3-Cheese Creamy Mac and Cheese

• Vegetarian

• Produce

  • 1/4 tsp Garlic powder

• Condiments

  • 1/4 tsp Mustard powder

• Pasta & Grains

  • 1 lb Elbow pasta, large

• Baking & Spices

  • 1/3 cup All-purpose flour
  • 1/2 tsp Pepper
  • 1 tsp Salt

• Dairy

  • 4 oz Butter, unsalted
  • 2 1/2 cups Cheddar cheese, sharp
  • 4 cups Milk
  • 1 cup Monterrey jack cheese
  • 1/2 cup Parmesan cheese, grated

Found on spicedblog.com

Description

Ingredients

• 1 pound large elbow pasta
• 4 oz. (½ cup) unsalted butter
• ⅓ cup all-purpose flour
• 4 cups milk
• 1 tsp salt
• ½ tsp pepper
• ¼ tsp garlic powder
• ¼ tsp mustard powder
• 2½ cups sharp cheddar cheese, shredded
• 1 cup Monterrey Jack cheese, shredded
• ½ cup Parmesan cheese, grated

Directions

• Cook pasta according to package directions; rinse, drain and set pasta aside.
• Using a large skillet, add butter and place over medium heat.
• Once butter has melted, add flour and cook for 3-4 minutes, stirring constantly. (Note: The flour will turn light golden brown in this step.)
• Add milk, stirring constantly as you pour milk into skillet.
• Add salt, pepper, garlic powder and mustard powder; whisk until well combined.
• Once milk is hot, add cheeses and whisk until fully melted and smooth.
• Add cooked pasta and stir until well coated.
• Simmer for 5-6 minutes, stirring occasionally, until mixture has thickened and most of the milk has evaporated.