Ingredients Jump to Instructions ↓

  1. 224 g package uncooked elbow macaroni

  2. 4 tbsp. butter, divided

  3. 1/2 cup dry breadcrumbs

  4. 3 tbsp. all purpose flour

  5. 1 1/2 cups heavy or whipping cream

  6. 1 1/2 cups milk

  7. 168 g grated Cheddar cheese

  8. 112 g grated Swiss cheese

  9. 56 g grated Parmesan cheese

  10. 1/8 tsp. cayenne pepper

  11. 1/2 tsp. salt

  12. 1/2 tsp. pepper

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. Coat the inside of a 1 1/2 quart casserole dish lightly with cooking spray. Bring a large saucepan of lightly salted water to a boil. Add macaroni and cook, stirring occasionally, until just done. Drain macaroni and cool under cold, running water. Drain well. Melt 2 tbsp. butter in a large saucepan. Add bread crumbs and stir until well coated. Transfer the bread crumbs to a small bowl. Wipe out the pan and add remaining 2 tbsp. butter. Melt butter over low heat. Whisk in flour. Cook flour 3 minutes, whisking constantly. Combine the cream and milk in a separate saucepan and heat to a boil. Whisk the milk mixture into the flour until well blended. Cook, whisking, until the milk mixture boils and thickens. Remove the pan from the heat. Mix together Cheddar, Swiss, Parmesan, cayenne, salt and pepper in a medium bowl. Add 3/4 of the cheese mixture to the sauce and stir until melted and smooth. Transfer the sauce to a large bowl and stir in macaroni until well coated. Transfer the macaroni to the prepared dish. Sprinkle the top with the remaining cheese mixture and bread crumbs. Bake casserole until bubbly and topping is golden brown. Let macaroni and cheese stand 10 minutes before serving.


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