Macaroni and Many Cheeses

Macaroni and Many Cheeses

  • Prep: 10 min
  • Cook Time: 20 min
  • Total: 30 min
  • Serving: 8 servings

The best and most affordable way to make this dish is by using a variety of cheese ends from your local deli. Not only will you get a diverse selection of cheeses, but they are usually sold at about half the price.


  • 2 cups elbow macaroni
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups milk
  • 2 cups mixed shredded cheeses ends
  • Salt and freshly ground pepper
  • 2/3 cup freshly grated Parmigiano-Reggiano cheese


  1. Preheat the oven broiler.
  2. Cook the pasta ‘al dente’ according to package directions and then drain.
  3. In the meantime, place the butter over low heat and then add the flour once it has melted. Whisk the mixture vigorously until smooth and paste-like, and then slowly whisk in the milk. Bring the mixture to a boil over medium-high heat and stir until thick.
  4. Remove the milk mixture from the heat and then add the shredded cheese. Add a few pinches of salt and pepper and then stir the mixture until all of the cheese has melted.
  5. Combine the cooked pasta with the cheese mixture and then transfer to a baking dish. Sprinkle the top with the Parmigiano-Reggiano cheese and then place under the broiler until browned. Remove from the oven and wait for 5 minutes before serving.


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