This 3 cheese mac and cheese recipe is awesome. Creamy, peppery and stringy.
Nothing wrong with mac and cheese from a box but if you make this you will have second thoughts on the boxed stuff.
1 Lbs Large Elbow Maccaroni
1/2 tsp salt(to season the pasta)
4 Cups Milk
4 oz Sharp White Cheddar
4 oz Fresh Grated Mozzarella
4 oz Velveeta Queso Blanco (for smoothness)
1.25 Sticks Butter
1/2 Cup Flour
1/2 Tbsp Salt
1/2 Tbsp Pepper
Start out by grating the 8 Oz's of shredded cheese. You can use the packages stuff but I freshly grated workes much better and only takes a few minutes.
Cut 4-6 Oz of Velveeta Queso Blanco in sliced about 1/2 inch thick.
Once the cheese is ready, melt 1 stick of butter in a non-stick pan over med-high heat.
Go ahead and start the pasta. I used Large elbow macaroni and personally think it holds the cheese mixture very well.
1 Lbs Large elbow macaroni for 12 minutes in boiling water.
add 1/2 tsp salt to the water.
Sprinkle in 1/2 Cup Flour and use a wooden spoon or whisk, smooth out the flour and butter as they mix.
add 1/2 Tbsp salt and 1/2 Tbsp pepper and continue to whisk or stir until you get to a thick smooth consistency.
When the macaroni is done, drain it and set aside.
Grease a large non-stick baking pan with 1/2 T butter. if there is any lest I put it in with the flor mixture (shhh!)
When you have a thick and smooth consistency on the roux go ahead and take it off the heat.
Put the cooked pasta into the baking dish and top it with the slices of Queso Blanco and all of the shredded cheese.
Pour the hot roux over the cheese and pasta and let it melt for a few mins, then stir it up with a wooden spoon mixing everything nicely.
Preheat the oven to 325 and place the dish in the oven for 12-15 minutes.
This is very hot and sticky when it comes out "like napalm?" so don't get the hot stickiness on you.
Let it cool just a little and you're ready to dig in. Expect long stringy spoonfuls from the mozzarella. and enjoy!