Three Cheese Macaroni and Cheese (Print Version)

# Ingredients:

→ Pasta

01 - 1 lb dried macaroni pasta

→ Cheese Sauce Base

02 - 3.5 oz butter
03 - 2.6 oz all-purpose flour
04 - 3-4 cups whole milk

→ Three-Cheese Blend

05 - 6 oz cheddar cheese, grated
06 - 5.3 oz Red Leicester cheese, grated
07 - 4.4 oz mozzarella cheese, grated

→ Seasonings

08 - 1 tbsp onion powder
09 - 1 tbsp paprika
10 - 1 tbsp garlic granules
11 - 1 tbsp Dijon mustard
12 - 1 tbsp fresh parsley, chopped
13 - Salt to taste

# Instructions:

01 - Bring a large pot of salted water to a boil and cook the macaroni according to package directions until al dente. Drain well and set aside. Don't rinse the pasta - you want it to hold onto that cheese sauce!
02 - In a large saucepan, melt the butter over medium heat. Gradually whisk in the flour, stirring constantly until it becomes thick and clumpy. This roux is the foundation of your silky smooth cheese sauce.
03 - Stir in the onion powder, paprika, garlic granules, Dijon mustard, and a good pinch of salt. Let these spices bloom in the roux for about 30 seconds - this is where the flavor really starts to build.
04 - Pour in the milk one cup at a time, whisking constantly to prevent any lumps from forming. Keep stirring until the mixture is smooth and starts to thicken slightly. This takes a bit of patience, but it's worth it!
05 - Add half of the cheddar and Red Leicester cheese to the sauce, stirring until completely melted and smooth. The sauce should be creamy and have a beautiful golden color from the Red Leicester.
06 - Fold the cooked macaroni into the cheese sauce, making sure every piece is well coated. The pasta should be completely enveloped in that gorgeous, creamy cheese sauce.
07 - Transfer the mac and cheese to a buttered baking dish. Top with the remaining cheddar, Red Leicester, and all of the mozzarella cheese. This top layer will create an amazing golden, bubbly crust.
08 - Bake at 350°F for 15-20 minutes until the cheese is melted and bubbly. Then switch to the grill setting and cook for another 10 minutes to get that perfect crispy, golden top. Sprinkle with fresh parsley before serving.

# Notes:

01 - The Red Leicester cheese adds a beautiful color and nutty flavor that makes this mac and cheese special
02 - Making a proper roux ensures your cheese sauce will be smooth and won't break
03 - Adding milk gradually prevents lumps from forming in your sauce
04 - The final grilling step creates an irresistible crispy top that contrasts with the creamy interior

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