The City Magazine Since 1975

Mac & Cheese & Cheese & Cheese

July 2017
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Kosher salt
1 lb. elbow macaroni
6 Tbs. unsalted butter
3/4 cup all-purpose flour
1/8 tsp. onion powder
1/8 tsp. kosher salt
1/8 tsp. ground black pepper
2 cups whole milk 
1½ cups shredded Monterey Jack cheese
1½ cups shredded Gouda cheese
2½ cups shredded extra-sharp cheddar cheese
3/4 tsp. paprika


Preheat the oven to 350°F and put a large pot of lightly salted water on to boil. Add the macaroni to the boiling water and cook it until just al dente, about a minute less than the package instructions. Drain well.

Melt the butter in a deep, large skillet over low heat. Whisk in the flour, onion powder, salt, and pepper and continue to cook, whisking, for two minutes. Slowly whisk in the milk and cook until the sauce begins to thicken, about three minutes. Add the cheeses slowly, stirring until thoroughly combined. Add the cooked macaroni and stir well. Pour the macaroni mixture into a three-quart baking dish. Sprinkle the paprika on top. Transfer the macaroni dish into the oven and bake for 30 minutes, or until it is golden brown.