Description
This creamy three-cheese macaroni is the perfect comfort food, loaded with a blend of cheeses and a rich sauce.
Ingredients
Scale
- 450 g elbow macaroni
- 4 tablespoons butter
- 4 tablespoons all purpose flour
- 3 cups whole milk (warm)
- 1 cup heavy cream (adds extra creaminess, optional but recommended)
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 cup Colby Jack or Monterey Jack cheese, shredded
- ½ cup cream cheese, softened
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 cup shredded cheese for topping
Instructions
- Boil macaroni in salted water according to package instructions until just tender. Drain and set aside. Do not overcook (it will cook more in the oven).
- Melt butter in a large pan over medium heat. Add flour and stir constantly for about 1 minute (this removes the raw flour taste).
- Slowly pour in warm milk and cream while stirring continuously to avoid lumps. Cook until the sauce thickens slightly.
- Stir in cream cheese, salt, pepper, paprika, garlic powder, and onion powder. Mix until smooth.
- Lower heat and add cheddar, mozzarella, and Colby Jack cheese. Stir slowly until fully melted and creamy.
- Add cooked macaroni into the cheese sauce and mix until every piece is coated evenly.
- Pour into a greased baking dish. Sprinkle extra shredded cheese on top.
- Bake at 180°C (350°F) for 25 to 30 minutes until bubbly and golden on top.
- Let it sit for 5 minutes before serving so it sets properly.
Notes
- You can use evaporated milk instead of cream for a more traditional Southern flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg