Description
Indulge in the ultimate comfort food with this velvety three-cheese macaroni. Featuring a sophisticated blend of sharp cheddar, creamy gruyere, and nutty parmesan, this recipe creates a restaurant-quality meal at home. By using a classic bechamel base and freshly grated cheeses, you ensure a glossy, smooth, and perfectly balanced sauce that clings to every bite of pasta. It is a timeless dish that transforms simple pantry staples into a memorable culinary experience for the whole family.
Ingredients
16 oz Elbow Macaroni
2 cups Sharp Cheddar, freshly grated
1 cup Gruyere, freshly grated
0.5 cup Parmesan, freshly grated
3 cups Whole Milk
4 tbsp Unsalted Butter
4 tbsp All-Purpose Flour
Salt to taste
Pepper to taste
Instructions
Boil a large pot of salted water and cook macaroni until al dente, then drain.
Melt butter in a heavy-bottomed saucepan over medium heat.
Whisk in the flour until smooth to create a roux.
Gradually whisk in the room temperature milk until the sauce thickens.
Remove from heat and stir in the grated cheeses until melted and smooth.
Season with salt and pepper to taste.
Combine the cooked pasta with the cheese sauce, stirring until well coated.
Notes
Always grate your cheese from blocks rather than using pre-shredded bags to avoid anti-caking agents that hinder melting. Cavatappi is an excellent alternative pasta shape if elbows are unavailable. For a variation, substitute Gruyere with Emmental.
- Prep Time: 15
- Cook Time: 25
- Category: Baking
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 520
- Sugar: 7g
- Sodium: 650mg
- Fat: 26g
- Saturated Fat: 15g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg