Ingredients

The following ingredients have 4 Servings
  • 1 lb macaroni
  • 1/2 cup unsalted butter
  • 6 tbsp all-purpose flour
  • 1/4 tsp dry mustard
  • 1/4 tsp black pepper
  • 4 cups milk
  • 4 cups shredded sharp white cheddar cheese
  • 2 cup shredded Gruyère cheese
  • 1 cup shredded Parmesan cheese

Instruction

  • Preheat oven to 400°F. Cook macaroni according to package and set aside.
  • While water is coming up to a boil, you'll want to grate the sharp cheddar and Gruyère cheese and toss to combine.
  • In a large saucepan or Dutch oven, melt butter. Stir in flour, dry mustard and black pepper. Cook for about 1-2 minutes until well combined. Gradually add milk and cook until the mixture is smooth and bubbly, about 10 minutes. You'll want to stir constantly.
  • Remove sauce from heat and gradually add 3 cups cheddar/Gruyère cheese mixture as well as Parmesan cheese and whisk until cheese is melted and smooth.
  • Add pasta and mix until everything is coated. Pour half of the mac and cheese into a 9x13 greased baking dish or 12 inch cast iron skillet. Add 1 1/2 cups of cheddar/Gruyère cheese mixture evenly throughout and then the remaining mac and cheese. Top with remaining 1 1/2 cups of cheddar/Gruyère cheese mixture.
  • Bake for 20-25 minutes or until cheese is golden brown and bubbly. Remove from heat and let cool for 5 minutes before serving.