Macaroni with three cheeses

Macaroni with three cheeses

Because of gorgonzola cheese and pecorino cheese, your dish will be great. Good taste and easy preparation – this is when the cooking becomes fun. Here is an recipe for macaroni with three cheeses.


  • 400 g macaroni
  • 4 tomatoes
  • 1 egg yolk
  • 150 grams of pecorino cheese
  • 1 pinch of pepper
  • 2 pinches of salt
  • 60 g gorgonzola cheese
  • 150 g Edam cheese


For the béchamel sauce you need:

  • 50 g of butter
  • 50 g flour
  • 0.5 l of milk
  • 1 pinch ground nutmeg

macaroni with three cheeses fork

Macaroni with three cheeses: gorgonzola, pecorino and Edam


  1. Thoroughly clean the tomatoes, cut out all the green parts and cut it into thin slices. Crush gorgonzola with your fingers and finely grate pecorino and Edam cheese.
  2. Boil a large pot with plenty of salted water, add a few drops of olive oil and pour macaroni into boiling water to cook them exactly the same time as indicated on the packaging. When macaroni are cooked, drain them well.
  3. From ingredients we make bechamel sauce, in which we stir egg yolk, pecorino, salt and pepper. Preheat oven to 190 degrees Celsius. Ovenproof dish grease with butter and pour in a layer of macaroni, which are coated with slices of tomato. Pour half of bechamel sauce, which is covered with a layer of pasta. On the macaroni pour the remaining béchamel sauce and sprinkle with grated Edam and gorgonzola.
  4.  Bake for 25 to 30 minutes in the preheated oven or until a top layer becomes golden brown and crisp. Baked macaroni with three cheeses serve on plates and serve immediately.


  • When cooking pasta, follow the rule: 100 g of pasta is used per liter of water. Per liter of water is also used from 10 to 12 g of salt.
  • On Macaroni with three cheeses you may sprinkle freshly chopped parsley.
  • Fresh tomatoes can be replaced with tomato sauce or canned tomatoes.

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