Ingredients Jump to Instructions ↓

  1. 1 1/2 cups uncooked elbow macaroni

  2. 2 tbsp. butter

  3. 2 tbsp. all purpose flour

  4. 1 cup plus 2 tbsp. milk

  5. 1/2 cup shredded extra-sharp cheddar cheese

  6. 1/2 cup grated parmesan cheese

  7. 1/2 cup crumbled roquefort cheese

  8. 1/8 tsp. salt

  9. 1/2 tsp. pepper

  10. 1/4 cup fine dry breadcrumbs

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. Lightly grease a shallow 6 cup oval casserole dish. Cook macaroni in a large saucepan of boiling salted water until just tender. Drain macaroni well and transfer to prepared dish. Melt the butter in a small saucepan. Add flour and cook, whisking, 2 minutes until thick. Gradually add milk and cook, whisking, until sauce is thickened, about 8 minutes. Combine 1 tbsp. each of cheddar, parmesan and roquefort in a small bowl. Stir in breadcrumbs and set aside. Add remaining cheddar, parmesan and roquefort to sauce and stir until melted and smooth. Stir in salt and pepper. Pour the sauce over the macaroni and toss to coat. Sprinkle the breadcrumb mixture over the macaroni. Bake 35 to 40 minutes until bubbly and lightly browned. Let stand 10 minutes before serving.


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