Creamy Three Cheese Baked Macaroni (Printable Version)
Rich, ultra-creamy baked macaroni with three cheeses. Perfect 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
# 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.
# Top Tips:
01 -
- The combination of sharp cheddar, nutty Gruyère, and melty mozzarella creates layers of flavor that make store-bought versions taste completely flat
- That crispy panko topping with parmesan is what dreams are made of, adding the perfect textural contrast to the velvety pasta underneath
02 -
- Grating your own cheese makes a huge difference because pre-shredded cheese contains anti-caking agents that prevent it from melting into that silky smooth consistency
- Whisking the milk into the roux gradually, rather than pouring it all in at once, is the secret to avoiding lumps in your sauce
03 -
- Taste your cheese sauce before adding the pasta because adjusting seasoning after baking is nearly impossible
- If the sauce seems too thick, add a splash more milk before baking since the pasta will absorb some liquid in the oven