey Jack, and Pecorino Romano, stirring until the cheeses are melted and the sauce is smooth.
- Add the cooked pasta and stir until evenly coated and heated through, about 2 to 4 minutes.
- Serve immediately, or transfer the macaroni and cheese to a baking dish and sprinkle with panko. Bake at 350°F for 25 to 30 minutes, or until hot and bubbling and the top is lightly browned.
- Garnish with parsley or chives, if desired, and serve warm.
Notes
- For a baked version, slightly undercook the pasta before combining it with the cheese sauce so it does not become too soft in the oven.
