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Three-Cheese Ultimate Mac and Cheese
Ingredients
Ingredients
For the pasta
225 g elbow macaroni
3-4 quarts boiling water
Pinch of salt
For the cheese sauce (Good version)
250 g milk
150 g American cheese
150 g shredded mild cheddar
50-75 g additional milk
3 g salt
For the cheese sauce (Better version)
750 g water
225 g evaporated milk
3-4 g salt
225 g large elbow macaroni
125 g extra sharp cheddar
10 g cornstarch
50 g butter
30 g grated Parmesan
For the cheese sauce (Best version)
400 g milk
30 g butter
20 g all-purpose flour
75 g mascarpone cheese
75 g Taleggio cheese
75 g Gruyère cheese
50 g Parmesan cheese
Nutmeg
Black pepper
Olive oil
Panko breadcrumbs
Done
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Cook elbow macaroni in boiling water with a pinch of salt until tender. Drain, reserving some pasta water.
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