Description
Experience the ultimate comfort food with this luxurious three-cheese mac and cheese. By combining the sharp bite of cheddar, the creamy indulgence of gruyere, and the sophisticated nuttiness of parmesan, this dish offers a perfectly balanced flavor profile. Master the art of the classic roux to create a velvety, stable sauce that clings perfectly to every curve of the pasta. This high-quality, homemade dish is designed to satisfy cravings for rich, creamy dairy, making it a perfect center-piece for family gatherings or a sophisticated weeknight dinner.
Ingredients
1 lb elbow macaroni
2 cups sharp cheddar, freshly grated
1.5 cups gruyere, freshly grated
0.5 cup parmesan, freshly grated
3 cups whole milk, room temperature
4 tbsp unsalted butter
4 tbsp all-purpose flour, sifted
1 tsp dijon mustard
0.5 tsp smoked paprika
Instructions
Boil the pasta in a large pot of heavily salted water until al dente, then drain.
Prepare the roux by melting butter in a large saucepan over medium heat.
Whisk in the flour until the mixture is smooth and bubbling, then cook for 1-2 minutes.
Slowly whisk in the room temperature milk until the sauce thickens into a velvet-like base.
Stir in the dijon mustard and smoked paprika.
Incorporate the grated cheeses one handful at a time, whisking constantly until completely melted and smooth.
Fold the cooked pasta into the cheese sauce until thoroughly coated.
Serve immediately while warm and creamy.
Notes
Always grate your own cheese from blocks to avoid anti-caking agents, which can make the sauce grainy. Keep the milk at room temperature to ensure it blends smoothly with the roux. If the sauce becomes too thick, stir in a small splash of warm milk to reach your desired consistency.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 520
- Sugar: 7g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg