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Creamy Three Cheese Baked Mac and Cheese

A rich, creamy slice of baked mac and cheese with a golden, crispy breadcrumb topping, garnished with parsley.
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Make this classic baked macaroni and cheese with three cheeses for a creamy interior and a browned, bubbly top crust. This is a family favorite dinner recipe perfect for gatherings.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 6 tablespoons unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk, warmed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon paprika
  • 8 ounces sharp cheddar cheese, shredded
  • 4 ounces Gruyère cheese, shredded
  • 4 ounces Monterey Jack cheese, shredded
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons melted butter

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the macaroni according to package directions until al dente. Drain well and set aside.
  3. In a large saucepan, melt 6 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly to make a roux.
  4. Gradually whisk in the warm milk until the mixture is smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not let it boil rapidly.
  5. Remove the sauce from the heat. Stir in the salt, pepper, nutmeg, and paprika.
  6. Add the shredded cheddar, Gruyère, and Monterey Jack cheeses to the sauce, stirring until the cheese is completely melted and the sauce is smooth. This creates your creamy base.
  7. Fold the cooked, drained macaroni into the cheese sauce until everything is evenly coated.
  8. Pour the macaroni mixture into the prepared baking dish.
  9. In a small bowl, toss the panko breadcrumbs with 2 tablespoons of melted butter. Sprinkle the breadcrumbs evenly over the top of the macaroni.
  10. Bake for 25 to 30 minutes, or until the sauce is bubbly and the topping is golden brown. Let it rest for 10 minutes before serving.

Notes

  • Shred your own cheese from blocks; pre-shredded cheese contains anti-caking agents that prevent smooth melting.
  • For a make ahead mac and cheese option, assemble the dish completely, cover, and refrigerate for up to 24 hours. Add 10 to 15 minutes to the baking time if baking directly from the refrigerator.
  • If you want an extra cheesy crust, reserve 1/2 cup of the shredded Gruyère and sprinkle it over the pasta before adding the breadcrumbs.

Nutrition

Find it online: https://fooddexterity.com/baked-mac-and-cheese-recipe/