3-cheese Mac and Cheese Recipe

INGREDIENTS

Set A – For the Base:

• 4 Tbsps butter

• 2 cloves garlic, grated

• 5 cups fresh milk

• 500 g elbow macaroni

• Salt, to taste

Set B – For the Cheese Sauce:

• 2 cups quick melt cheese, grated

• 2 cups cream cheese, whole

• 1 Tbsp parmesan cheese

• ¼ tsp cayenne pepper

• 1 tsp butter (for finishing)

Set C – For Garnish:

• Parmesan cheese

• Chopped parsley

INSTRUCTIONS

1. Start the Sauce Base:
   In a large pot, melt butter and sauté grated garlic until browned.

2. Simmer the Milk:
   Pour in the fresh milk. Stir and cover. Bring to a boil.

3. Cook the Pasta:
   Once the milk simmers, add elbow macaroni. Season with salt and mix. Cover and simmer for 4–5 minutes.

4. Stir to Prevent Crusting:
   After simmering, stir to prevent the pasta from sticking to the bottom. Cover again and cook for another 3–4 minutes.

5. Add the Cheese:
   Stir in cream cheese, quick melt cheese, and cheddar. Mix thoroughly.

6. Finish the Sauce:
   Season with cayenne pepper. Stir well. Cover and cook for 1 more minute. Add 1 tsp butter to give a shiny finish.

7. Serve:
   Scoop into a bowl. Top with parmesan cheese and chopped parsley.

SIMPOL COOKING NOTES

• Want extra flavor? Add cooked bacon bits or sautéed mushrooms.

• Use evaporated milk for a richer, sweeter twist.

• Substitute cheddar or mozzarella for a more classic or stretchy version.

• Best served immediately while warm and creamy.