Three-Cheese Ultimate Mac and Cheese
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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
Instructions
- Cook elbow macaroni in boiling water with a pinch of salt until tender. Drain, reserving some pasta water.
- For the good cheese sauce, heat milk in a pot, add American cheese and cheddar until melted. Adjust consistency with additional milk and salt.
- For the better cheese sauce, cook large elbow macaroni, then make a roux with water, evaporated milk, and salt. Add cheddar and Parmesan.
- For the best cheese sauce, make a béchamel with milk, butter, flour, then add Gruyère, Taleggio, Parmesan, and mascarpone. Season with nutmeg, black pepper.
- Combine cooked pasta with the desired cheese sauce, ensuring a creamy consistency.
- Serve the mac and cheese in a deep bowl, topped with fried panko breadcrumbs, grated Parmesan, Gruyère, black pepper, and a drizzle of olive oil. Enjoy!
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