Aunt Chelle's Three Cheese Macaroni and Cheese

  • 2 pounds elbow macaroni
  • Salt
  • 2 1/2 sticks unsalted butter
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 cups whole milk
  • 3 cups shredded yellow American cheese
  • 3 cups shredded gouda
  • 5 cups shredded extra-sharp Cheddar
  • 1/2 tablespoon smoked paprika

1. Preheat the oven to 180°C and put a large pot of salted water on to boil.

2. Add the macaroni to the boiling water and cook until al dente, 8 to 9 minutes. Drain well.

3. Meanwhile, in a pot, melt 2 sticks of the butter over low heat and then add the flour, mustard powder, seasoned salt, salt and pepper. Cook for 2 minutes, stirring with a whisk. Add the milk a little at a time, whisking, and cook until thickened and smooth (about 6 to 8 minutes). Remove the pot from the heat and stir in the American and gouda cheeses along with 4 cups of the Cheddar until melted and thoroughly combined. Add the cooked macaroni and stir well.

4. Pour the macaroni mixture into a baking dish and dot with the remaining 1/2 stick butter. Sprinkle the remaining 1 cup cheddar on top, then sprinkle with the smoked paprika. Bake until the cheese is browned on top, 25 to 30 minutes. Serve hot.

Recipe courtesy of Michelle Jones

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