No regional classification
Three-Cheese Macaroni
Elbow macaroni in a simple cream sauce with mozzarella, Parmesan and Cheddar.
- Cuisine
- International cuisine
- Meal type
- Main course
- Servings
- 4 servings
- Difficulty
- Easy
- Prep
- 10 min
- Cooking
- 13 min
- Total
- 23 min
Recipe
Three grated cheeses melt directly into hot cream and coat the macaroni in a smooth sauce.
Keep the heat low once the cheese is in the pan and serve as soon as the sauce is smooth.
Practical cooking
Ingredients
4 servings
Ingredients
- 400 g dried elbow macaroni
- salted water (for cooking the pasta)
- 250 ml 30% whipping cream
- ⅓ × 250 ml cup grated mozzarella
- ⅔ × 250 ml cup grated Parmesan
- ⅔ × 250 ml cup grated Cheddar
Nutrition per serving
- Energy
- 736 kcal3077 kJ
- Fat
- 34.4 g
- Saturated fat
- 20.7 g
- Carbohydrates
- 77.7 g
- Sugars
- 4.9 g
- Fibre
- 3.2 g
- Protein
- 28.1 g
- Salt
- 1.2 g
Calculated estimate. Actual values may vary depending on the ingredients used.
Cook flow
Instructions
Total: 23 min
- 1
Cook the macaroni
Prepare the grated cheeses
Have the grated mozzarella, Parmesan and Cheddar ready beside the hob.
Cook and drain the macaroni
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook for about 8 minutes, until tender. Drain well.
- 2
Make the cheese sauce
Heat the cream
Pour the 30% whipping cream into a large saucepan or pot. Heat over medium heat until it just comes to a boil.
Stir in the macaroni and cheese
Add the drained macaroni and stir to coat it in the hot cream. Add the mozzarella, Parmesan and Cheddar, reduce to low heat, and stir for 3–5 minutes until the cheeses have melted and the pasta is evenly coated in a smooth, creamy sauce.
Serve immediately
Serve immediately while the sauce is smooth and creamy.
Refine
Tips and variations
Serve while creamy
The sauce is at its best straight from the pan.
After cooking
Storage and serving
Knowledge graph