This recipe is a family favorite at our house! I have posted a macaroni & cheese recipe here before but wasn’t completely satisfied with it. It’s good but was just missing something.
I think I found it here! More cheese of course!!! The 3 cheeses add different layers of flavor and combine to make a to-die-for creamy, cheese sauce.
This could easily be a weeknight meal, especially if you’ve already shredded your cheese ahead of time.
3-Cheese Macaroni & Cheese
Ingredients
- 1 pound elbow macaroni or shells cooked according to package
- 1 stick butter
- 1/2 cup flour
- 4 cups milk
- 1 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 1/4 tsp garlic powder
- 1/4 tsp ground mustard
- 12 ounces extra-sharp cheddar cheese shredded (recommend shredding yourself!)
- 1 cup Parmesan cheese finely grated
- 4 ounces cream cheese
Instructions
- Cook pasta according to package, drain and set aside.
- To the same pot, add the butter over medium heat to melt.
- Add the flour and whisk constantly until the mixture turns light brown and has bubble for about 2 minutes. Cook long enough to cook off the raw flour taste but no so long it gets overly browned.
- Slowly add the milk, whisking constantly, making sure to smooth out any possible clumps that formed.
- Add the salt, pepper, garlic powder, optional dry mustard and whisk to incorporate.
- Add the cheddar, Parmesan & cream cheeses and stir until melted and smooth.
- Add the pasta and stir evenly to coat.
- Serve immediately. If desired, can be kept in fridge for up to 5 days or freezer for 4 months.
I hope you enjoy!!
