Three-Cheese Ultimate Mac and Cheese (Original video)

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:

1. Cook elbow macaroni in boiling water with a pinch of salt until tender. Drain, reserving some pasta water.
2. For the good cheese sauce, heat milk in a pot, add American cheese and cheddar until melted. Adjust consistency with additional milk and salt.
3. For the better cheese sauce, cook large elbow macaroni, then make a roux with water, evaporated milk, and salt. Add cheddar and Parmesan.
4. For the best cheese sauce, make a béchamel with milk, butter, flour, then add Gruyère, Taleggio, Parmesan, and mascarpone. Season with nutmeg, black pepper.
5. Combine cooked pasta with the desired cheese sauce, ensuring a creamy consistency.
6. 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!