This Three Cheese Macaroni and Cheese (yes, the name needed that extra “cheese” in it) has a little different spin than traditional mac and cheese. Garlic, onion, white pepper, and paprika take the cheese combination to the next level.
I used cheddar, mozzarella, and parmesan this time, but feel free to mix it up and use whatever combination of cheese you like best. Gouda and sharp white cheddar, anyone?? In fact, I’ll put that combination (and then some) on my radar, and post the recipe once it’s tried and true.
What’s your favorite cheese combination?
Serving suggestion below… topped with chili!
Three-Cheese Macaroni and Cheese
Ingredients
Cheese Sauce Base
- 1 Tablespoon butter
- 1 1/2 cups milk
- 1 1/2 Tablespoons cornstarch
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon white pepper
Cheeses
- 1 cup cheddar cheese (grated or shredded)
- 1/3 cup mozzarella cheese (grated or shredded)
- 2-3 tablespoons parmesan cheese (grated or shredded)
Pasta
- 12 or 16 ounce box pasta of choice (I used about 16 ounces of macaroni noodles here)
Instructions
- Boil/cook noodles according to instructions on package, and drain.
- On a separate burner, melt butter in a medium saucepan over medium heat.
- Whisk together cold milk, cornstarch, salt, garlic powder, onion powder, paprika, and white pepper in a small bowl or measuring cup. Add this mix to the butter in the sauce pan.
- Cook over medium heat, whisking frequently to prevent clumping. After several minutes, or once thickened, remove pan from heat.
- Immediately add cheddar, mozzarella, and parmesan to hot saucepan and stir briefly until cheese is melted.
- Pour sauce over prepared noodles, and stir to combine. Serve hot.