It’s important to not purchase pre-shredded cheese for this dish because it is coated with something to keep it from sticking and it won’t melt as well! The Sodium Citrate can be ordered online and keeps the cheese from being stringy.
Prep Time: 20 min | Cook Time: 1 hour 15 min | Difficulty: Easy | Servings: 12

Ingredients:
1 lb Monterey Jack
1 lb White Cheddar
1 lb Mozzarella
1 lb Elbow Macaroni
22 g Sodium Citrate
1 tbsp Dijon Mustard
2 1/4 cup Milk

Directions:
Shred all cheese and mix together, separate a third of the cheese for later.
Heat milk and sodium citrate in a small pot to a simmer.
Add two-thirds of the cheese and Dijon and blend until smooth with an immersion blender.
Separately, boil (salted) water and cook macaroni to al dente.
When pasta is done, drain and rinse with cold water. Mix cheese sauce and macaroni together and spread in a buttered casserole dish.
Top with remaining shredded cheese.
When ready to cook, bake uncovered at 400° until the top is golden brown and bubbly, about 1 hour.

Can be prepared several days ahead of time and refrigerated to be baked when ready. If you’re cooking in a glass casserole dish, make sure to let the dish come to room temperature before placing it in a hot oven.