Macaroni and Cheese

One of our favorite homemade dishes is Three-Cheese Macaroni and Cheese.

Three Cheese Macaroni and Cheese


  • 12 ounces elbow macaroni
  • 1/4 cup butter
  • 1/4 cup all purpose flour
  • 3 cups milk (I use skim milk)
  • 1 1/2 cups shredded Cheddar cheese
  • 1 cup shredded Gouda cheese
  • 1/2 cup shredded Mozzarella cheese
  • 1/4 teaspoon anchovy-free Worcestershire sauce
  • 1/4 teaspoon salt (or to taste)
  • Bread crumbs (optional)
  1. Preheat the oven to 350 degrees Fahrenheit
  2. Cook the macaroni according to the package directions for the minimum time then drain and put the macaroni back in the pot
  3. In a 3 quart saucepan, over medium-high heat, melt the butter then stir in the flour until it is absorbed
  4. Add the milk then stir using a whisk. Cook over medium heat making sure to stir constantly until mixture comes to a boil. (Make sure you get all the edges of the pot so that there are no clumps in the bottom.)
  5. Stir in the cheeses, the Worcestershire sauce and the salt.
  6. Remove from heat and continue stirring until the cheeses are melted
  7. Add the cheese sauce to the macaroni and stir
  8. Pour into a greased 9-inch square baking pan. Sprinkle with bread crumbs if you desire
  9. Bake for 30 to 45 minutes or until bread crumbs are browned and/or sauce is bubbly
You can use low fat cheeses for this recipe along with the skim milk.
I found this recipe in one of my favorite vegetarian cookbooks called 1,000 Vegetarian Recipes.
[amazon_link id=”0025429655″ target=”_blank” container=”” container_class=”” ]1,000 Vegetarian Recipes[/amazon_link]
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