Ingredients
The following ingredients have 3 Servings
- 16 ounces elbow macaroni
- 12 ounces extra-sharp cheddar cheese ((should yield about 3 cups shredded))
- 8 ounces gruyere cheese ((should yield about 2 cups shredded))
- 4 ounces mozzarella cheese ((I use part-skim), (should yield about 1 cup shredded))
- 1/2 cup butter ((1 stick), plus 1 tablespoon extra for the noodles)
- 1/2 cup all-purpose flour
- 4 cups milk ((whatever kind you usually buy))
- 1 cup cream
- 1 1/2 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon dry mustard
- 1/4 teaspoon paprika
- freshly ground black pepper, (to taste)
Instruction
- In a large pot filled with salty water, boil the macaroni for one minute less than the package directions.
- Drain the pasta in a large colander, then toss with the additional 1 tablespoon of butter to coat the noodles and prevent sticking.
- Preheat the oven to 325 degrees F and lightly mist a 9x13 casserole dish with non-stick spray.
- Shred the cheeses, by hand with a box grater, or in a food processor.
- Melt the remaining 1/2 cup of butter in a large pot over low heat, and stir in the flour until a smooth paste forms.
- Slowly pour in 1 cup of the milk, while whisking.
- When no lumps remain, add the rest of the milk and the cream.
- Turn the heat up to medium and allow the sauce to thicken slightly (it should coat the back of a spoon).
- Whisk in the salt, garlic powder, dry mustard, paprika, and pepper.
- Whisk in about 1/3 of the shredded cheese, a handful at a time, allowing each addition to fully melt in before adding the next.
- Pour the cheese sauce over the cooked macaroni, and stir until combined.
- Transfer half the mixture to the prepared baking dish, then top with another 1/3 of the shredded cheese.
- Layer the remaining mac and cheese on top, then sprinkle on the last 1/3 of cheese and bake until the cheese is melted (about 15 minutes).
- Optional: Broil the top of the baked macaroni and cheese until bubbly and browned (3 to 5 minutes).
