Ingredients:

– 4-5 shallots, minced
– 450 grams (about 1 pound) of macaroni shells
– 4 tablespoons unsalted butter
– 4 tablespoons all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon nutmeg
– 1/2 teaspoon black pepper
– 4 cups milk (any kind; 2% was used here)
– 1 cup shredded sharp cheddar cheese
– 1 cup shredded mozzarella cheese
– 1 cup grated Parmesan cheese

Instructions:

1.Preheat your oven to 360°F (180°C).
Cook the Pasta: In a large pot, boil the macaroni shells in salted water according to the package instructions until al dente. Drain and set aside.

2. Make the Sauce: In a pan, melt the butter over medium heat. Add the minced shallots and cook until they are browned. Stir in the flour and cook for about a minute.

3. Add Milk: Gradually pour in the milk, stirring constantly to prevent lumps. Bring the mixture to a simmer, allowing it to thicken slightly.

4. Add Seasoning and Cheese: Stir in the salt, nutmeg, and black pepper. Add the cheddar, mozzarella, and Parmesan cheeses, stirring until melted and smooth. Turn off the heat.

5. Combine with Pasta: Add the cooked pasta to the cheese sauce and mix well until the pasta is evenly coated.

6. Prepare for Baking: Transfer the macaroni and cheese to an oven-safe dish, spreading it out evenly. Sprinkle some extra cheese on top for a golden, bubbly finish.

7. Bake: Place the dish in the preheated oven and bake for about 30 minutes, or until the top is golden brown and bubbling.

Enjoy! *Let it cool slightly before serving. Enjoy your creamy, cheesy baked macaroni!