That title was a mouthful. I love mac and cheese. Actually, I haven't met a mac and cheese that I haven't liked! Today was a dreary rainy day and mac and cheese is the perfect rainy day comfort food. This was INSANELY good and it actually stayed really creamy after baking it. It was by far the best mac and cheese I have ever made!
Extra Creamy Three Cheese Mac and Cheese
8 ounces elbow macaroni
4 tablespoons butter
1/4 cup flour
1/8 teaspoon ground black pepper
1/4 teaspoon salt
2 1/2 cups milk
1 teaspoon dried mustard
3 1/2 cups shredded cheese ( I used Sharp Cheddar, American, and Gouda)
Grease a 2-quart baking dish. Heat oven to 325°.Cook the macaroni until al dente, drain. In a medium saucepan melt the 4 tablespoons of butter over medium heat until foamy; stir in the flour until bubbly. Add the milk along with the salt, pepper, and mustard. Cook, stirring constantly, until thickened. Stir in 3 cups of the cheese until melted. Add the drained macaroni and blend well. Pour into the prepared baking dish. Top with the remaining 1/2 cup of cheese. Bake for 25 to 35 minutes, until cheese is melted and bubbly.