Description
A rich, velvety homemade mac and cheese featuring a blend of sharp cheddar, nutty Gruyère, and creamy mozzarella in a classic béchamel sauce. This crowd-pleasing comfort food is easy to make and perfect for any occasion.
Ingredients
Scale
- 1 pound (450g) elbow macaroni
- 4 tablespoons (56g) unsalted butter
- ¼ cup (30g) all-purpose flour
- 3 cups (720ml) whole milk, room temperature
- 1 ½ cups (170g) sharp cheddar cheese, freshly grated
- 1 cup (115g) Gruyère cheese, freshly grated
- 1 cup (115g) low-moisture mozzarella cheese, freshly grated
- ½ teaspoon garlic powder
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
- Paprika for garnish
Instructions
- Boil a large pot of salted water. Add elbow macaroni and cook 1-2 minutes less than package directions until slightly al dente. Drain and set aside (do not rinse).
- In a heavy-bottomed saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until light golden and nutty.
- Slowly pour in room temperature milk while whisking vigorously to prevent lumps. Cook for 5-7 minutes until sauce thickens enough to coat the back of a spoon.
- Remove sauce from heat. Stir in garlic powder, Dijon mustard, salt, and black pepper. Taste and adjust seasoning.
- Turn heat to low. Add shredded cheeses one handful at a time, stirring gently until fully melted before adding the next. Remove from heat immediately once melted.
- Add cooked pasta to the cheese sauce and stir to coat evenly.
- Optional: For baked version, transfer to a greased baking dish, top with extra cheese or breadcrumbs, and bake at 375°F (190°C) for 20 minutes until bubbly and golden. Let rest 10 minutes before serving.
Notes
Grate your own cheese to avoid anti-caking agents that prevent smooth melting. Use room temperature milk to prevent lumps. Do not overcook the pasta as it will continue to cook in the sauce. If the sauce is too thick, add a splash of warm milk or pasta water. If too thin, simmer on low for a minute longer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 8
- Sodium: 800
- Fat: 35
- Saturated Fat: 20
- Carbohydrates: 55
- Fiber: 2
- Protein: 25
Keywords: mac and cheese, three cheese mac, homemade mac and cheese, comfort food, cheddar, gruyere, mozzarella, easy dinner, weeknight meal