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Creamy Ultimate Mac and Cheese Recipe Easy 3 Cheese Sauce Tutorial

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A rich, velvety mac and cheese featuring a blend of sharp cheddar, mozzarella, and Parmesan cheeses in a smooth béchamel sauce. Perfect for quick weeknight comfort food with a creamy, cheesy texture.

Ingredients

Scale
  • 12 ounces (340g) elbow macaroni or any small pasta shape
  • 4 tablespoons (57g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (720ml) whole milk, warmed
  • 1 cup (100g) sharp cheddar cheese, shredded
  • 1 cup (100g) mozzarella cheese, shredded
  • 1/2 cup (50g) Parmesan cheese, finely grated
  • 1 teaspoon yellow mustard powder
  • 1/2 teaspoon garlic powder (optional)
  • Salt and freshly ground black pepper to taste
  • 1/2 cup (50g) Italian-seasoned breadcrumbs (optional, for topping)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340g) of elbow macaroni and cook according to package instructions until just al dente, about 7-8 minutes. Drain the pasta and set aside. Save 1/2 cup of pasta water in case you need to loosen the sauce later.
  2. In a medium saucepan, melt 4 tablespoons (57g) of unsalted butter over medium heat. Once melted, whisk in 1/4 cup (30g) all-purpose flour. Keep whisking constantly for about 2 minutes until the mixture turns a pale golden color and smells slightly nutty.
  3. Slowly pour in 3 cups (720ml) of warmed whole milk, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer and cook until it thickens and coats the back of a spoon, about 5-7 minutes.
  4. Stir in 1 teaspoon yellow mustard powder, 1/2 teaspoon garlic powder (optional), and season with salt and freshly ground black pepper to taste. Whisk to combine.
  5. Remove the saucepan from heat. Gradually add 1 cup (100g) sharp cheddar, 1 cup (100g) mozzarella, and 1/2 cup (50g) Parmesan, stirring gently until all cheese melts into a smooth, creamy sauce. If the sauce feels too thick, add a splash of the reserved pasta water.
  6. Add the cooked pasta into the cheese sauce, folding gently with a wooden spoon or spatula until every piece is coated.
  7. Optional breadcrumb topping: Preheat oven to 375°F (190°C). Pour the mac and cheese into a greased oven-safe dish, sprinkle 1/2 cup (50g) Italian-seasoned breadcrumbs evenly on top, and bake for 15-20 minutes until golden brown and bubbly.
  8. Serve warm immediately for best texture and flavor.

Notes

Whisk constantly during roux and milk addition to avoid lumps. Add cheese off heat to prevent graininess. Save some pasta water to adjust sauce consistency if needed. For a crispy topping, bake with breadcrumbs. Shredding cheese yourself yields smoother sauce than pre-shredded cheese.

Nutrition

Keywords: mac and cheese, creamy mac and cheese, three cheese sauce, cheddar, mozzarella, Parmesan, comfort food, easy dinner, cheesy pasta

Find it online: https://avabake.com/creamy-ultimate-mac-and-cheese-recipe-easy-3-cheese-sauce-tutorial/