Homestyle · Appetizer/Side
Mac & Cheese
Elbow macaroni coated in a smooth three-cheese sauce seasoned with Dijon, garlic, and paprika.
- Prep time
- 10 minutes
- Cook time
- 20 minutes
- Total time
- 30 minutes
- Servings
- 8 servings
Ingredients
- 1 lb elbow macaroni (450 g)
- 4 tbsp butter (56 g)
- 1/4 cup all-purpose flour (30 g)
- 3 cups whole milk (720 mL)
- 2 cups sharp cheddar cheese, shredded (225 g)
- 1 cup Gruyère cheese, shredded (113 g)
- 1 cup Monterey Jack cheese, shredded (113 g)
- 1 tsp Dijon mustard (5 g)
- 1/2 tsp garlic powder (1.5 g)
- 1/2 tsp paprika (1.5 g)
- 1 tsp salt (6 g)
- 1/2 tsp black pepper (3 g)
Directions
- Cook macaroni according to package directions until al dente. Drain and set aside.
- Melt butter in a large pot over medium heat.
- Whisk in flour and cook for 1 minute to form a roux.
- Slowly whisk in milk until smooth.
- Cook until the sauce begins to thicken.
- Stir in cheddar, Gruyère, Monterey Jack, Dijon mustard, garlic powder, paprika, salt, and pepper until melted and smooth.
- Add cooked macaroni and stir until every noodle is coated in the cheese sauce.
- Serve immediately while hot and creamy.