Triple Cheese Mac n’ Cheese

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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250g San Remo Elbows pasta
1tsp salt
3litres water
½tbsp olive oil
30g all purpose flour
60g butter
½tsp mustard powder
650ml milk
½tsp salt
tsp nutmeg
tsp ground black pepper
150g grated mozzarella cheese
100g grated Sharp Cheddar cheese
70g grated parmesan
50g grated mozzarella
30g grated parmesan
50g panko breadcrumbs
20g butter cubes



Cook 250g San Remo’s Elbows pasta in 3 litres of boiling water and 1 tsp salt for 5 minutes.
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Drain. Drizzle ½ tbsp olive oil, toss to coat it and set aside.
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In a pan, melt 60g butter. Whisk in 30g all purpose flour. Cook for 30 seconds.
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Add in ½ tsp mustard powder and 650ml milk. Stir to mix.
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Season with ½ tsp salt, ⅛ tsp nutmeg and ⅛ tsp ground black pepper
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Add in 150g mozzarella cheese, 100g sharp cheddar and 70g parmesan.
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Stir until all cheeses are melted,add cooked elbows pasta into . Stir well to combine.
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Pour it into a casserole dish.
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Top with the 50g mozzarella, 30g parmesan cheeses and 50g panko crumbs.
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Dot small cube of butter on top.
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Bake at 180°C for 25 minutes.
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Rest for 5 minutes before serving.
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