3-CHEESE MACARONI AND CHEESE

3-Cheese Macaroni and Cheese image

Provided by Food Network

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 12

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1 tablespoon salt, plus more for pasta water
1 pound large elbow macaroni
6 tablespoons butter
6 tablespoons all-purpose flour
3 cups milk
1 cup heavy cream
1 tablespoon freshly ground black pepper
1 pound white Cheddar, shredded
4 ounces Romano, shredded
4 ounces Asiago, shredded
2 cups bread crumbs (suggested: panko (Japanese) available at most markets)
2 tablespoons chopped fresh parsley, for garnish

Steps:

Preheat oven to 325 degrees F.
In large pot filled with water add 3 pinches of salt and the macaroni and place over high heat. Bring to a boil and let cook until al dente, about 8 minutes. Drain. Set aside.
In a large saucepan, melt butter. Sprinkle flour over butter and cook 2 to 3 minutes on medium heat, whisking until a roux or paste forms. Add cold milk and whisk vigorously until dissolved. Cook sauce on medium-low heat until thick and bubbly. Add heavy cream, all cheeses, 1 tablespoon of salt, and 1 tablespoon pepper. Cook until cheeses are fully melted, stirring occasionally.
Add cooked macaroni to cheese mixture and mix thoroughly. Place macaroni mixture in a 13 by 9 baking dish and top with breadcrumbs. Place in the oven and bake for 12 to 15 minutes or until golden brown. Top with fresh parsley and serve.