Creamy Three Cheese Baked Macaroni (Printable)
Rich, ultra-creamy macaroni with three cheese blend. Perfect cozy dinner for 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 (optional)
# How-to Steps:
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 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, stirring constantly.
04 - Gradually add milk, whisking constantly to avoid lumps. Continue whisking 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 as needed.
06 - Add drained macaroni to the cheese sauce, stirring to evenly coat all pasta. Pour mixture into the prepared baking dish.
07 - In a small bowl, mix panko with melted butter and parmesan until combined. Sprinkle evenly over the macaroni.
08 - Bake uncovered for 20–25 minutes until topping is golden and sauce is bubbling around edges. For extra crispness, broil for 2–3 minutes at the end, watching closely.
09 - Let stand for 5 minutes before serving to allow sauce to set. Garnish with chopped parsley if desired.
# Expert Pointers:
01 -
- The three cheese blend creates layers of flavor that sharp cheddar alone could never achieve
- That golden panko crust gives you the perfect crunch contrast against the velvety pasta underneath
02 -
- Never add cheese to a boiling hot sauce or it will separate into a greasy mess. Remove from heat first and stir gently.
- Grating your own cheese instead of buying pre-shredded makes an enormous difference in how smoothly it melts.
03 -
- Use a box grater for the cheese rather than a food processor which can make shreds too fine
- Warm your milk slightly in the microwave before adding it to the roux for faster thickening