- 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
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 bread crumbs. Place in the oven and bake for 12 to 15 minutes or until golden brown. Top with fresh parsley and serve.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.