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Creamy Homemade Mac and Cheese with Three Cheeses

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A straightforward, comforting mac and cheese recipe featuring a rich, velvety sauce made from a blend of sharp cheddar, mozzarella, and Parmesan cheeses. Ready in under 40 minutes, perfect for busy weeknights or cozy dinners.

Ingredients

Scale
  • 12 ounces elbow macaroni pasta
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, finely grated
  • Salt, to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon mustard powder (optional)
  • 1/4 teaspoon garlic powder (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of elbow macaroni and cook until just al dente, about 7-8 minutes. Drain well and set aside.
  2. In a medium saucepan, melt 4 tablespoons of unsalted butter over medium heat. Once melted and bubbling, whisk in 1/4 cup all-purpose flour. Stir constantly for about 2 minutes until the mixture is golden and smells nutty.
  3. Slowly pour in 3 cups of warm whole milk, whisking constantly to keep the sauce smooth. Continue cooking and whisking until the sauce thickens and coats the back of a spoon, about 6-8 minutes. Add more milk if the sauce becomes too thick.
  4. Stir in 1/2 teaspoon mustard powder, 1/4 teaspoon garlic powder, salt, and freshly ground black pepper to taste.
  5. Remove the sauce from heat. Gradually stir in 1 1/2 cups sharp cheddar, 1 cup mozzarella, and 1/2 cup Parmesan until fully melted and silky.
  6. Add the drained pasta to the cheese sauce, folding gently to coat every noodle. If the sauce feels too thick, stir in a bit more warm milk until desired creaminess is reached.
  7. Taste and adjust seasoning if needed. Optionally, sprinkle extra Parmesan on top before serving.

Notes

Use warm milk to prevent lumps in the sauce. Add cheese off heat to avoid graininess. Undercook pasta slightly as it will finish cooking in the sauce. Freshly grate cheeses for best melt and flavor. For gluten-free, substitute flour with gluten-free flour blend or cornstarch (half the amount).

Nutrition

Keywords: mac and cheese, homemade mac and cheese, three cheese mac and cheese, creamy mac and cheese, comfort food, easy mac and cheese

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