Creamy Three Cheese Baked Macaroni (Print Version)
Rich, ultra-creamy macaroni with three cheeses, ideal for cozy dinners and gatherings.
# What You Need:
→ Pasta
01 - 14 oz elbow macaroni
→ Cheese Sauce
02 - 3 tbsp unsalted butter
03 - 3 tbsp all-purpose flour
04 - 3 cups whole milk
05 - 1 cup sharp cheddar cheese, shredded
06 - 2/3 cup Gruyère cheese, shredded
07 - 2/3 cup mozzarella cheese, shredded
08 - 1 tsp Dijon mustard
09 - 1/2 tsp garlic powder
10 - 1/2 tsp onion powder
11 - 1/2 tsp paprika
12 - Salt and black pepper to taste
→ Topping
13 - 1/2 cup panko breadcrumbs
14 - 2 tbsp unsalted butter, melted
15 - 2 tbsp grated parmesan cheese
16 - 1 tbsp chopped fresh parsley
# Directions:
01 - Preheat oven to 350°F. Butter a 2-quart baking dish.
02 - Bring a large pot of salted water to a boil. Cook macaroni until just al dente (about 1–2 minutes less than package directions). Drain and set aside.
03 - In a large saucepan over medium heat, melt 3 tbsp butter. Whisk in flour and cook for 1–2 minutes until lightly golden.
04 - Gradually add milk, whisking constantly to avoid lumps, until sauce thickens (about 3–5 minutes). Remove from heat. Stir in cheddar, Gruyère, and mozzarella until melted and smooth. Add Dijon, garlic powder, onion powder, paprika, salt, and pepper. Taste and adjust seasoning.
05 - Add drained macaroni to the cheese sauce, stirring to evenly coat. Pour mixture into the prepared baking dish.
06 - In a small bowl, mix panko with melted butter and parmesan. Sprinkle evenly over the macaroni.
07 - Bake uncovered for 20–25 minutes, until golden and bubbling. Broil for 2–3 minutes for extra crispness if desired.
08 - Let stand 5 minutes. Garnish with parsley before serving, if using.
# Expert Tips:
01 -
- That first forkful delivers three distinct cheese notes sharp cheddar for depth nutty Gruyère for sophistication and mozzarellas ridiculous stretch factor
- The breadcrumb topping creates this impossibly crispy contrast against the silkiest sauce youve ever tasted
02 -
- Shred your own cheese because pre-shredded stuff is coated in anti-caking agents that prevent it from melting into that silky texture we're after
- The sauce might look too thin when you first combine it with pasta but it thickens beautifully in the oven so resist the urge to add more flour
03 -
- Make the sauce slightly more seasoned than you think necessary because pasta absorbs salt while baking
- If the top browns too fast cover it loosely with foil and keep baking until the center is bubbly