Three-Cheese Macaroni (with Broccoli)

Watch Sarah Carey show you how to whip up homemade mac and cheese that’s far superior to the boxed version in just about the same time it takes to make it from a box.

Three-Cheese Macaroni

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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)

Directions

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.

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Three-Cheese Macaroni (with Broccoli)

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