Creamy Macaroni and Cheese (Print Version)

Tender pasta enveloped in a velvety blend of cheddar, mozzarella, and Parmesan — the ultimate comfort food.

# Ingredients:

→ Pasta

01 - 12 oz elbow macaroni (or other short pasta)
02 - Water and salt, for boiling

→ Cheese Sauce

03 - 4 tablespoons unsalted butter
04 - ¼ cup all-purpose flour
05 - 3 cups whole milk, warmed
06 - 1 cup heavy cream
07 - 1 teaspoon salt
08 - ½ teaspoon black pepper
09 - ½ teaspoon mustard powder (optional)
10 - 2½ cups shredded sharp cheddar cheese
11 - 1 cup shredded mozzarella cheese
12 - ½ cup grated Parmesan cheese

→ Optional Topping

13 - ½ cup breadcrumbs
14 - 1 tablespoon melted butter

# Steps to Follow:

01 - Bring a large pot of salted water to a boil. Cook macaroni until al dente according to package instructions. Drain and set aside.
02 - In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux.
03 - Slowly whisk in warm milk and cream. Stir constantly until the mixture thickens, about 4–5 minutes.
04 - Add salt, pepper, and mustard powder. Stir in cheddar, mozzarella, and Parmesan until smooth and fully melted.
05 - Fold in the cooked pasta and stir until evenly coated.
06 - Transfer to a buttered baking dish. Mix breadcrumbs with melted butter and sprinkle on top. Broil for 2–3 minutes until golden.

# Additional Notes:

01 - Use a blend of cheeses for depth of flavor — Gruyère or smoked gouda also work well.
02 - For a spicy kick, add a pinch of cayenne or hot sauce to the cheese sauce.
03 - Leftovers can be reheated with a splash of milk to restore creaminess.

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