A lighter version of the classic mac and cheese, featuring a creamy three-cheese sauce and baked to perfection.
Cook the macaroni in boiling water according to the package instructions. Drain and set aside.
Do not rinse the macaroni after draining to help the sauce adhere better.
In a saucepan over medium heat, melt the butter. Add the flour and whisk until smooth.
Whisk continuously to prevent lumps from forming.
Gradually add the milk to the roux, whisking constantly until the mixture thickens.
Ensure the milk is added slowly to maintain a smooth consistency.
Remove the saucepan from heat and stir in the Velveeta, cheddar, and mozzarella cheeses until melted and smooth.
Add the cheeses gradually to ensure they melt evenly.
Combine the cooked macaroni with the cheese sauce, mixing until well coated.
Stir gently to avoid breaking the macaroni.
Preheat the oven to 350°F. Transfer the macaroni mixture to a casserole dish and top with additional cheddar cheese.
Spread the cheese topping evenly for a consistent crust.
Bake in the preheated oven for 20 minutes or until the top is golden and bubbly.
Check the dish occasionally to prevent over-browning.
Serve the baked mac and cheese warm, garnished with fresh parsley if desired.
Let the dish cool slightly before serving to allow the flavors to meld.
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