Three Cheese Macaroni Recipe
With melted gruyere, cheddar, provolone
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Ingredients
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Pasta
Cheese Sauce
Topping (optional)
Method
Pasta Preparation
- 1
Cook the Pasta
In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
Cheese Sauce Preparation
- 2
Make the Roux
In a saucepan over medium heat, melt 4 tablespoons of butter. Once melted, whisk in 1 tablespoon of all-purpose flour and cook for about 1-2 minutes until bubbly and golden.
- 3
Add Milk
Gradually whisk in 2 cups of milk, ensuring no lumps form. Continue stirring until the mixture thickens, about 5-7 minutes.
- 4
Add Cheese
Remove the sauce from heat and slowly mix in the shredded Gruyere, Cheddar, and Provolone cheeses until melted and smooth. Season with black pepper and paprika.
Assembly
- 5
Combine Pasta and Sauce
In a large mixing bowl or the pot used for cooking pasta, combine the drained macaroni with the cheese sauce. Stir until the pasta is evenly coated.
- 6
Prepare for Baking (optional)
If using breadcrumbs, mix them with 1 tablespoon of grated Parmesan cheese. Spread the macaroni and cheese mixture into a greased baking dish and top with the breadcrumb mixture.
Baking
- 7
Bake
Preheat the oven to 350°F (175°C). Bake the macaroni and cheese for 25-30 minutes or until bubbly and golden on top.