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INGREDIENTS
- 250 g elbow macaroni (or other pasta of choice)
- 200 g extra mature cheddar, grated
- 150 g gruyère, grated
- 100 g parmesan, grated
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 500 ml milk
- 100 ml whipping cream
- 1 teaspoon Dijon mustard
- ½ teaspoon smoked paprika (optional)
- Salt
- Pepper
INSTRUCTIONS
- 1Cook the pasta in salted water until al dente. Drain and set aside.
- 2Prepare the cheese sauce: In a pot over medium heat, melt the butter, add the flour, and whisk for one minute until the mixture thickens. Slowly pour in the milk and cream, whisking constantly.
- 3Add Dijon mustard, smoked paprika, salt, and pepper. Then gradually stir in the cheddar, gruyère, and parmesan until the cheese is completely melted and the sauce is smooth.
- 4Add the cooked pasta to the sauce and mix until evenly coated.
- 5If you want to bake the dish, transfer the mixture to a baking dish, sprinkle with breadcrumbs and extra cheese, and bake in a preheated oven at 180°C for 10–15 minutes until the top is golden and crispy.
- 6Serve hot and enjoy perfectly creamy mac & cheese.
