3 Cheese Stovetop Mac and Cheese
Looking For Something Gooey and Cheesy? Don't play oven Jenga on Thanksgiving- make this 3-cheese stovetop mac n' cheese. It comes together in 20 minutes and doesn't require making a roux. Granulated garlic and smoked paprika are bloomed in melted butter, then evaporated milk is poured into the hot pan followed by adding generous amounts of cheddar, fontina, and gouda cheese creating a luxurious cheesy sauce perfect for Thanksgiving. OR pair it with a salad and fresh bread for an easy and delicious weeknight dinner.
Ingredients
1 tbsps Butter, salted
1/4 tsps Granulated garlic
1/8 tsps Smoked paprika
16 fl. oz. Evaporated milk
8 ounce Gouda, shredded
8 ounce Sharp cheddar cheese, shredded
8 ounce Fontina, shredded
16 ounce Elbow macaroni
2 pinch salt
Preparation
1. Bring a large pot of salted water to a boil.
2. When water is boiling add pasta and cook according to package directions.
3. Using a ladle or cup, save 8oz of the pasta water in case it is needed. Drain pasta and set aside.
4. In a large deep-dish skillet over medium heat, melt butter.
5. Add in garlic and smoked paprika, and stir until fragrant, about 30 seconds.
6. Add evaporated milk and cook for 5 minutes over medium heat until nice and hot.
7. Working in batches a handful at a time, add the 3 kinds of cheese. Stirring well in between batches until the cheese is melted in the milk. Repeat until 3/4 of the cheese is used. Save the remaining cheese for later.
8. When the cheese is melted and the sauce is thickened, add cooked macaroni to the cheese sauce.
9. Stir until well incorporated. Add in the remaining shredded cheese.
10. Serve! See the recipe note above if the sauce starts to get too thick.
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