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Italian Three-Cheese Macaroni

Italian Three-Cheese Macaroni

Italian Three-Cheese Macaroni


Makes 4 servings


2 cups uncooked elbow macaroni
4 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon Italian seasoning
1/2 to 1 teaspoon black pepper
1/2 teaspoon salt
2 cups milk
3/4 cup (3 ounces) shredded Cheddar cheese
1/4 cup grated Parmesan cheese
1 can (14-1/2 ounces) diced tomatoes, drained
1 cup (4 ounces) shredded mozzarella cheese
1/2 cup dry bread crumbs


  1. Preheat oven to 350°F. Spray 2-quart round casserole with nonstick cooking spray.
  2. Cook macaroni according to package directions until al dente. Drain and set aside.
  3. Meanwhile, melt butter in medium saucepan over medium heat. Add flour, Italian seasoning, pepper and salt, stirring until smooth. Gradually add milk, stirring constantly until slightly thickened. Add Cheddar and Parmesan; stir until cheeses melt.
  4. Layer half of pasta, half of tomatoes and half of cheese sauce in prepared dish. Repeat layers.
  5. Combine mozzarella and bread crumbs in small bowl. Sprinkle evenly over casserole. Spray bread crumb mixture several times with cooking spray.
  6. Bake, covered, about 30 minutes or until hot and bubbly. Uncover and bake 5 minutes or until top is golden brown.

Nutritional Information

Sodium 1303 mg
Protein 29 g
Fiber <1 g
Carbohydrate 67 g
Cholesterol 41 mg
Total Fat 26 g
Calories 621

Dietary Exchange

Fat 3-1/2
Meat 2
Vegetable 2
Milk 1/2
Starch 3-1/2

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