Macaroni Three-Cheese (Print Version)

Rich, cheesy pasta baked until golden, featuring a trio of cheeses and a hint of spices for cozy satisfaction.

# Ingredients:

→ Cheese Selection

01 - 5.3 oz Red Leicester cheese
02 - 4.4 oz mozzarella
03 - 6 oz cheddar cheese

→ Main Pasta

04 - 1 lb dried macaroni

→ Flavorful Spices

05 - 1 tbsp parsley
06 - 1 tbsp Dijon mustard
07 - 1 tbsp garlic granules
08 - 1 tbsp paprika
09 - 1 tbsp onion powder
10 - Salt as needed

→ Creamy Roux Base

11 - 3-4 cups milk
12 - 2.6 oz flour
13 - 3.5 oz butter

# Steps:

01 - Cook the macaroni as instructed on the package. Drain out the water and keep it aside.
02 - In a large saucepan, heat up the butter on medium. Slowly sprinkle in the flour while stirring non-stop until the mixture clumps together.
03 - Toss in paprika, garlic granules, parsley, Dijon mustard, onion powder, and a pinch of salt. Mix everything until blended nicely.
04 - Add the milk gradually, about 1 cup at a time, stirring the whole time to make sure it stays smooth and lump-free.
05 - Start mixing in half of the cheddar and Red Leicester cheese. Stir well until the cheese melts and the sauce turns silky.
06 - Gently combine the cooked macaroni with the hot cheese sauce, making sure every piece is coated.
07 - Place the macaroni and cheese mixture into your baking dish. Sprinkle the remaining cheddar, Red Leicester, and mozzarella cheese on top.
08 - Bake at 350°F (175°C) for 15-20 minutes. Switch to broil mode and continue for 10 more minutes to get a crunchy, golden crust.

# Notes and Tips:

01 - Want a crunchy top? Scatter some breadcrumbs on the cheese before baking.

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