The BEST baked mac and cheese recipe! My super creamy, three cheese mac and cheese is an awesome holiday side dish or hearty vegetarian main dish. Make this mac and cheese ahead of time and bake when ready.
|Small elbow macaroni/Small shells||2 Cup (32 tbs)|
|Butter||1/4 Cup (4 tbs) (4 tablespoons)|
|Dry mustard||1/4 Teaspoon|
|Milk||2 Cup (32 tbs) (whole or 2%)|
|Grated cheddar||1 Cup (16 tbs) , divided|
|Grated gouda||1 Cup (16 tbs)|
|Grated parmesan||1/4 Cup (4 tbs)|
|Breadcrumbs||1 Cup (16 tbs)|
Preheat the oven to 375°F.
Grease a baking dish and keep it ready.
Boil a quart of salted water in a pot and cook the noodles for 3-4 minutes. Drain water completely.
For the roux, heat a deep skillet, and melt butter in it. Add flour and whisk well. Cook until a smooth paste forms.
Add mustard, salt, pepper and cook for 60 seconds.
Whisk half of the milk and continue to stir. Add remaining milk gradually and cook until the mixture simmers.
Turn off the heat and add the cheese (reserve ¼ cup for topping).
Add cooked noodles to prepared cheese mixture and transfer to greased baking dish.
Top with breadcrumbs and reserved cheese.
Pop into oven and bake for20-25 minutes at 375°F until golden brown.
Serve and enjoy!