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3-Cheese Macaroni & Cheese

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Ingredients
  

  • 1 pound elbow macaroni or shells cooked according to package
  • 1 stick butter
  • 1/2 cup flour
  • 4 cups milk
  • 1 tsp salt or to taste
  • 1/2 tsp pepper or to taste
  • 1/4 tsp garlic powder
  • 1/4 tsp ground mustard
  • 12 ounces extra-sharp cheddar cheese shredded (recommend shredding yourself!)
  • 1 cup Parmesan cheese finely grated
  • 4 ounces cream cheese

Instructions
 

  • Cook pasta according to package, drain and set aside.
  • To the same pot, add the butter over medium heat to melt.
  • Add the flour and whisk constantly until the mixture turns light brown and has bubble for about 2 minutes. Cook long enough to cook off the raw flour taste but no so long it gets overly browned.
  • Slowly add the milk, whisking constantly, making sure to smooth out any possible clumps that formed.
  • Add the salt, pepper, garlic powder, optional dry mustard and whisk to incorporate.
  • Add the cheddar, Parmesan & cream cheeses and stir until melted and smooth.
  • Add the pasta and stir evenly to coat.
  • Serve immediately. If desired, can be kept in fridge for up to 5 days or freezer for 4 months.