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Bring a large pot of salted water to a boil. Cook the maccheroni until al dente. Drain and set aside.

In another pot, melt the butter over medium heat. Add the flour and stir well until a smooth paste (roux) forms. Cook the roux for 2-3 minutes, stirring constantly, to remove the raw flour taste.

Gradually add the milk to the roux, whisking constantly to prevent lumps. Bring the sauce to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally. Season with salt and pepper.

Add the grated Parmigiano Reggiano, Pecorino Romano, cubed Taleggio, and Provolone to the sauce. Stir until the cheeses are completely melted and a creamy sauce forms.

Add the cooked maccheroni to the cheese sauce and mix well, ensuring all pasta is evenly coated with sauce.

Transfer the mac and cheese mixture to an oven-safe dish. Generously sprinkle with grated Parmigiano Reggiano and pangrattato.

Bake in a preheated oven at 180°C (fan-assisted) for 20-25 minutes, or until the topping is golden brown and crispy and the cheese sauce is bubbling.


Bring a large pot of salted water to a boil. Cook the maccheroni until al dente. Drain and set aside.

In another pot, melt the butter over medium heat. Add the flour and stir well until a smooth paste (roux) forms. Cook the roux for 2-3 minutes, stirring constantly, to remove the raw flour taste.

Gradually add the milk to the roux, whisking constantly to prevent lumps. Bring the sauce to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally. Season with salt and pepper.

Add the grated Parmigiano Reggiano, Pecorino Romano, cubed Taleggio, and Provolone to the sauce. Stir until the cheeses are completely melted and a creamy sauce forms.

Add the cooked maccheroni to the cheese sauce and mix well, ensuring all pasta is evenly coated with sauce.

Transfer the mac and cheese mixture to an oven-safe dish. Generously sprinkle with grated Parmigiano Reggiano and pangrattato.

Bake in a preheated oven at 180°C (fan-assisted) for 20-25 minutes, or until the topping is golden brown and crispy and the cheese sauce is bubbling.
