Maccheroni al Forno (Baked Macaroni & Cheese)
Recipe type: entrees
  • 6 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 4 cups milk
  • 1½ teaspoons dry mustard
  • ⅛ teaspoon cayenne
  • ⅛ teaspoon salt
  • 1 pound cavatappi or rotini pasta
  • ¼ pound shredded provolone cheese (about 1 cup)
  • ¼ pound grated Asiago cheese (about 1 cup)
  • ¼ pound shredded mozzarella (about 1 cup)
  • ½ cup grated Parmesan
  • 1 cup fresh bread crumbs
  • 1 tablespoon dried oregano
  1. Make the bechamel sauce.
  2. In a heavy saucepan melt the butter over medium heat.
  3. Add the flour and cook, whisking, for 3 minutes.
  4. Add the milk in a steady stream, whisking steadily, and bring the sauce to a boil.
  5. Add the mustard, cayenne, and salt and whisk to combine.
  6. Whisking the sauce, simmer until it thickens, about 2 minutes. Set aside.
  7. Cook the pasta in plenty of boiling salted water.
  8. When it is al dente, drain it well.
  9. Set aside.
  10. Butter a 4-quart baking pan.
  11. In a large mixing bowl, stir and combine the b├ęchamel sauce, the pasta, provolone, asiago and mozzarella.
  12. Transfer the mixture to the buttered baking pan.
  13. Smooth off the top.
  14. In a small mixing bowl, combine the Parmesan, bread crumbs and oregano.
  15. Sprinkle this mixture evenly over the pasta.
  16. Bake for 25-30 minutes, or until golden and bubbling.
Recipe by Pizza Today at