Description
What’s not to love about elbow pasta swimming in a bowl of warm, creamy cheese
[gallery ids="2081,2074,2075,2076,2077,2078,2079"]Ingredients
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- 4 Tbs butter
- 4 Tbs flour
- 3 cups milk
- 1/2 tsp mustard powder
- 1/8 tsp nutmeg
- 4 ounces fontina cheese, grated
- 4 ounces smoked gouda, grated
- 4 ounces cheddar cheese, grated
- 2 ounces parmesan cheese, grated
- 1/3 cup mascarpone cheese
- Salt and pepper to taste
- 1–pound cooked elbow macaroni with 1 cup reserved pasta water
Instructions
- In a large pot, melt the butter over medium heat. Add the flour and stir continuously until for 3- 5 minutes until color is slightly golden. Gradually add the milk (mixture will initially try to clump but don’t worry just keep whisking). Add the mustard powder and nutmeg and stir to combine.
- Add the cheeses and stir well to combine. Cook for about 5 minutes until cheese well incorporated. Season with salt and pepper.
- Remove from heat and stir in the elbow macaroni. The pasta will initially look like there is too much sauce but the macaroni will quickly absorb the sauce as it sits. If it gets too dry, just add some of the reserved pasta water (1/4 cup at a time, as needed) to thin the sauce back out to the desired consistency.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Sides
- Cuisine: Southern
Keywords: Southern, Mac and Cheese