Print

Irresistible Three Cheese Mac and Cheese

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A quick and comforting mac and cheese recipe featuring sharp cheddar, creamy mozzarella, and nutty Parmesan, perfect for weeknight dinners.

Ingredients

Scale
  • 2 cups elbow macaroni (200 grams)
  • 1 cup cheddar cheese, shredded (100 grams)
  • 1 cup mozzarella cheese, shredded (100 grams)
  • 1/2 cup parmesan cheese, grated (50 grams)
  • 2 cups milk (480 ml)
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
  2. Melt the butter in a medium saucepan over medium heat until it’s foamy and fragrant.
  3. Stir in the flour and cook for 1 minute, mixing continuously to avoid burning.
  4. Whisk in the milk, stirring constantly until the mixture thickens and begins to bubble.
  5. Remove the saucepan from the heat, and add the cheddar, mozzarella, and Parmesan cheeses. Stir until melted and smooth.
  6. Add salt and pepper to the cheese sauce, adjusting to your taste.
  7. Fold the cooked macaroni into the cheese sauce until every noodle is coated.
  8. Pour the macaroni and cheese mix into a greased baking dish, spreading it evenly.
  9. Place the baking dish in a preheated oven at 350°F (175°C) and bake for about 25 minutes, or until bubbly and golden brown on top.

Notes

For extra creaminess, substitute a bit of the milk with heavy cream. Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Nutrition

Find it online: https://thestationrecipes.com/minute-three-cheese-mac-and-cheese/

Scroll to Top