Smack-Aroni & Cheese
Submitted by funderwood
Three-cheese baked mac and cheese layered with longhorn, Swiss, and Parmesan in a creamy sauce topped with buttered crumbs. Bubbly, golden, and absolutely addictive.
YIELD
4 servingsPREP
20 minCOOK
30 minREADY
1 hrsThis mac and cheese earns its name. Three cheeses layered between tender elbow macaroni, drenched in a simple butter-flour-milk sauce, and baked until the top is golden and crackling with buttered crumbs.
Longhorn brings the melt and the tang. Swiss adds nutty depth. Parmesan finishes it off with that salty, savory punch.
Every forkful pulls strings of cheese from the casserole dish, and that crispy crumb crust on top? Pure texture heaven.
Kitchen Tips
- Cube the cheeses into half-inch pieces for even melting. Shredded works too, but cubes give you those glorious pockets of molten cheese.
- Don’t skip the béchamel. It’s just one tablespoon each of butter and flour with a cup of milk, but it keeps the whole casserole creamy instead of dry.
- Bake until you see bubbling around the edges and the top turns deep golden. That’s when you know the crumb crust has set up right.
Ingredients
Directions
Cube the cheeses in about ½ inch squares. In a greased casserole, arrange a layer of macaroni and then a layer of the three cheeses.
Alternate these layers ending with cheese on top.
Also season each layer.
Sauce: In double boiler, or over low heat, combine: 1 tablespoon. butter 1 tablespoon. flour 1 cup milk Pour the sauce over the casserole and top with buttered crumbs and a sprinkling of more parmesan cheese.
Bake 350℉ (180℃). for 30 min. or until brown and bubbly.
Comments