There's this thing called cheese. The vegetable drawer in my fridge holds no vegetables. It's completely packed with cheese. Always. That being the case, my mac 'n cheese is never the same - because I always use a trio of different cheeses. This one was pretty darn good though... and my daughter couldn't get enough of it. Mothers - this is for you.
Three Cheese Macaroni
Serves at least 6
1lb dried elbow noodles
1 cup shredded smoked Gouda
1/4 cup Mascarpone
1 cup shredded Mozzarella
Salt and Pepper to taste
2 Tablespoons butter
1 Tablespoon flour
1 cup chicken broth
Cook noodles according to directions on the box.
While noodles are doing their thing, get out a medium sauce pan and melt the butter on medium heat. Add the flour and stir until fully mixed in and lumps have disappeared. Stir in the chicken broth and cook until mixture thickens slightly (about 3 minutes).
Take the mixture off the heat and add the mascarpone. Once stirred in, slowly add the Gouda and mozzarella, continually stirring.
By now, those noodles should be cooked perfectly and drained. Add those noodles to your medium saucepan mixture and stir up all the goodness. It should be cheesy.
Sprinkle some ground black pepper on top to serve. Enjoy with a tall glass of cold milk.
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