Ingredients
12 oz elbow macaroni
3 tbsp butter
3 tbsp all-purpose flour
3 cups whole milk (warm)
1 cup sharp cheddar cheese, shredded
1 cup mozzarella cheese, shredded
3/4 cup Gruyère cheese, shredded
1/2 cup Parmesan cheese, finely grated
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika (optional)
1/4 tsp garlic powder
Optional topping: 1/2 cup seasoned breadcrumbs
Instructions
Cook Pasta: Boil macaroni in salted water until al dente. Drain and set aside.
Make Roux: In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute.
Add Milk: Slowly whisk in warm milk. Cook until thickened, about 3–4 minutes.
Add Cheese: Lower heat and stir in cheddar, mozzarella, Gruyère, and Parmesan until smooth. Season with salt, pepper, paprika, and garlic powder.
Combine: Fold cooked macaroni into the cheese sauce.
Bake: Transfer to a greased baking dish, sprinkle with breadcrumbs if using, and bake at 375°F (190°C) for 20–25 minutes until bubbly and lightly golden.
Serve: Rest for 5 minutes before serving.
Notes
Cooking Tips
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Shred cheese from blocks for smoother melting—pre-shredded cheese may clump.
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Warm milk helps prevent a grainy sauce.
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For extra creaminess, stir in 2–3 tablespoons of cream cheese.
Variations
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Stovetop Version: Skip baking and serve straight from the pot.
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Spicy Kick: Add diced jalapeños or a pinch of cayenne pepper.
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Protein Boost: Mix in crispy bacon, shredded chicken, or lobster.
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Healthier Twist: Substitute half the pasta with cauliflower florets.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sodium: 720mg
- Fat: 30g
- Saturated Fat: 17g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 22g