Aunt Chelle's Three Cheese Macaroni and Cheese

Recipe courtesy of Michelle Jones
Show: Rev Run's Sunday Suppers Episode: Aunt Chelle's Mac & Cheese
TOTAL TIME: 1 hr
Prep: 10 min
Inactive Prep: --
Cook: 50 min
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

  • Salt
  • 2 pounds elbow macaroni
  • 10 ounces (2 1/2 sticks) unsalted butter
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon seasoned salt, such as Lawry's
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 cups whole milk
  • 3 cups shredded yellow American cheese
  • 3 cups shredded gouda
  • 5 cups shredded extra-sharp Cheddar
  • 1/2 tablespoon smoked paprika
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Directions

Preheat the oven to 350 degrees F and put a large pot of salted water on to boil.

Add the macaroni to the boiling water and cook until al dente, 8 to 9 minutes. Drain well.

Meanwhile, in a 4-quart pot, melt 2 sticks of the butter over low heat and then add the flour, mustard powder, seasoned salt, salt and pepper. Cook 2 minutes, stirring with a whisk. Add the milk a little at a time, whisking, and cook until thickened and smooth, 6 to 8 minutes. Remove the pot from the heat and stir in the American and gouda cheeses along with 4 cups of the Cheddar until melted and thoroughly combined. Add the cooked macaroni and stir well.

Pour the macaroni mixture into a 3-quart baking dish and dot with the remaining 1/2 stick butter. Sprinkle the remaining 1 cup Cheddar on top, then sprinkle with the smoked paprika. Bake until the cheese is browned on top, 25 to 30 minutes. Serve hot.

Notes

A viewer or guest of the show, who may not be a professional cook, provided this recipe. Cooking Channel has not tested it for home use and therefore cannot make any representation as to the results.

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5

Newest Ratings and Reviews

Read all 3 reviews

  • on August 18, 2014

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    My first attempt I halved the recipe to make a smaller version, so I messed something up in the melting butter, flour, milk section. Overall I was pleased and will definitely make it again.

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  • on August 10, 2014

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    My family highly enjoyed this recipe. As mentioned in prior review, I used sliced american cheese as well...:-) I used only 2lbs of the elbow noodles & still have alot leftovers. Overall, this was an amazing dish and I will definitely prepare again.

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  • on August 10, 2014

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    This recipoe makes a whole pile of macaroni and cheese, so I halved it, and STILL had a 13x9 casserole dish, slap full of the stuff. So if it's just you and your household, half it. The recipe was easy to follow. I could not find "grated American cheese" (got funny looks at the store) so I cut up some american cheese slices until I had 1.5 cups worth to work with. I had to add about 1/2 cup extra milk to the mixture to give me a cheese sauce that would coat the macaroni well, as this stuff is thick! Baked in the oven for 30 min and it was a hit at the dinner table. My first time making homemade macaroni and cheese, and this was a home run! I can't wait to try another Rev. Run's Sunday Supper recipe next Sunday for our supper!

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