Creamy Three Cheese Baked Macaroni (Printable View)

Rich, ultra-creamy macaroni with three cheese blend, crispy breadcrumb topping. Ready in under an hour.

# 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 just al dente, about 1–2 minutes less than package directions. Drain thoroughly 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 from heat. Stir in sharp cheddar, Gruyère, and mozzarella until completely melted and smooth. Whisk in Dijon mustard, garlic powder, onion powder, paprika, salt, and pepper. Taste and adjust seasoning as needed.
06 - Add drained macaroni to the cheese sauce, stirring until every piece is evenly coated. Transfer mixture to the prepared baking dish, spreading into an even layer.
07 - In a small bowl, combine panko breadcrumbs with melted butter and grated parmesan. Mix until evenly distributed.
08 - Sprinkle crumb mixture evenly over the macaroni. Bake uncovered for 20–25 minutes until topping is golden brown and sauce is bubbling around edges. For extra crispness, broil for 2–3 minutes at the end.
09 - Let dish stand for 5 minutes before serving to allow sauce to set slightly. Garnish with chopped fresh parsley if desired.

# Expert Advice:

01 -
  • The three cheese blend creates layers of flavor that sharp cheddar alone could never achieve
  • This recipe strikes that perfect balance between creamy sauce interior and crispy breadcrumb topping
  • It doubles beautifully for potlucks and freezes well for those nights when cooking feels impossible
02 -
  • Shred your own cheese from blocks because pre-shredded cheese contains anti-caking agents that prevent smooth melting
  • Never add cheese to boiling hot sauce or it can separate and become grainy instead of silky
  • The sauce will look thinner than you expect before baking, but it thickens beautifully in the oven
03 -
  • Add 2 tablespoons of cream cheese to the sauce for an incredibly velvety texture
  • Make the dish up to 24 hours ahead, refrigerate covered, and add 10 minutes to baking time

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