Serves 5 to 6
Prep Time 10 minutes
Cooking Time 30 minutes
Ingredients:
500 grams elbow macaroni, cooked until al dente according to package instructions
1/2 cup plus 1 tablespoon unsalted butter
1/4 cup flour
1 teaspoon salt
1/4 teaspoon ground white pepper
2 cups milk
3 cups grated sharp Cheddar cheese
2 cups grated Jack cheese
1/2 cup grated Parmesan cheese
bacon bits and crushed crackers for topping (optional)
Procedures:
1 In a soup pot, boil the macaroni until cooked but still firm. Drain, melt in a tablespoon of butter, toss quickly and set aside.
2 In a large saucepan on low heat, melt the remaining butter. Stir in the flour, salt and pepper. Stir well until the flour is completely incorporated. Using a whisk, slowly combine the milk with the butter and flour mixture to create a creamy base.
3 Turn off the heat. Toss in cooked macaroni and the grated Cheddar and Jack cheeses. Toss until the cheese completely melts into the sauce and pasta. Add the Parmesan cheese and toss until evenly distributed.
4 Sprinkle bacon and crushed crackers on top, if desired, and serve while hot.
Cheesy tip: You can experiment with different cheese combinations, but make sure you use at least one that melts well and another that is flavorful.
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