Triple Cheese Mostaccioli Bake with Cheddar, Parmesan & Swiss
- Prep
- 20 min
- Cook
- 30 min
- Yield
- 10 servings
- Level
- medium
- Cuisine
- Italian-American
This rich and creamy pasta bake layers tender mostaccioli with a homemade cheese sauce featuring sharp cheddar, parmesan, and swiss cheeses. The dish starts with a classic roux-based white sauce that's enriched with three distinct cheeses, creating multiple layers of flavor and texture. Perfect for family dinners or potluck gatherings, this comforting casserole delivers restaurant-quality results with simple pantry ingredients. The swiss cheese layer in the middle adds a delightful surprise, while the final cheddar topping creates a golden, bubbly finish that's irresistible.
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Method
12 steps- 1
Cook pasta al dente style and preheat oven to 350 degrees
- 2
Melt butter in large saucepan over medium heat
- 3
Stir in flour, salt and pepper
- 4
Gradually add milk and cook stirring until mixture thickens and bubbles slowly
- 5
Remove from heat and stir in 1 cup each cheddar and parmesan cheese until well blended
- 6
Stir cooked pasta into cheese sauce
- 7
Spoon half the pasta mixture into greased 13x9 inch baking dish
- 8
Layer swiss cheese over pasta mixture
- 9
Top with remaining pasta mixture
- 10
Cover and bake 25-30 minutes until hot and bubbly
- 11
Uncover and sprinkle remaining cheddar cheese on top
- 12
Continue baking 5-10 minutes until cheese melts
Tips
Cook pasta just until al dente since it will continue cooking in the oven during baking.
Make sure to gradually add milk to the roux to prevent lumps from forming in your cheese sauce.
Let the final cheese layer melt completely before serving for the best presentation and flavor distribution.
Good to Know
Refrigerate leftovers up to 4 days in covered container. Reheat in 350F oven until warmed through.
Assemble casserole up to 1 day ahead, cover and refrigerate. Add 10-15 minutes to baking time if baking from cold.
Serve hot directly from baking dish. Let rest 5 minutes after final cheese melts for easier serving.
Common Mistakes
Don't skip the gradual milk addition to avoid lumpy sauce.
Don't overbake pasta initially as it continues cooking in oven.
Don't skip covering during initial baking to prevent drying out.
Substitutions
Dairy-Free Swaps
General Alternatives
mentioned in recipe
FAQ
Can I use different pasta shapes?
Yes, ziti, penne, or rigatoni work well. Use any tube-shaped pasta that holds sauce nicely.
Can I freeze this casserole?
Yes, freeze assembled unbaked casserole up to 3 months. Thaw overnight and bake as directed, adding extra time.
What if my cheese sauce is lumpy?
Whisk vigorously or strain the sauce. Next time, add milk more gradually while whisking constantly.