Three-Cheese Pasta Bake
The combination of cheeses—white cheddar, parmesan, and Gruyère—give this dish its rich flavor. The pasta makes an ideal side dish during the holidays.
Recipe by Southern Living January 2008
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07/26/2014
this was very good!! made as written, except for using regular cheddar and adding a little onion powder. i think the leftovers will be tasty when the flavors blend. have a standard mac n cheese recipe (from mom!) but it's good to have another one for variation!
04/05/2013
ive done it ,it came out great happy with it
08/07/2012
Very tasty, but rich, and to me a "side" dish. I used Swiss cheese and was pleased with the flavors. A keeper.
04/24/2012
I've tried making this several times and it never comes out quite right. the sauce is grainy, the ingredients are fussy, it's too time consuming and makes a lot of dirty dishes. I'm taking it out of the rotation.
03/24/2012
I found this recipe in my homemade cookbook from an old Southern Living magazine. I just tried it a week ago. For the white cheddar portion I used a combo of Tillamook sharp white cheddar and an Australian white cheddar. I topped with a small amount of Panko bread crumbs before baking. Came out great. I loved it.
03/02/2012
I made this for an office function. I doubled the recipe and added a cup of panko bread crumbs to the Gruyère cheese sprinkled on the top. I think this dish is also best made the night before and then cooked. I made it ahead and the next night put it in a 375 oven for 35 minutes. I sprinkled the cheese and crumbs on top before cooking and it came out perfect. There is no need to follow the instructions to bake at 350 then add cheese to top and cook at 400.
11/16/2011
It wasn't all that great-- it lacked flavor and was a tad dry. There are better pasta recipes out there.
04/03/2010
It was an alright pasta recipe and I added some plan cornflakes on the top during the baking for a little crunch.
04/10/2009
Wonderful recipe. Makes a great Lenten meal. I doubled the recipe and didn't have any leftovers!
03/08/2009
I made this last night and it turned out very tasty, despite a few glitches on my end. I think I used abit too much flour. Overall, I think it's a dish I'll make again. The cheese was abit costly, but I'll try substituting swiss next time around.
01/06/2009
I was looking for something new to add to our Christmas dinner. We have had the same meal for 30 years. This was outstanding. I did change the pasta to elbow noodles, instead of the penne. I was afraid of the reaction from my family, but to my suprise they LOVED IT, and want it added to "the menu" You have got to try this!! A mature twist on mac and cheese.
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