Ingredients
1 lb elbow macaroni, cooked and cooled
1¼ cups milk
1 cup cheddar cheese, grated
¼ cup Monterey jack cheese, grated
¼ cup mozzarella cheese, grated
6 tbsp unsalted butter
3 tbsp all-purpose flour
2 tbsp parmesan cheese, grated or powdered
ground white pepper, to taste
¼ tsp parsley, per serving
1 tsp breadcrumbs, toasted, per serving
Preparation
In a deep or wide skillet over medium heat, melt the butter and add the flour. Roast briefly.
Add the milk and whisk to combine. Simmer briefly to remove its starchy taste, roughly 5 to 7 minutes.
Add all the cheeses and whisk until evenly incorporated.
Toss the pasta into the sauce and mix until completely coated in sauce.
Adjust seasoning to taste with pepper.
Garnish with toasted breadcrumbs and parmesan cheese. Serve.
