3 Cheese Mac & Cheese
This mac and cheese is delicious, and contains 2 secret ingredients that I think amps up texture and flavor. Can you find them?
AT A GLANCE…
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
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• 1 lb noodles
• 2 c milk
• 1 c half and half
• 1/3 c unsalted butter
• 1/4 c all purpose flour
• 2 c shredded sharp cheddar
• 2 c shredded monterey jack
• 2 c shredded guyere
• 1/2 c greek yogurt
• 1 tsp smoked paprika
• 1 tsp dried parsley
• ½ - 1 tsp each: sea salt and black pepper
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In a large pot, boil your water and cook pasta according to package instructions. Do not overcook.
In a large saucepan over medium heat, melt 1/4 c butter.
Add flour and whisk until combined with the melted butter.
Slowly and consistently whisk in milk and half & half until smooth.
Add your seasonings of choice and cook for about 5 minutes. Once it starts to thicken, turn off the heat and slowly add in all your cheeses. I did it in 1 c increments so it melted in a creamy consistency.
Fold your cheese sauce into your noodles. Enjoy!
STEP-BY-STEP
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Preparing all of your ingredients for this recipe ahead of time will make a very smooth cooking experience.
Having all of your cheeses shredded and ingredients measured out can help you seamlessly add them to the pot and stir in.
This recipe is not a fast paced recipe, but you do want to make sure the mixing and melting happens easily.
3 Cheese Mac & Cheese
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You’ll start by whisking flour and butter together - this smells heavenly!
Then add your milks.
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My favorite part is adding all the cheese and slowly mixing it in, watching it slowly melt and become a thick cheesy sauce!
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But the best part of all comes when you get to mix your macaroni in with the cheese mixture.
I took my time on this step to ensure that my cheese sauce coated every shell, and even found its way INTO the shells. For this reason, I recommend macaroni, but any pasta will do.
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Fold your cheese sauce into your noodles. Enjoy!
