Creamy Three Cheese Baked Macaroni (Printable View)
Rich, ultra-creamy macaroni with three cheese blend. Ready in under an hour, serves six.
# Ingredient List:
→ 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
# How to Make It:
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.
05 - 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.
06 - Add drained macaroni to the cheese sauce, stirring to evenly coat. Pour mixture into the prepared baking dish.
07 - In a small bowl, mix panko with melted butter and parmesan. Sprinkle evenly over the macaroni.
08 - Bake uncovered for 20–25 minutes, until golden and bubbling. Broil for 2–3 minutes for extra crispness if desired.
09 - Let stand 5 minutes. Garnish with parsley before serving, if using.
# Expert Suggestions:
01 -
- The combination of sharp cheddar, Gruyère, and mozzarella creates layers of flavor that keep everyone coming back for seconds.
- This recipe strikes that perfect balance between creamy sauce interior and crispy golden topping that makes baked mac and cheese so addictive.
02 -
- Shred your own cheese instead of buying pre-shredded bags, which contain anti-caking agents that prevent smooth melting.
- The sauce will look thin when you first add the milk, but keep whisking and it will thicken beautifully as it cooks.
03 -
- Grate the cheese while the milk is heating up to keep your workflow smooth and efficient.
- Warm your milk slightly in the microwave before adding it to the roux, which helps prevent lumps from forming.