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Recipe courtesy of Michelle Jones

Aunt Chelle's Three Cheese Macaroni and Cheese

  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 20 min
  • Yield: 6 to 8 servings
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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

Directions

  1. Preheat the oven to 350 degrees F and put a large pot of salted water on to boil.
  2. Add the macaroni to the boiling water and cook until al dente, 8 to 9 minutes. Drain well.
  3. 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.
  4. 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.

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