Cooking With Beer, Whiskey and Spirits

Ingredients:

• 8 oz elbow macaroni
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups milk (whole milk for creaminess)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder (optional)
• 1/4 cup panko breadcrumbs (optional, for a crispy topping)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Cook the macaroni according to package instructions until just al dente. Drain and set aside.
3. In a large saucepan over medium heat, melt the butter. Add the flour, stirring constantly for 1-2 minutes to form a smooth paste (roux).
4. Gradually whisk in the milk, ensuring it’s smooth, and cook for about 3-5 minutes, stirring until the mixture thickens.
5. Add the cheddar, mozzarella, and Parmesan cheese to the sauce, stirring until melted and smooth. Season with salt, pepper, and garlic powder if desired.
6. Combine the cheese sauce and macaroni in a large mixing bowl, ensuring the pasta is fully coated.
7. Transfer to a lightly greased baking dish and sprinkle the top with panko breadcrumbs for added crunch.
8. Bake for 20-25 minutes, until bubbly and golden on top.
9. Let it cool for a few minutes before serving. Enjoy this creamy, cheesy comfort food!

This mac and cheese is smooth, cheesy, and has just enough familiar flavor to please picky eaters without any extras.