A delightful twist on the classic macaroni and cheese, featuring a blend of three cheeses for a rich and creamy flavor.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and a perfect golden crust.
Cook the elbow macaroni in a large pot of boiling salted water until al dente. Drain and set aside.
Don't overcook the pasta; it will continue to cook in the oven.
In a medium saucepan, whisk together the flour and a small amount of milk until smooth. Gradually add the remaining milk, salt, and black pepper.
Whisking prevents lumps and ensures a smooth sauce.
Cook the mixture over medium heat, stirring constantly, until it thickens and begins to bubble.
Keep stirring to avoid burning the sauce.
Remove the saucepan from heat and stir in the cheddar, mozzarella, and half of the Parmesan cheese until melted and smooth.
Add the cheese gradually for a creamier texture.
Combine the cooked macaroni with the cheese sauce and transfer to a greased casserole dish.
Mix thoroughly to coat all the pasta with the sauce.
Sprinkle the remaining Parmesan cheese over the top and bake in the preheated oven for 20 minutes, or until golden and bubbly.
For a crispier top, broil for the last 2 minutes.
Serve hot and enjoy your creamy three-cheese macaroni bake!
Garnish with fresh parsley for a pop of color.
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