Published on November 26, 2014
Thanksgiving Recipes 1 First Course Baked Three-Cheese Macaroni 4 tablespoons butter, divided Salt and pepper to taste 1 pound macaroni (orecchiette, penne, small shells or small bowties) 2 tablespoons flour 3 cups milk skim or half-and- half ½ pound sharp cheddar cheese (preferably white), shredded ½ pound Gruyere cheese, shredded ½ pond mozzarella cheese (whole milk or part skim), shredded 2 tablespoons unseasoned bread crumbs (fresh or panko) Grease a 9x13 inch glass baking dish with 2 tablespoons of the butter. Bring a large pot of water to a boil. Add the macaroni and cook until al dente, about 7 to 9 minutes. Drain and transfer to a large bowl. Melt remaining 2 tablespoons butter in a large saucepan over medium heat. Whisk in the flour to form a smooth paste. Raise heat to medium-high. Whisk in the milk, about 1 cup at a time, until slightly thickened. Bring to a boil. Add the cheeses. Reduce heat to medium-low and whisk until cheeses melt into a smooth sauce. Combine sauce and cooked pasta. Season with salt and pepper. Turn mixture into the buttered baking dish. (Macaroni may be made to this point several hours ahead and refrigerated.) Sprinkle with bread crumbs. Preheat the oven to 350 degrees. Bake until topping is nicely browned and sauce is bubbly, about 25 to 35 minutes.