Ingredients
Scale
- 1 pound elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup grated cheddar cheese
- 1 cup grated Gruyère cheese
- 1 cup crumbled blue cheese
- 1 cup grated parmesan cheese
- Salt and pepper to taste
- 1 teaspoon mustard powder (optional)
- 1/2 cup breadcrumbs
- 1 tablespoon olive oil
If you don’t have all the cheeses on hand, don’t fret. Feel free to substitute with what you have, but do try to include at least one strong-flavored cheese to maintain the depth of flavor.
Instructions
- Preheat your oven to 350°F (175°C). Grease a large baking dish with butter or olive oil.
- Cook the macaroni according to the package instructions until al dente. Drain and set aside.
- In a saucepan over medium heat, melt the butter. Stir in the flour and cook for about 2 minutes, until golden and bubbling.
- Gradually whisk in the milk and cream, stirring constantly until the mixture thickens, about 5 minutes.
- Reduce the heat to low and add the cheddar, Gruyère, blue cheese, and half of the parmesan. Stir until the cheeses are fully melted and the sauce is smooth. Add salt, pepper, and mustard powder if using.
- Combine the cooked macaroni with the cheese sauce, making sure every piece is coated. Pour the mixture into the prepared baking dish.
- In a small bowl, mix the breadcrumbs with olive oil and remaining parmesan. Sprinkle evenly over the macaroni.
- Bake for 25-30 minutes, or until the top is golden and crispy. Let it cool for a few minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
