Ingredients
Scale
- 12 oz (340 g) elbow macaroni or your favorite pasta
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups whole milk or heavy cream
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 tsp Dijon mustard
- 1/2 tsp smoked paprika (optional for extra flavor)
- Salt and black pepper to taste
- Crispy bacon bits or breadcrumb topping (optional for added crunch)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute until it turns slightly golden to create a roux.
- Gradually pour in the milk or heavy cream, stirring constantly to prevent lumps. Bring to a gentle simmer, then add Dijon mustard, smoked paprika, salt, and pepper. Cook for 2-3 minutes until thickened.
- Reduce heat to low and stir in shredded cheeses—cheddar, mozzarella, and Parmesan—until melted and smooth. Add spices or herbs if desired.
- Add the cooked pasta to the cheese sauce, stirring thoroughly to coat every piece. For extra indulgence, mix in crispy bacon bits or top with breadcrumb for a crunchy finish.
- Serve hot, garnished with additional cheese or herbs if desired, and enjoy your Monster Mac & Cheese with a side salad or crusty bread.
Notes
- For a gluten-free version, use gluten-free pasta and gluten-free flour for the roux.
- You can add cooked proteins like bacon, grilled chicken, or sausage for a hearty meal.
- To enhance flavor, try mixing in herbs like thyme or basil.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 cup
- Calories: 450 Kcal
- Sugar: 4g
- Sodium: 820mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 85mg