Creamy Three Cheese Baked Macaroni (Print version)
Ultra-creamy macaroni baked with sharp cheddar, Gruyère, and mozzarella under a crispy parmesan breadcrumb topping. Perfect comfort food for 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 (optional)
# 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.
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 advice:
01 -
- The three-cheese blend creates layers of flavor sharp cheddar for bite, Gruyère for nutty depth, and mozzarella for that ridiculous cheese pull everyone secretly fights over
- Unlike stovetop versions, the baked panko topping adds a buttery crunch that makes each spoonful feel like a special occasion even on a Tuesday
02 -
- The sauce will look too thin when you first combine it with the pasta, but it thickens considerably in the oven, so resist the urge to add more flour or reduce it further
- Shredding your own cheese makes a bigger difference than I ever want to admit, pre-shredded cheese simply will not give you that smooth, velvety texture
03 -
- Grate your cheese while the milk is warming up to save time and prevent that moment where your roux is ready but your cheese isn't
- Use a light-colored pot for making the sauce so you can actually see when it's thickened enough and avoid overcooking