Asiago, Fontina and Bleu cheeses combine for a very grown-up version of an American classic
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Gourmet 3-Cheese Macaroni & Cheese

Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Servings: 4 -6
Author: Judith Hannemann


  • 8 oz uncooked casserole-sized elbow macaroni
  • 8 oz fresh button mushrooms
  • 5 tbs butter divided
  • 1 clove garlic minced
  • 3 tbs flour
  • 3 cups milk
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 1 cup shredded Asiago cheese
  • 1 cup shredded Fontina cheese
  • 1/2 cup crumbled bleu cheese
  • 1/2 cup Panko bread crumbs


  • Cook macaroni as per package directions EXCEPT cook for about 2-3 minutes less so that the macaroni is slightly firm in the center. Drain and set aside.
  • Saute mushrooms in 1 tbs of the butter until mushrooms are brown and seared. Set aside
  • Preheat oven to 375 degrees F. Lightly spray or grease a 11 x 7-inch deep baking dish (about 3-inches high. If you don't have a deep 11 x 7, use a 13 x 9).
  • In a large (3-4 qt) saucepan or Dutch oven over medium heat, melt 3 tbs of the butter and add the minced garlic. Cook the garlic about 3 minutes or until it becomes aromatic. Do not brown the garlic.
  • Stir in the flour and cook for 1 minute.
  • Gradually add the milk while stirring to prevent lumps. Cook, stirring frequently until sauce begins to get thicker and begins to bubble.
  • Gradually add the cheeses, stirring until the cheeses are entirely melted.
  • Add the mushrooms and macaroni, stirring to blend well.
  • Place in prepared pan.
  • Melt the remaining 1 tbs of butter in a small saucepan. Add panko crumbs and toss to coat.
  • Sprinkle buttered crumbs on top of casserole.
  • Bake for 25-30 minutes, or until crumbs are golden brown. Let the casserole sit for 10 minutes before serving