Rao's Recipe for homemade macaroni and cheese


  • 1 bag Rao’s Ditali Pasta or Gluten Free Ditali Pasta
  • 8 tablespoons butter
  • 6 tablespoons flour
  • 1 quart whole milk
  • 1 cup cream
  • 1/2 teaspoon salt
  • pepper
  • 8 ounces shredded cheddar cheese
  • 8 ounces shredded mozzarella cheese
  • 8 ounces shredded Italian mix cheese
  • 1/2 cup bread crumbs


  • Cook and drain pasta according to package instructions. Set aside.
  • In large saucepan melt butter, add flour, salt and pepper. Whisk until blended well.
  • Pour milk and cream gradually, stirring constantly. Bring to a boil.
  • Reduce heat and cook for 5 minutes stirring. Add shredded cheese gradually. Mix until cheese melts. Remove from heat.
  • Add pasta to the saucepan and toss to coat with the cheese sauce.
  • Transfer to a buttered baking dish.
  • Sprinkle with breadcrumbs.
  • Bake at 375°F for 30 minutes.

*Alternative cooking method to make “Rao’s Macaroni and Cheese Muffins” – After step 5, spoon macaroni mixture into muffin cups lightly coated with Rao’s Extra Virgin Olive Oil. Bake at 350°F until golden brown, about 10 minutes. Sprinkle the tops with breadcrumbs and continue baking until the tops are golden brown, about 5 minutes more.

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