Lunch: Aunt Chelle's Three Cheese Macaroni and Cheese

Ingredients

Salt
2 pounds elbow macaroni
10 ounces (2 1/2 sticks) unsalted butter
1 1/2 cups all-purpose flour
1/2 teaspoon mustard powder
1/2 teaspoon seasoned salt, such as Lawry's
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 cups whole milk
3 cups shredded yellow American cheese
3 cups shredded gouda
5 cups shredded extra-sharp Cheddar
1/2 tablespoon smoked paprika

Instructions

Preheat the oven to 350 degrees F and put a large pot of salted water on to boil.
Add the macaroni to the boiling water and cook until al dente, 8 to 9 minutes. Drain well.
Meanwhile, in a 4-quart pot, melt 2 sticks of the butter over low heat and then add the flour, mustard powder, seasoned salt, salt and pepper. Cook 2 minutes, stirring with a whisk. Add the milk a little at a time, whisking, and cook until thickened and smooth, 6 to 8 minutes. Remove the pot from the heat and stir in the American and gouda cheeses along with 4 cups of the Cheddar until melted and thoroughly combined. Add the cooked macaroni and stir well.
Pour the macaroni mixture into a 3-quart baking dish and dot with the remaining 1/2 stick butter. Sprinkle the remaining 1 cup Cheddar on top, then sprinkle with the smoked paprika. Bake until the cheese is browned on top, 25 to 30 minutes. Serve hot.
NotesA viewer or guest of the show, who may not be a professional cook, provided this recipe. Cooking Channel has not tested it for home use and therefore cannot make any representation as to the results.

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