Ingredients :
- 1 pound uncooked elbow macaroni
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1-1/4 teaspoons salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground mustard
- 1/4 teaspoon ground nutmeg
- 1-1/2 cups shredded cheddar cheese
- 1 cup shredded Gruyere cheese
- 1/2 cup shredded Parmesan cheese
- TOPPING OPTIONS:
- Sliced grilled chicken breast, sliced grilled steak, cooked lobster, cooked & crumbled bacon
- Steamed broccoli florets, cooked asparagus tips, sautéed mushrooms, caramelized onions, sliced green onions, dill sprigs, chopped parsley
- Shredded cheddar cheese, grated Parmesan cheese, crumbled blue cheese
- Hot sauce, ranch, buffalo sauce, truffle butter
- Toasted bread crumbs
Directions :
- Cook macaroni according to package directions. Drain; set aside.
- Heat butter in a large stock pot to medium heat. Stir in flour; bring to a simmer until lightly browned, whisking constantly. Slowly whisk in milk and bring to a simmer; cook until thickened, 3-4 minutes, whisking occasionally. Stir in salt, pepper, garlic powder, mustard, nutmeg and shredded cheeses until cheese has melted. Stir in cooked macaroni. Transfer to a slow cooker; keep warm.
- Serve with bowls filled with topping options.
