Ingredients
Scale
- 1 lb elbow macaroni or your favorite pasta
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 tsp Dijon mustard
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Optional topping: crushed Doritos or bacon bits for extra crunch
Instructions
- Bring a large pot of salted water to a boil. Cook the noodles until al dente according to package instructions. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute until lightly golden.
- Gradually whisk in the milk and heavy cream, ensuring no lumps form. Continue whisking until the mixture thickens, about 5 minutes.
- Lower the heat and stir in Dijon mustard, smoked paprika, salt, and pepper. Gradually add shredded cheeses, stirring constantly until smooth and creamy.
- Mix the cooked pasta into the cheese sauce, ensuring each piece is well coated. For added crunch, top with crushed Doritos or bacon bits if desired.
Notes
- Use freshly shredded cheese for better melting and a creamier sauce.
- Add caramelized onions or hot sauce to enhance flavor.
- If the sauce becomes too thick, stir in a splash of milk to loosen it up.
- For a crispy topping, broil the dish for 2-3 minutes after baking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop, Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 520 kcal Kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 100 mg