Three Cheese Pasta Bake
- prep time5 min
- total time 40 min
- serves 8
The creamiest, cheesiest mac and cheese bake ever... and easy to whip up for weeknight dinners, too.
1 lb(s) (450 g) macaroni pasta, or other small pasta
½ cup unsalted butter
½ cup (125 mL) all-purpose flour
4 cup (1 L) 2% milk
⅒ tsp (.5 mL) ground nutmeg
1 pkg 8 oz (240 g) cream cheese
1 ½ cup grated old cheddar cheese
1 cup (250 mL) grated Swiss Gruyere
½ cup (125 mL) dry breadcrumbs
1. Bring a large pot of salted water to a boil. Add macaroni and boil, uncovered, until just tender to taste. Drain, rinse with cold water and set aside.
2. Preheat oven to 350 F (180 C).
3. In a large pot, melt butter over medium heat and add four. Stir with a wooden or non-reactive spoon until mixture has a lightly nutty aroma but no colour, about 5 minutes. Slowly whisk in milk, then bring entire mixture up to a simmer, whisking constantly. If lumps do occur, strain and return to heat. Add nutmeg and whisk in cream cheese until smooth. Reduce heat to medium-low and stir in cheddar and Gruyere until melted. Stir in cooked macaroni and spoon into an 8-cup (2 L) baking dish. Sprinkle with breadcrumbs and bake for 25 to 30 minutes, until bubbling around the edges.
4. Cool for 10 minutes before serving.