Three Cheese Stovetop Macaroni

• Vegetarian

• Produce

  • 1/4 tsp Onion powder
  • 1 tbsp Parsley, fresh

• Condiments

  • 3/4 tsp Mustard, dry

• Pasta & Grains

  • 1/2 lb Elbow macaroni

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1/8 tsp Cayenne pepper
  • 1/4 tsp Paprika
  • 1/2 tsp Pepper
  • 1/2 tsp Salt

• Dairy

  • 2 tbsp Butter, unsalted
  • 1 cup Cheddar cheese, sharp grated
  • 1 cup Muenster cheese, grated
  • 3 tbsp Parmesan cheese, grated
  • 2 cup Whole milk

Found on lifemadesimplebakes.com

Description

Ingredients

• ½ lb. elbow macaroni (see note below)
• 2 tbsp. unsalted butter
• 2 tbsp. all-purpose flour
• 2 c. whole milk, warmed
• ½ tsp. salt
• ½ tsp. pepper
• ¼ tsp. paprika
• ⅛ tsp. cayenne pepper
• ¼ tsp. onion powder
• ¾ teaspoon dry mustard
• 1 c. sharp cheddar cheese, grated
• 1 c. muenster cheese, grated
• 3 tbsp. Parmesan cheese, grated
• 1 tbsp. fresh parsley, chopped

Directions

• Fill a dutch oven or heavy bottom stock pot with water, bring to a boil. Add the pasta and cook according to the package directions. Drain and transfer to a large bowl.
• In a glass measuring cup heat the 2 c. of milk for 45 seconds on HIGH in the microwave, set aside.
• Return the pot to low heat, melt the butter, then whisk in the flour. Bring the heat up to medium and cook for 1-2 minutes or until the mixture begins to bubble (but not brown). Add 1½ c. of the warm whole milk and whisk to combine. Bring the mixture to a boil, it will thicken substantially.
• Add the salt and spices, continue whisking. Turn the heat down to low and add the three kinds of grated cheese, stirring constantly until it has melted into the sauce. Stir in the remaining ½ c. of milk.
• Add the cooked pasta and stir to coat. Remove from the heat and garnish with chopped parsley and additional parmesan cheese.