3 Cheese Macaroni and Cheese Recipe
Don’t miss out on this 3 Cheese Macaroni and Cheese! Creamy, satisfying, and with gooey mozzarella, this dish takes comfort food to the next level with three incredible cheeses.
Servings: 4
Calories: 586kcal
Equipment
Ingredients
- 1/2 lb elbow macaroni*
- 2 tbsp unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk warmed
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp paprika
- 1/8 tsp cayenne pepper
- 1/4 tsp onion powder
- 3/4 tsp dry mustard
- 1 cup sharp cheddar cheese grated
- 1 cup Muenster cheese grated
- 3 Tbsp Parmesan cheese grated
- 1 Tbsp fresh parsley chopped
Instructions
- Fill a Dutch oven or heavy-bottom stock pot with water, and bring to a boil. Add the pasta and cook according to the package directions. Drain and transfer to a large bowl.
- In a glass measuring cup, heat the 2 cups of milk for 45 seconds on HIGH in the microwave. Set aside.
- Return the pot to low heat, melt the butter, then whisk in the flour. Bring the heat up to medium and cook for 1–2 minutes, or until the mixture begins to bubble (but not brown). Add 1½ cups of the warm whole milk and whisk to combine. Bring the mixture to a boil; it will thicken substantially.
- Add the salt and spices, and continue whisking. Turn the heat down to low and add the three kinds of grated cheese, stirring constantly until melted into the sauce. Stir in the remaining ½ cup of milk.
- Add the cooked pasta and stir to coat. Remove from the heat and garnish with chopped parsley and additional Parmesan cheese.
Notes
Recipe Source: Adapted from Kelsey Nixon, Kitchen Confidence.
*Feel free to use any type of pasta you have on hand. (We used whole wheat elbows.)
-For an extra layer of flavor, turn your oven on to broil and place it in for a few minutes to brown the cheese on top. (We used a cast iron skillet for the best results.)
-This recipe can easily be doubled to serve a larger crowd.
STORE any leftover Three Cheese Macaroni and Cheese in an airtight container in the refrigerator for up to 3 days.
To FREEZE, transfer cooled portions into freezer-safe containers or wrap them tightly with aluminum foil, then place them in a heavy-duty freezer bag. It will stay fresh for up to 2 months.
To REHEAT, thaw overnight in the refrigerator if frozen. Cover with aluminum foil and bake at 350 degrees Fahrenheit (175 degrees Celsius) for about 20 minutes until heated through. If the pasta has thickened, add a splash of milk while reheating to restore its creamy texture.
Nutrition
Calories: 586kcal | Carbohydrates: 53g | Protein: 26g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 88mg | Sodium: 770mg | Potassium: 399mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1147IU | Vitamin C: 1mg | Calcium: 604mg | Iron: 1mg
