Description
A foolproof, from-scratch mac and cheese recipe using a roux-based sauce with sharp cheddar, Gruyère, and Parmesan. It is rich, velvety, and comes together in under 30 minutes for a comforting meal.
Ingredients
Scale
- 1 pound (450g) elbow macaroni
- 4 tablespoons (56g) unsalted butter
- 1/4 cup (30g) all-purpose flour
- 3 cups (720ml) whole milk
- 2 cups (200g) sharp cheddar cheese, freshly grated
- 1 cup (100g) Gruyère cheese, freshly grated
- 1/2 cup (50g) Parmesan cheese, freshly grated
- 1/2 teaspoon mustard powder
- 1/2 teaspoon garlic powder
- A pinch of nutmeg
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package directions until al dente (about 7-8 minutes). Reserve one cup of starchy pasta water, then drain the pasta and set aside.
- In a large saucepan, melt butter over medium heat. Once foaming, add flour and whisk constantly for 1-2 minutes until the mixture resembles wet sand and smells slightly nutty. Do not let it brown.
- Slowly pour in the milk, about 1/2 cup at a time, whisking constantly to prevent lumps. Continue to whisk and cook for 3-5 minutes until the sauce thickens enough to coat the back of a spoon.
- Remove the saucepan from the heat. Stir in mustard powder, garlic powder, nutmeg, salt, and pepper. Taste and adjust seasoning as needed.
- Add the shredded cheddar, Gruyère, and Parmesan cheese to the sauce. Stir gently until the cheese is completely melted and the sauce is smooth. If the sauce is too thick, add reserved pasta water, a tablespoon at a time, until desired consistency is reached.
- Add the drained pasta to the cheese sauce and toss until every noodle is coated. Serve immediately while hot.
Notes
Always grate your own cheese to avoid anti-caking agents that prevent smooth melting. Remove the pan from heat before adding cheese to prevent separation. If the sauce breaks, whisk in a splash of cold milk to re-emulsify. For a baked version, transfer to a baking dish, top with breadcrumbs, and bake at 350°F (175°C) for 15 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 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, comfort food, easy dinner, creamy mac and cheese, cheddar, gruyere, parmesan, roux sauce, weeknight dinner