BEST Macaroni Cheese Three-Cheese (Print-Friendly Version)

Ultra-creamy macaroni with cheddar, Red Leicester, and mozzarella, baked to golden, bubbling perfection for cozy meals.

# Ingredients:

→ Pasta

01 - 350 g dried elbow macaroni

→ Cheeses

02 - 150 g mature cheddar cheese, grated
03 - 120 g Red Leicester cheese, grated
04 - 120 g low-moisture mozzarella cheese, grated

→ Sauce Base

05 - 50 g unsalted butter
06 - 40 g all-purpose flour
07 - 700 ml whole milk

→ Seasonings

08 - 1 teaspoon onion powder
09 - 0.5 teaspoon garlic granules
10 - 1 teaspoon smoked paprika
11 - 1 teaspoon Dijon mustard
12 - 2 tablespoons chopped fresh parsley, plus extra for garnish
13 - 1 teaspoon fine sea salt, plus more for pasta water

# Steps:

01 - Bring a large pot of salted water to a boil. Add dried macaroni and cook for 7–8 minutes until just under al dente. Drain and set aside.
02 - Melt butter in a large saucepan over medium heat. Add flour and whisk continuously for 2–3 minutes until it forms a smooth paste and loses its raw aroma.
03 - Stir in onion powder, paprika, garlic granules, and a pinch of salt. Cook while whisking for 1–2 minutes until fragrant.
04 - Gradually whisk in 200 ml of the milk to form a smooth base, then slowly add the remaining milk, whisking to avoid lumps. Simmer until the sauce thickens and coats the back of a spoon.
05 - Lower the heat. Stir in half the cheddar and half the Red Leicester, whisking until cheese is melted and sauce is glossy.
06 - Whisk in Dijon mustard and chopped parsley. Taste and adjust seasoning with salt as needed.
07 - Fold cooked macaroni into the cheese sauce, ensuring all pasta is coated.
08 - Preheat the oven to 180°C. Transfer the pasta mixture to a large baking dish, smoothing the top. Scatter over remaining cheddar, Red Leicester, and all grated mozzarella.
09 - Bake uncovered for 15–20 minutes until bubbling. Finish under a hot grill for 5–10 minutes until the cheese topping is golden and crisp.
10 - Allow to sit for 5 minutes before serving. Garnish with extra parsley if desired.

# Notes & Tips:

01 - Grating your own cheese ensures the sauce melts smoothly without clumping.
02 - To reheat, add a splash of milk and cover with foil to maintain creaminess.
03 - Letting the bake stand before serving gives the sauce time to set for the ideal texture.
04 - For best results, always add milk gradually to the roux, whisking continuously.

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