Creamy Three Cheese Baked Macaroni (Printable View)
Rich, ultra-creamy macaroni with three melted cheeses and crispy breadcrumb topping. Perfect comfort food.
# 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 (optional)
# Cooking Steps:
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 -
- The combination of sharp cheddar, nutty Gruyère, and melty mozzarella creates layers of flavor that store-bought versions just cannot match
- That crispy panko topping adds the perfect textural contrast to the creamy pasta underneath
02 -
- Grating your own cheese makes a huge difference because pre-shredded cheese contains anti-caking agents that prevent smooth melting
- Do not skip the mustard powder because it works behind the scenes to make the cheese taste more cheesy
03 -
- Room temperature ingredients blend more smoothly, so take your milk and cheese out of the fridge about 30 minutes before starting
- Adding 2 tablespoons of cream cheese to the sauce makes it incredibly velvety and rich