When life gets hectic and I feel like I’m losing my mind, I know I just want something to ground me. One of my favorite foods growing up as a kid was macaroni and cheese out of a box. It makes sense that when things don’t go my way I want something comforting that I ate as a child. Except this recipe isn’t your traditional out-of-the-box mac and cheese. This recipe elevates the traditional macaroni and cheese you might be familiar with, since it calls for not one, not two, but THREE different kinds of cheese!
Fair warning: leftovers may cause fighting over who gets to take some for lunch the next day.
3 Cheese Mac Recipe
4 Tbsp unsalted butter
¼ c all purpose flour
2 c whole milk
2 c heavy cream
8 oz muenster
4 oz Gouda
4 oz Cheddar
salt and pepper to taste
- Bring a large pot of salted water to boil. Preheat broiler and position rack to the upper part of your oven to fit your 9” x 13” dish.
- Cut cheese into cubes and set aside.
- In a large pot over medium heat, melt the butter. Then add the flour to make a roux, stirring evenly till it turns a golden blond for about 5 minutes.
- Whisk in the cream and milk a little bit at a time to avoid any clumps. Stir to make a béchamel. Simmer over medium heat. Stir occasionally to prevent burning. Béchamel will thicken, about 25 minutes depending on your preference of thickness. Season the béchamel with salt and pepper to taste. (I put in 1 tsp of kosher salt and 1/2 tsp black pepper.)
- Add the pasta to boiling water, stir well and cook until al dente. (Follow the directions on package.) Drain. Pour pasta into a greased 9” x 13” dish.
- Remove béchamel from heat and mix in cheese once pasta is done cooking. Stir in cheese for about a minute and then pour over noodles in your baking dish. Transfer dish to broiler till cheese gets bubbly and gets a bit golden brown, about 5 minutes. Serves about 7.
I hope you find this recipe comforting and becomes a family favorite as it has in my house.