Three Cheese Stovetop Macaroni and Cheese

By ForkAndTheCork

Ingredients

• Coarse salt
• 1 pound elbow macaroni
• 5 tablespoons unsalted butter
• 6 tablespoons all-purpose flour
• 4 cups whole milk, room temperature
• 3/4 teaspoon ground mustard
• 1/2 teaspoon Old Bay seasoning
• 8 ounces white cheddar, shredded (3 cups)
• 4 ounces Monterey Jack, shredded (1 1/2 cups)
• 1/2 ounce Parmesan, grated (1/4 cup)

Preparation

Step 1

In a large pot of boiling salted water, cook macaroni according to package instructions. Drain.

In pot, melt 4 tablespoons butter over medium. Whisk in flour and cook, stirring frequently, until mixture is pale golden and has a nutty aroma, about 4 minutes.

Whisking constantly, slowly add milk. Cook, whisking along bottom of pot, until boiling, about 7 minutes. Reduce heat and gently simmer, stirring occasionally, until sauce is thickened, 10 to 12 minutes. Remove from heat and add 1 tablespoon butter, mustard, Old Bay, and cheeses. Stir until cheeses are melted and sauce is smooth; season with salt. Add macaroni to sauce and stir to combine.