Creamy Three Cheese Baked Macaroni (Printable)
Rich, ultra-creamy macaroni with three cheeses and golden crispy topping. Perfect comfort food for family dinners and gatherings.
# 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
# Steps:
01 - Preheat oven to 350°F. Butter a 2-quart baking dish thoroughly.
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 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 until lightly golden, stirring constantly.
04 - Gradually add milk, whisking constantly to prevent lumps. Continue whisking until sauce thickens, about 3–5 minutes.
05 - Remove from heat. Stir in cheddar, Gruyère, and mozzarella until completely melted and smooth. Add Dijon, 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. Pour mixture into the prepared baking dish.
07 - In a small bowl, mix panko with melted butter and parmesan until well combined. Sprinkle evenly over the macaroni.
08 - Bake uncovered for 20–25 minutes until golden brown and bubbling. Broil for 2–3 minutes for extra crispiness if desired.
09 - Let stand for 5 minutes before serving. Garnish with fresh parsley if using.
# Expert Advice:
01 -
- The three cheese blend creates layers of flavor that store bought versions cannot match
- That golden panko topping gives you the perfect crunch against the creamy pasta
02 -
- Undercook the pasta since it absorbs sauce and finishes cooking in the oven
- Grate your own cheese because pre shredded cheese has anti caking agents that make sauce grainy
03 -
- Room temperature milk incorporates more smoothly into the roux than cold milk
- Grate the cheese while the pasta cooks to keep the workflow moving efficiently