Three Cheese Macaroni
A creamy and cheesy dish that elevates classic macaroni and cheese with a delightful blend of sharp cheddar, smooth mozzarella, and bold blue cheese.
Ingredients
Pasta
- 1 lb elbow macaroni
Cheese Sauce
- 4 tbsp unsalted butter For making the cheese sauce
- ¼ cup all-purpose flour To thicken the sauce
- 3 cups milk Whole milk preferred for creaminess
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup crumbled blue cheese
- Salt and pepper to taste
- Breadcrumbs (optional for topping)
Instructions
Cooking Pasta
- Cook the macaroni according to the package instructions until al dente. Drain and set aside.
Making the Cheese Sauce
- In a large saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1-2 minutes until lightly golden.
- Gradually add the milk while whisking continuously to prevent lumps. Cook until the sauce thickens, about 5-7 minutes.
- Remove from heat and stir in the cheddar, mozzarella, and blue cheese until melted and smooth.
- Season with salt and pepper.
Combining Ingredients
- Combine the cheese sauce with the cooked macaroni.
Baking (Optional)
- If desired, transfer to a baking dish, sprinkle breadcrumbs on top, and bake at 350°F (175°C) for 20 minutes until bubbly.
Serving
- Serve hot, directly from the pot or baked dish.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. To reheat, microwave or bake until warmed through, adding a splash of milk if needed. Use a mix of high-quality cheeses for the best flavor. You can add cooked vegetables or broil for a crispy topping.