Creamy Three Cheese Mac and Cheese
Creamy Three Cheese Mac and Cheese
ingredients
- 16 oz elbow macaroni
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 4 cups whole milk
- 1 cup sharp cheddar cheese, shredded
- 1 cup Gruyere cheese, shredded
- 1 cup fontina cheese, shredded
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ¼ tsp paprika
- Salt and black pepper, to taste
- 1 cup breadcrumbs
- ¼ cup Parmesan cheese, grated
- 2 tsp fresh thyme leaves, finely chopped
- 2 tsp fresh parsley, finely chopped
steps
- 1.
Preheat the oven to 375°F (190°C) and grease a large baking dish.
- 2.
Cook the macaroni according to package instructions until al dente. Drain and set aside.
- 3.
In a large saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes, until a smooth paste forms.
- 4.
Gradually pour in the milk, whisking constantly to avoid lumps. Cook for about 5 minutes, until the mixture thickens.
- 5.
Reduce the heat to low and add the shredded cheddar, Gruyere, and fontina cheeses, stirring until melted and smooth.
- 6.
Stir in the Dijon mustard, garlic powder, paprika, salt, and black pepper.
- 7.
Add the cooked macaroni to the cheese sauce and stir until well coated. Transfer the mixture to the greased baking dish.
- 8.
In a small bowl, combine the breadcrumbs, Parmesan cheese, thyme, and parsley.
- 9.
Sprinkle the breadcrumb mixture evenly over the macaroni.
- 10.
Bake for 25-30 minutes, until the top is golden brown and crisp.
- 11.
Allow the mac and cheese to cool for a few minutes before serving.
