Ingredients
Scale
- 1 pound elbow macaroni
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- 3 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 4 cups shredded cheddar cheese
- 1 cup shredded Gruyere cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 2 tablespoons melted butter, for topping
Instructions
- Cook the elbow macaroni according to package directions until al dente. Drain well and set aside.
- Melt the butter in a large saucepan over medium heat. Whisk in the flour until smooth to create a roux.
- Gradually whisk in the milk until the mixture is smooth and starts to thicken. Add salt, pepper, and nutmeg; reduce heat to low and simmer for 5 minutes.
- Remove from heat and stir in the cheddar, Gruyere, and Parmesan cheeses until melted and smooth.
- Add the cooked macaroni to the cheese sauce and stir to coat evenly. Transfer to a greased baking dish.
- Combine breadcrumbs and melted butter in a small bowl; sprinkle over the top of the dip.
- Bake in a preheated oven at 350°F (175°C) for 20-25 minutes until golden brown and bubbly. Let cool slightly before serving.
Notes
- Experiment with different cheeses like Gouda or Monterey Jack for unique flavors.
- Avoid overcooking macaroni; al dente is best.
- Try toppings like crushed crackers or crumbled bacon for added texture.
- For a spicy kick, add cayenne pepper or hot sauce to the cheese sauce.
- This dip can be prepared ahead of time; just add topping before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/2 cup
- Calories: 350 Kcal
- Sugar: 2g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 50mg