Macaroni and Many Cheeses – a delicious recipe with elbow macaroni, unsalted butter, all-purpose, milk, Salt, freshly grated Parmigiano-Reggiano cheese. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Preheat the broiler.
2
In a medium saucepan of boiling salted water, cook the macaroni until al dente; drain well.
3
Meanwhile, in another medium saucepan, melt the butter over low heat.
4
Whisk in the flour until a paste forms.
5
Gradually whisk in the milk until smooth.
6
Bring the sauce to a boil over moderately high heat, whisking, until thickened.
7
Off the heat, stir in the mixed shredded cheeses until melted.
8
Season with salt and pepper.
9
Add the macaroni to the hot cheese sauce and stir to coat; transfer to a 9-by-13-inch glass or ceramic baking dish and sprinkle on the Parmigiano-Reggiano.
10
Broil 4 inches from the heat for 4 minutes, until richly browned.
11
Let rest for 5 minutes before serving.
543
kcal
Calories
42
g
Fat
16
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups elbow macaroni, 4 tablespoons unsalted butter, 1/4 cup all-purpose flour, 3 cups milk, and more.
Yes, Macaroni and Many Cheeses falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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