Italian Three Cheese Macaroni - Carolina Country

Italian Three Cheese Macaroni

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Italian Three Cheese Macaroni


  • 4 cups uncooked elbow macaroni
  • ½ cup butter, cubed
  • ¼ cup all-purpose flour
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 cups 2% milk
  • 2 cups (8 ounces) shredded cheddar cheese
  • ½ cup grated Parmesan cheese
  • 2 cans (14½ ounces each) diced tomatoes, undrained
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • ½ cup dry bread crumbs
  • 2 tablespoons butter, melted


  1. Cook macaroni according to package directions.

  2. Meanwhile, preheat oven to 350 degrees. In a small saucepan, melt butter. Stir in flour, Italian seasoning, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the cheddar and Parmesan cheeses until melted. Drain the macaroni.

  3. Spread 1 cup cheese sauce in a greased 13-by-9-inch baking pan. Layer with half of macaroni, tomatoes and cheese sauce. Repeat layers. Sprinkle with mozzarella cheese. Combine bread crumbs and butter; sprinkle over top.

  4. Cover and bake for 40 minutes. Uncover and bake for 10–15 minutes longer or until golden brown and bubbly. Let stand 5 minutes before serving.

Recipe courtesy of

Taste of Home

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