Creamy Three Cheese Baked Macaroni (Printable)
Rich, ultra-creamy macaroni baked with three cheeses until golden and bubbly.
# 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
# How to Make It:
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 well 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 coats the back of a spoon, about 3-5 minutes.
05 - Remove saucepan from heat. Stir in cheddar, Gruyère, and mozzarella cheeses 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. Stir thoroughly to ensure every piece is evenly coated. Transfer mixture to the prepared baking dish, spreading evenly.
07 - In a small bowl, combine panko breadcrumbs with melted butter and grated parmesan. Mix well until butter is evenly distributed.
08 - Sprinkle breadcrumb mixture evenly over the macaroni. Bake uncovered for 20-25 minutes until topping is golden brown and sauce is bubbling around edges.
09 - For extra crispiness, broil for 2-3 minutes, watching closely to prevent burning. Remove from oven and let stand 5 minutes before serving. Garnish with fresh parsley if desired.
# Expert Tips:
01 -
- The three-cheese blend creates layers of flavor that sharp cheddar alone could never achieve
- That buttery panko topping stays perfectly crisp while the pasta underneath remains impossibly creamy
02 -
- Shred your own cheese from blocks because pre-shredded cheese contains anti-caking agents that prevent smooth melting
- Undercook the pasta intentionally, as the oven time completes the cooking process
03 -
- Room temperature milk incorporates more smoothly into the roux than cold milk
- Grate all your cheese before starting the roux so you can work quickly once the milk is added