Triple Cheese Pasta Casserole

Imagine, a recipe created back in the 1930s is still one of the most kid-requested dinners. Dress up macaroni and cheese with fresh oregano, extra cheese, and a hint of nutmeg.

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  • Makes: 8 cups
  • Prep: 25 mins
  • Bake: 25 mins 350°F
  • Cook: 12 mins to 15 mins

Triple Cheese Pasta Casserole

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Directions

  1. In a Dutch oven cook corkscrew macaroni in lightly salted boiling water for 7 minutes. Add the frozen vegetables; return to boiling. Cook for 2 minutes more or until pasta is tender. Drain well.
  2. In a screw-top jar combine flour, salt, pepper, nutmeg, dried herb (if using), and 1 cup of the milk; shake well. Transfer to a large saucepan; add remaining 2-1/2 cups milk. Cook and stir over medium-high heat until slightly thickened and bubbly. Gradually add cheeses, stirring until melted. Stir in cooked pasta and vegetables and fresh herb (if using). Transfer to a lightly greased 3-quart rectangular baking dish.
  3. Bake, covered, in a 350 degree F oven for 25 minutes or until heated through. If desired, garnish with thinly sliced plum tomatoes and additional snipped fresh oregano or basil. Makes 8 cups (6 main-dish or 12 side-dish servings).

From the Test Kitchen

Chill the unbaked casserole for up to 4 hours. Bake in a 350 degree F oven for 35 to 40 minutes or until heated through; stir before garnishing and serving.

Potluck Tip:

Bake the casserole just before leaving home. Wrap the hot casserole in several layers of newspaper and a heavy towel; place the wrapped casserole in a large cardboard box or an insulated container to tote. It should stay warm for up to 2 hours. (Or, if making ahead, tote the chilled casserole in a cooler; bake the casserole once you arrive at your potluck site.)

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Nutrition Facts (Triple Cheese Pasta Casserole)

  • Per serving:
  • 202 kcal ,
  • 8 g fat
  • (5 g sat. fat ,
  • 30 mg chol. ,
  • 239 mg sodium ,
  • 22 g carb. ,
  • 1 g fiber ,
  • 10 g pro.
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