1 1/2 cups (6 ounces) grated extra-sharp cheddar
1 cup (4 ounces) grated Monterey Jack
1/2 cup (2 ounces) grated Parmesan or Gruyere
2 1/2 cups milk
3 tablespoons unsalted butter, plus more for the dish
3 tablespoons all-purpose flour
1 teaspoon ground mustard
1 teaspoon kosher salt
1/4 teaspoon minced garlic (optional)
1/4 teaspoon freshly ground black pepper
Dash of cayenne
3/4 pound (8 ounces) elbow macaroni
Hot sauce (optional)
- Preheat the oven to 375. Grease a 9x13 baking dish. Set a baking rack in the top-third of the oven.
- Combine the cheddar, monterey jack and Parmesan cheeses in a medium bowl. Transfer 1 cup of cheese to a small bowl; reserve for topping.
- Start your macaroni cooking, fill a large saucepan with water cook macaroni as directed on package instructions.
- In a medium saucepan, warm the milk over medium heat or I did it in the micro wave in small bursts and mixing in between.
- In a Dutch oven or saucepan set over low heat, melt the butter. Add flour immediately; whisk to combine for about 1 minute. Raise the temperature to medium, and slowly whisk in the milk. Bring it to a boil to thicken, whisking the entire time. (You might need to raise the temperature slightly to get things going.)
- Remove the pan from the heat. Stir in the mustard (I didn't use mustard), salt, garlic, pepper, cayenne and the 2 cups of mixed cheeses (from the larger bowl). Set the cheese sauce aside.
- Drain pasta well, and add pasta to the cheese sauce. Stir to combine. Taste, adjust the seasonings, and add hot sauce, if you wish.
- Transfer the mixture to the prepared baking dish. Top with reserved cheese, and bake in the top-third of the oven for about 25 minutes, until the top is golden brown and bubbly, but the inside is still creamy.
