Three-Cheese Mac and Cheese
Ingredients
- 1 pound dried elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ teaspoons dry mustard
- 1/2 teaspoon fresh thyme leaves
- ¼ teaspoon freshly ground nutmeg (optional)
- 3 cups skim milk
- 2 cups grated cheddar cheese (about 8 ounces)
- 1 cup grated Swiss cheese (or Gruyere)
- ½ cup grated Parmesan cheese
- 2 teaspoons kosher salt (plus more as needed)
- Coarsely ground black pepper
Instructions
- 1. Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente.
- 2. Meanwhile, in a saucepan large enough to fit the pasta, melt the butter over medium heat. Stir in the flour, mustard, thyme, and nutmeg. Cook until mixture is bubbly, about 2 minutes. Slowly whisk in the milk and cook until the mixture thickens. Reduce the heat to low, whisk in the cheeses, and salt.
- 3. Add the pasta to the sauce and stir to coat until the sauce is clinging to the pasta, about 3 minutes. Season with black pepper.
Notes
*You can add broccoli or tomato if you like.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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