Creamy Three Cheese Baked Macaroni (Print View)

Rich, ultra-creamy baked macaroni with three cheese blend. Perfect comfort food for cozy family 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

# How To Make It:

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 Hints:

01 -
  • The combination of sharp cheddar, Gruyère, and mozzarella creates layers of flavor that feel luxurious without being pretentious
  • That crispy panko topping transforms this from ordinary mac and cheese into something that gets requested at every gathering
  • It reheats beautifully for lunch the next day, if there is any left
02 -
  • Do not overcook the pasta initially, or it will turn mushy after baking
  • Grate your own cheese instead of buying pre shredded, which has anti caking agents that prevent smooth melting
  • The sauce might look thin before baking, but it will thicken perfectly in the oven
03 -
  • Use freshly grated parmesan in the topping for extra salty crunch
  • If the sauce looks too thick, add a little more milk before combining with pasta
  • Broiling at the end creates restaurant style crispy edges everyone fights over

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