Creamy Three Cheese Baked Macaroni (Printable Version)
Rich, ultra-creamy baked macaroni with three cheese blend. Ideal comfort food for cozy dinners.
# What You'll 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
# Method:
01 - Preheat oven to 350°F. Generously butter a 2-quart baking dish.
02 - Bring a large pot of salted water to a boil. Cook macaroni until al dente, about 1–2 minutes less than package directions. Drain thoroughly and set aside.
03 - In a large saucepan over medium heat, melt 3 tbsp butter. Whisk in flour and cook for 1–2 minutes, stirring constantly, until mixture is lightly golden and fragrant.
04 - Gradually pour in milk while whisking continuously to prevent lumps. Continue whisking until sauce thickens and bubbles, about 3–5 minutes.
05 - Remove from heat. Stir in cheddar, Gruyère, and mozzarella until completely melted and smooth. Add Dijon mustard, garlic powder, onion powder, paprika, salt, and pepper. Taste and adjust seasoning as needed.
06 - Add drained macaroni to the cheese sauce, stirring until evenly coated. Transfer mixture to the prepared baking dish, spreading evenly.
07 - In a small bowl, combine panko breadcrumbs, melted butter, and grated parmesan. Mix until butter is evenly distributed.
08 - Sprinkle breadcrumb mixture evenly over the macaroni. Bake uncovered for 20–25 minutes until golden brown and bubbling around edges. For extra crispiness, broil for 2–3 minutes at the end, watching closely to prevent burning.
09 - Let baked macaroni rest for 5 minutes before serving to allow sauce to set. Garnish with chopped fresh parsley if desired.
# Chef's Tips:
01 -
- The three cheese blend creates depth that single cheese versions just cant match
- This recipe strikes that perfect balance between creamy sauce and those irresistible crispy edges everyone fights over
02 -
- Never add cheese to a sauce thats actively boiling or it will separate into a greasy mess
- Grating your own cheese makes a huge difference since pre shredded cheese has anti caking agents that prevent smooth melting
03 -
- Room temperature ingredients blend more smoothly, so take your milk and cheese out about 20 minutes before cooking
- The sauce will look thinner than you expect before baking but thickens beautifully in the oven