Cook Pasta: Boil a large pot of salted water. Add macaroni and cook until al dente according to package instructions. Drain and set aside.
Make the Roux: In a large saucepan or Dutch oven, melt butter over medium heat. Whisk in the flour and cook, stirring constantly, for about 1–2 minutes to eliminate the raw flour taste.
Add Milk: Slowly whisk in warm milk, a little at a time, to prevent lumps. Stir until the mixture thickens (about 5–7 minutes).
Add Cheese: Lower the heat and stir in cheddar, mozzarella, and Parmesan until smooth and fully melted.
Season: Add salt and pepper to taste. For an extra flavor kick, try a dash of mustard powder or paprika.
Combine with Pasta: Fold in the cooked macaroni until it’s fully coated in the creamy cheese sauce.
Serve: Serve hot and garnish with a little extra cheese, fresh herbs, or crispy breadcrumbs if desired.
📊 Nutrition Information (Per Serving)
Calories: 450
Total Fat: 25g
Carbohydrates: 38g
Protein: 20g
