3 Cheese Mac and Cheese
When I want something rich, creamy, and guaranteed to satisfy, I turn to this 3 cheese mac and cheese. It's everything I love in comfort food—gooey, indulgent, and ultra cheesy without being fussy.
Servings: 4 servings
Calories: 542.1kcal
Ingredients
- 8 ounces macaroni
- 4 tablespoons butter
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika or smoked paprika
- ¾ cup whole milk or heavy cream
- 1 ½ cups extra sharp cheddar cheese shredded
- ½ cup gruyere cheese shredded
- ½ cup Parmesan cheese grated
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside.8 ounces macaroni
- In the same pot, melt the butter over medium heat. Once melted, add the spices and let them cook for about 30 seconds until fragrant.4 tablespoons butter, ½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon paprika
- Turn the heat to low and add the milk, whisking to combine. Bring it to a gentle simmer, allowing it to heat up for 1-2 minutes. DO NOT LET IT BOIL.¾ cup whole milk
- Gradually add the shredded cheese to the sauce, stirring constantly until the cheese is fully melted and the sauce is smooth.1 ½ cups extra sharp cheddar cheese, ½ cup gruyere cheese, ½ cup Parmesan cheese
- Turn off the heat and add the pasta to the sauce, stirring until the pasta is fully coated.
- Taste and adjust seasoning if necessary.
Notes
- Cool leftovers and store in an airtight container in the fridge for up to 4 days.
- Add a splash of milk or cream and reheat gently on the stovetop or in the microwave, stirring until creamy.
- Freeze in individual portions for up to 2 months. The sauce may turn slightly grainy after thawing. Stir well while reheating with a splash of milk to bring it back together.
- Cook the pasta up to a day ahead and toss with a little olive oil. Make the cheese sauce fresh right before serving.
- Grate cheese fresh from the block. Pre-shredded won't melt as smoothly.
- Don't let the milk boil. A gentle simmer is all you need. A full boil will cause the sauce to turn grainy.
- Cavatappi, elbow, shells, or fusilli all work well. Use any short pasta with ridges or curves that can hold onto the sauce.
- Fontina or smoked gouda work in place of gruyère. Pecorino romano works in place of parmesan.
Nutrition
Serving: 1serving | Calories: 542.1kcal | Carbohydrates: 48.15g | Protein: 27.93g | Fat: 26.09g | Saturated Fat: 14.49g | Polyunsaturated Fat: 1.36g | Monounsaturated Fat: 6.15g | Cholesterol: 78.54mg | Sodium: 941.13mg | Potassium: 293.39mg | Fiber: 1.96g | Sugar: 4.68g | Vitamin A: 912.51IU | Vitamin C: 0.003mg | Calcium: 664.03mg | Iron: 0.97mg
