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Three Cheese Mac and Cheese

Three Cheese Mac and Cheese Recipe for Creamy Perfection
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Indulge in this decadent, restaurant-quality mac and cheese featuring a silky blend of sharp cheddar, creamy gruyere, and nutty parmesan. By utilizing a traditional roux-based technique and hand-grated cheeses, this dish achieves a velvety texture and rich flavor profile that is far superior to any boxed alternative. Perfect for comfort food cravings, this stovetop method ensures a perfectly emulsified sauce that coats every tender noodle in golden, cheesy goodness.

Ingredients

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1 lb elbow macaroni pasta
2 cups sharp cheddar, freshly grated
1 cup gruyere, freshly grated
0.5 cup parmesan, freshly grated
3 cups whole milk, at room temperature
0.25 cup unsalted butter
0.25 cup all-purpose flour
1 tsp paprika
Salt and black pepper to taste

Instructions

Boil a large pot of salted water and cook the pasta until just al dente, then drain and set aside.
Melt the butter in a large saucepan over medium heat until it foams.
Whisk in the flour constantly for two minutes to cook out the raw starch flavor.
Slowly pour the milk into the roux while whisking vigorously to avoid any lumps.
Simmer the sauce over medium-low heat until it thickens enough to coat the back of a spoon.
Remove the pan from heat and stir in the cheddar, gruyere, and parmesan until smooth and melted.
Season with paprika, salt, and black pepper.
Fold the cooked pasta into the cheese sauce until thoroughly coated and serve warm.

Notes

Always use hand-grated cheese; pre-shredded cheese contains anti-caking agents that prevent a smooth melt. For a milder flavor, fontina is an excellent substitute for gruyere. Keep the sauce over low heat to prevent the cheese from breaking or becoming oily.

Nutrition

Find it online: https://itisrecipes.com/three-cheese-mac-and-cheese/