PCOS Friendly Stovetop Three-Cheese Mac and Cheese
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Learn more →Ingredients
4 servings
- 12 oz elbow macaroni
- 1 tsp salt, plus more for pasta water
For the sauce
- 3 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- ½ tsp dry mustard
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp cayenne pepper (optional)
- ½ tsp black pepper
- 6 oz sharp cheddar cheese, freshly grated (about 1 ½ cups)
- 4 oz gruyère cheese, freshly grated (about 1 cup)
- 2 oz parmesan cheese, freshly grated (about ½ cup)
For serving
- 2 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Bring a large pot of heavily salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente — tender with a slight resistance at the center, about 7–8 minutes. Reserve ½ cup of the pasta cooking water, then drain the macaroni through a colander and set aside.
- 2
While the pasta cooks, melt the butter in a medium saucepan over medium heat until foamy. Add the flour and whisk constantly for 1–2 minutes, until the mixture turns a pale golden color and smells faintly nutty.
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