A delightful twist on the classic macaroni and cheese, featuring a creamy sauce and a blend of three cheeses for a rich and satisfying dish.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and a golden crust.
Lightly grease a 2-quart ovenproof dish with a bit of butter and set aside.
Greasing the dish prevents sticking and makes cleanup easier.
In a saucepan, melt the butter over medium heat, then sauté the shallot and bay leaf until fragrant.
Sautéing enhances the flavor of the shallot and bay leaf.
Add the flour to the saucepan and cook, stirring constantly, for 1 minute.
Cooking the flour removes its raw taste.
Gradually whisk in the milk, stirring until the mixture thickens.
Whisking prevents lumps from forming in the sauce.
Stir in the cheeses, paprika, salt, and pepper until melted and smooth.
Adding the cheese gradually helps it melt evenly.
Cook the macaroni in a large pot of boiling salted water until al dente, then drain.
Cooking the pasta al dente ensures it holds its shape during baking.
Combine the cooked macaroni with the cheese sauce and pour into the prepared dish.
Mixing thoroughly ensures even coating of the pasta.
Sprinkle additional cheese on top and bake for 20 minutes or until golden and bubbly.
Baking creates a deliciously crispy cheese crust.
Serve hot and enjoy your creamy baked macaroni with triple cheese!
Letting the dish rest for a few minutes makes serving easier.
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