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Mac & Cheese


6.5 cups milk

1 pound dry pasta shells

1/2 cup shredded cheddar cheese

1 cup shredded Fontina

1 cup Caputo 3-cheese blend Asiago,

   Parmesan,Romano - divided in half.

1 cup Caputo breadcrumbs


In a large pot, bring the milk to a boil.

Add the pasta and stir constantly until the

pasta is just short of al dente, about

8 minutes. Turn off the heat, then add the

cheeses, one handful at a time stirring until

melted. Reserve 1/2 cup of the three-cheese

blend. Pour sauced noodles into a casserole

dish. Mix the remaining three-cheese blend

with the breadcrumbs, and scatter evenly

over the noodles. Put under the broiler until

the breadcrumbs are toasted.


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