Description
Indulge in this creamy, cheesy, and comforting Three Cheese Mac N Cheese! Made with a rich and flavorful cheese sauce, this dish is perfect for dinner and pairs well with vegetables, chicken, or salad. A must-try for cheese lovers!
Ingredients
Units
Scale
- 400g elbow macaroni
- 60g unsalted butter
- 2–3 garlic cloves, grated
- 60g all-purpose flour
- 2 cups full-fat milk
- 2 cups heavy cream
- Salt, to taste
- 1/4–1/2 teaspoon paprika
- 1/4 teaspoon mixed herbs or oregano
- 1/4 teaspoon onion powder
- 1 tablespoon mustard (optional)
- 1 cup mozzarella cheese, shredded
- 1 cup red cheese, shredded
- 1 cup cheddar cheese, shredded
Instructions
-
Preheat Oven:
- Set oven to 180°C (350°F).
-
Cook Pasta:
- Bring a large pot of salted water to a boil.
- Add elbow macaroni and cook for 8-10 minutes until al dente.
- Drain and set aside.
-
Prepare Cheese Sauce:
- In a separate pot, melt butter over low heat.
- Add grated garlic and sauté until fragrant.
- Stir in flour and cook for a few seconds until well combined.
-
Add Milk & Cream:
- Remove pot from heat and gradually whisk in one-third of the milk until smooth.
- Repeat this process with the remaining milk.
- Return pot to heat and stir in heavy cream, salt, paprika, onion powder, mixed herbs, and mustard (if using).
-
Combine & Bake:
- Add cooked pasta to the cheese sauce, stirring well to coat.
- Transfer to a greased baking dish and top with shredded cheeses.
- Bake for 20-25 minutes or until golden and bubbly.
-
Serve & Enjoy:
- Let it cool slightly before serving.
Notes
- Feel free to use other cheese blends like Gouda or Monterey Jack for variation.
- For extra crunch, top with breadcrumbs before baking.
- Adjust seasonings to your taste preference.
Nutrition
- Serving Size: 1 portion
- Calories: 1117 kcal
- Sugar: 8g
- Sodium: 850mg
- Fat: 65g
- Saturated Fat: 40g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 90g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 180mg