Three Cheese Macaroni & Cheese
Homemade macaroni and cheese right out of the oven is about as good as it gets. Three different cheeses make this recipe extra special and perfectly cheesy. This can be assembled a day in advance and baked when ready to serve, making it the perfect busy weeknight solution.
Ingredients
- ½ pound elbow macaroni
- 3 tablespoons Crystal unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups Crystal whole milk
- Salt and pepper
- 2¼ cups shredded sharp cheddar cheese, divided
- ¾ cup shredded mozzarella
- ¼ cup grated Parmesan cheese
Products used
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Whole Milk
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Unsalted Butter
Directions
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Step 1
Preheat the oven to 375°F and lightly coat a 4-quart (or 8-inch square) casserole dish with nonstick cooking spray.
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Step 2
Bring a saucepan of generously salted water to a boil over medium-high heat and cook the pasta, according to package directions. Drain, transfer to a large mixing bowl and set aside.
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Step 3
Warm the milk in a bowl in the microwave or in a small saucepan over low heat.
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Step 4
Add the butter to another saucepan and set over medium-high heat. Once the butter is melted, sprinkle on the flour and cook, whisking constantly, for 2 minutes. Slowly whisk in the warmed milk and bring to a very low simmer. Cook the sauce, stirring constantly with a wooden spoon, until it begins to thicken, about 2 minutes. Stir in ½ teaspoon salt and ¼ teaspoon pepper and turn off the heat.
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Step 5
Add 2 cups cheddar cheese, mozzarella and Parmesan cheese, a handful at a time, stirring until each addition is completely melted. -
Step 6
Pour the cheese sauce over the pasta and stir to combine. Transfer the macaroni and cheese to the prepared baking dish and top with remaining ¼ cup sharp cheddar. Then, transfer to the oven. -
Step 7
Bake until hot throughout and the cheese is bubbly, about 25 minutes. Let cool slightly and serve.
