Ingredients
Units
Scale
- 16 ounces elbow macaroni
- 1/4 cup salted butter
- 1/4 cup flour
- 1 cup cream
- 1/2 cup whole milk
- 3/4 cup shredded cheddar
- 3/4 cup shredded parmesan
- 1 cup shredded romano cheese
- salt and pepper to your taste for the sauce
- 1 teaspoon salt for the macaroni
- extra shredded cheese
Instructions
- First of all, preheat the oven to 350 degrees F. Then, bring a large pot of water to a boil with salt.
- Boil noodles until al dente, drain, and set aside. Also, store about 1/2 cup of pasta water in case you need to thin up the cheese sauce.
- Now, for the cheese sauce, melt butter in a large saucepan over medium heat.
- Next, whisk in the flour and mix continuously for about 3-5 minutes over low heat.
- Slowly pour in the cream and whole milk and stir the whole time until it starts to thicken.
- Next, mix in the combination of cheeses until it starts to melt and become creamy. Season with salt and pepper to taste.
- If the sauce becomes too thick, thin it with a little bit of stored water.
- Finally, mix in the macaroni noodles.
- Now, pour the mixture into a large baking dish.
- Top with the additional shredded cheddar cheese.
- Cook it for five minutes.
- Finally, remove the mac and cheese from the oven and mix together so crispy cheese on top is incorporated throughout the dish.
- Prep Time: 20
- Cook Time: 10
- Category: Pasta
- Cuisine: American