• 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 15-ounce jar Rao’s Homemade® Alfredo Sauce
  • 4 cups whole milk
  • 1 cup shredded cheddar cheese
  • ½ cup shredded asiago cheese
  • ½ cup grated parmesan cheese
  • 1-pound Rao’s Homemade® Elbow Macaroni
  • Chopped parsley for garnish


  • Preheat the oven to 400°.
  • Add the butter to a large pot over medium heat. Once melted stir in the flour until combined.
  • Next, pour in the Rao’s Homemade® Alfredo Sauce and milk and cook over medium heat until it becomes thick, about 4 to 6 minutes.
  • Stir in the cheddar, asiago and parmesan cheese until combined and melted. Set aside and keep warm.
  • Add the Rao’s Homemade® Elbow Macaroni to a large pot of boiling salted water and cook for 5-7 minutes or until tender.
  • Drain the pasta and combine them with the 3-cheese sauce and mix.
  • Transfer 3-cheese macaroni and cheese to a 13×9 casserole dish and bake in the oven at 400° for 20 to 25 minutes or until the top is browned.
  • Garnish with parsley and serve.

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