Triple Cheese Mac n’ Cheese – 起司通心粉

What’s better than cheese?

Three types of it mixed into one dish!

Combining the soft milky taste of mozzarella, the crumbly umami of parmesan, and the sharp tang of cheddar, our Triple Cheese pasta will make your taste buds dance in delight! The rich flavours of the cheeses are delicately balanced out by the slightly salted San Remo elbows pasta we used in the recipe, to give you a mouth-watering dish that both adults and kids can’t get enough of.

Cover the top of your dish with breadcrumbs and generous cubes of butter before you slip it into the oven. The end product will be a beautiful, golden-brown pasta that is crispy on top, melty inside and absolutely yummy!

Buon Appetito, and do show us your creations with this recipe!

#themeatmensg #simple #delicious #sanremo #cheese
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  • Servings:

  • Time:

  • Skill: Easy


  1. 250g San Remo Elbows pasta

  2. 1 tsp salt

  3. 3 litres water

  4. ½ tbsp olive oil

  5. 30g all purpose flour

  6. 60g butter

  7. ½ tsp mustard powder

  8. 650ml milk

  9. ½ tsp salt

  10. ⅛ tsp nutmeg

  11. ⅛ tsp ground black pepper

  12. 150g grated mozzarella cheese

  13. 100g grated Sharp Cheddar cheese

  14. 70g grated parmesan


  1. 50g grated mozzarella

  2. 30g grated parmesan

  3. 50g panko breadcrumbs

  4. 20g butter cubes


  1. Cook 250g San Remo’s Elbows pasta in 3 litres of boiling water and 1 tsp salt for 5 minutes.

  2. Drain. Drizzle ½ tbsp olive oil, toss to coat it and set aside.

  3. In a pan, melt 60g butter. Whisk in 30g all purpose flour. Cook for 30 seconds.

  4. Add in ½ tsp mustard powder and 650ml milk. Stir to mix.

  5. Season with ½ tsp salt, ⅛ tsp nutmeg and ⅛ tsp ground black pepper

  6. Add in 150g mozzarella cheese, 100g sharp cheddar and 70g parmesan.

  7. Stir until all cheeses are melted,add cooked elbows pasta into . Stir well to combine.

  8. Pour it into a casserole dish.

  9. Top with the 50g mozzarella, 30g parmesan cheeses and 50g panko crumbs.

  10. Dot small cube of butter on top.

  11. Bake at 180°C for 25 minutes.

  12. Rest for 5 minutes before serving.

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