Three Cheese Mac + Cheese
I originally developed this recipe for Thanksgiving before Jack was even born, but you can certainly make this for a family dinner, potluck or even divide the recipe in half for a smaller family serving.
Now this a TRUE mac and cheese, no hidden veggies, no short-cuts…just the good stuff!
For the cheese, it’s important to NOT buy the already shredded stuff - it won’t melt or taste as good. Instead, take bricks of cheese, cut in chunks and chop up in your food processor (faster than grating by hand).
And for the pasta, I prefer cavatappi, fusilli or shells. Whatever will hold the cheese sauce well.
**Note if making for Thanksgiving or in advance, note how I break up the cooking process in the steps below.
Ingredients
1 pound pasta (cavatappi, fusilli or shells)
4 cups whole milk
6 tablespoons unsalted butter
6 tablespoons all-purpose flour
Big pinch of salt and black pepper (a lot of pepper goes well here)
1 pound of sharp cheddar, shredded (save a few handfuls for the top of the mac)
1/2 pound Gruyere, shredded
1 cup grated Pecorino
Panko breadcrumbs
Instructions
1. Preheat oven to 350 degrees
2. Cook pasta in salted boiling water 1-2 minutes less than the package directions call for (pasta will cook more in the cheese sauce). Drain and set aside
3. In a small saucepan over low heat, add milk and let warm up while you do the next step (you don’t want the milk to boil or even simmer, just warm up)
4. Meanwhile, in a large saucepan over medium heat, melt the butter and then sprinkle the flour over the butter, whisking for 3-5 minutes until the roux has thickened (you want to smell the butter, not the flour)
5. Add milk and whisk until the roux is dissolved
6. Let cook for about 15 minutes, whisking occasionally, until thick and bubbly
7. Add salt, pepper, cheeses and mix with a wooden spoon until cheese is melted
8. Turn off heat, add pasta and mix until all combined. Taste to see if you need more salt or pepper
9. Add to a 9x13 baking dish and top with remaining shredded cheddar and a nice coating of Panko
10. Bake in the oven for about 20 minutes until bubbly and then heat under the broiler for a few minutes to get the top extra golden and crispy
11. Let sit a few minutes before serving
12. Leftovers can be stored covered in the fridge for up to 5 days and warmed up in a pot with a little extra milk if needed
*To make ahead, prepare steps 1-9 and then let cool, cover and place in the fridge. Just add the extra cheddar and Panko right before you place in the oven. Bake until warmed through and bubbly (about 45 minutes or so).
Three Cheese Mac + Cheese
