Baked Three-Cheese Mac
Bubbly, golden, pull-apart cheesy — the dish everyone fights over.
What you'll need
- 12 oz whole-grain elbow pasta
- 2 cups low-fat milk
- 2 tablespoons flour
- 1 tablespoon olive oil or butter
- 1½ cups shredded sharp cheddar
- 1 cup shredded Gruyère
- ½ cup grated Parmesan
- 1 teaspoon Dijon mustard
- ½ teaspoon smoked paprika
- ½ cup whole-wheat breadcrumbs
Let's cook
- 1
Boil the pasta until just shy of tender — it'll finish cooking in the oven, so keep it a little firm.
- 2
In the same pot, warm the oil, whisk in the flour, and cook a minute. Slowly pour in the milk, whisking, until it thickens into a smooth sauce.
- 3
Kill the heat and stir in the cheddar, Gruyère, Dijon, and paprika until glossy and melted. Fold the pasta right in.
- 4
Scrape it all into a baking dish, scatter the Parmesan and breadcrumbs over the top, and bake at 400°F for 20 minutes until bubbling and golden.
- 5
Give it 5 minutes to settle so the sauce clings to every noodle instead of running off your spoon.
Why this works
A quick homemade cheese sauce means you get that stretchy, decadent bite without a drop of processed cheese. Whole-grain elbows hold the sauce beautifully, so it eats rich and satisfying — comfort food that loves you back.
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