Three Cheese Mac & Cheese

6 to 12 entrée or side dish servings
Cook Time
Recipe by chef-owner Rick Moonen of Mandalay Place, Las Vegas This indulgent dish may be the cheesiest mac & cheese ever.


  • For Béchamel Sauce:
  • 1 shallot, minced
  • 1/2 cup plus 2 tablespoons butter, divided
  • 1/4 cup all-purpose flour
  • 3 cups whole or reduced fat milk
  • 2 1/2 cups (10 ounces) shredded aged cheddar cheese
  • 2 cups (8 ounces) shredded Roth Vintage Van Gogh® Gouda Cheese
  • 1/8 teaspoon ground nutmeg
  • Salt and white pepper to taste
  • For Macaroni:
  • 1 pound (4 cups) large elbow macaroni
  • 1/2 cup lightly toasted fresh breadcrumbs
  • 1 tablespoon olive oil
  • 1 tablespoon chopped parsley
  • Salt and ground black pepper to taste
  • 4 cups reserved béchamel sauce
  • 1/2 cup (2 ounces) shredded Roth Fontiago® Cheese
  • 1/4 cup (1 ounce) shredded Roth Vintage Van Gogh® Gouda Cheese
  • 1/4 cup (1 ounce) shredded aged cheddar cheese


For Béchamel Sauce:

  1. Sweat shallot with 1 tablespoon butter in a small pan over low heat.  Do not allow shallot to brown; set aside.
  2. In a large saucepan, melt remaining butter over low heat.  When butter begins to bubble, slowly whisk in flour so dissolve in any lumps. Cook flour-butter mixture about 1 minute; do not allow to brown. Remove pan from heat and slowly add milk, whisking constantly until flour-butter mixture is fully incorporated. Return pan to low heat; continue stirring until sauce is thickened, about 6-8 minutes. Stir in cheddar, Roth Vintage Van Gogh® Gouda and reserved shallot; simmer until cheeses are completely melted.
  3. Remove from heat; season with nutmeg, salt, and pepper. Reserve.

For Macaroni:

  1. Heat oven to 375°F. Cook macaroni al dente, according to package directions. Drain and rinse with cold running water; drain well and set aside.
  2. Toss breadcrumbs with olive oil, parsley, salt and black pepper; set aside.
  3. In a large bowl, add macaroni to 4 cups of the reserved béchamel sauce; mix well. Stir in shredded Roth Fontiago® cheese. Season with salt and pepper. Turn mixture into large buttered casserole dish or small buttered ramekins. Sprinkle with reserved breadcrumbs, shredded Roth Vintage Van Gogh® and cheddar cheese.
  4. Bake 30-40 minutes and until breadcrumbs are lightly browned.