This mac and cheese is creamy and super easy to make! It features 3 different types of cheeses that combine to give it the best flavor and texture. This 30 minute meal can satisfy almost any picky eater!
1poundelbow macaroni,cooked according to package instructions
2 & 1/2 cupsmilk
1cupmedium-aged cheddar cheese,grated
Cook your pasta according to your package instructions. Drain and set aside.
In a medium saucepan, heat butter over medium heat until melted. Add the flour to your melted butter and stir together to get a dry paste. Cook the butter / flour mixture on medium heat, stirring constantly for about one minute, just to toast the flour.
Slowly incorporate the milk into the butter and flour paste, mixing well after each addition to avoid clumping. Still on medium heat, cook your milk, stirring constantly, until the mixture comes to a boil (about 5 to 8 minutes). Let the mixture boil for about a minute or two, or until thickened enough to coat the back of a spoon.
Take your pot off the heat. While the milk mixture is still hot, add in your grated cheddar, gouda, and mozzarella. Mix until the cheese is fully melted. * see notes
Pour your cheese mixture onto your cooked elbow macaroni. Stir to coat all the pasta with the sauce.
* If cheese is added to a liquid and heated, it can sometimes clump up if it's cooked for too long. The residual heat from the milk will melt the cheese perfectly without overcooking it.