Romeo Salta’s Macaroni with Three Cheeses

Preparation info
  • Serves


    Appears in

    By Robert Carrier

    Published 1965

    • About


    • 1 pound macaroni
    • salt
    • 2-4 tablespoons butter


    Cook macaroni in boiling salted water until just tender. Drain.

    Toss drained macaroni in a casserole with butter, then toss with the three cheeses. Season to taste with salt and freshly ground black pepper; add the cream and toss again. Bake in a moderately hot oven (400°F-M5) for