Three Cheese Macaroni
  • 12-ounces small elbow macaroni
  • Green chile, diced (as much or as little as you like)
  • 6-8 ounces smoked Gouda cheese, grated
  • 2 ounces Cheddar cheese, grated
  • 4 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk
  • ½ teaspoon salt
  • 1 large egg (optional, see note)
  • ¼ teaspoon paprika
  • ½ cup bread crumbs
  • 3 Tablespoons grated Parmesan cheese
  • 2 Tablespoons extra-virgin olive oil
  1. Preheat oven to 350 degrees.
  2. Cook pasta as directed and drain.
To make sauce:
  1. In the pan used to cook the pasta over medium heat, melt butter; stir in flour until smooth.
  2. Slowly add milk and salt, whisking to prevent lumps.
  3. Turn off the burner.
  4. Add all but ¼-½ cup of the grated cheese to the sauce and stir while the cheese melts and thickens.
  5. Stir in the chopped green chile.
  6. Beat the egg in a small bowl; add some of the sauce to the beaten egg to keep the egg from curdling.
  7. Pour the beaten egg into the sauce; continue stirring so egg doesn’t curdle.
  8. Add the pasta to the sauce and stir to thoroughly coat the pasta.
  9. Pour the pasta into a 2-quart casserole dish.
  10. Top the pasta with the remaining cheese and paprika.
If a bread crumb topping is desired
  1. Combine bread crumbs, Parmesan, and olive oil in a small bowl and spread on top.
  2. Place casserole dish on a foil-lined baking sheet on oven’s middle rack and bake for 25 minutes, until bubbly and golden brown.
The addition of the egg will make the mac-n-cheese more custard-like. If you prefer a creamier sauce omit the egg.
Recipe by Lady Aggie Tailgaters at