Creamy Three Cheese Baked Macaroni (Printable)

Rich, velvety macaroni with three melted cheeses and golden crispy topping. The ultimate comfort food everyone loves.

# 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:

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 Tips:

01 -
  • The cheese sauce stays impossibly creamy instead of separating or becoming grainy, thanks to a technique I learned after dozens of failed attempts
  • That golden, buttery panko topping creates the most satisfying crunch against the velvety pasta underneath
  • This doubles beautifully for potlucks and actually tastes better when made ahead, giving you zero stress when hosting
02 -
  • Adding cold milk to a hot roux can create lumps that are nearly impossible to smooth out, so let your milk come to room temperature first or warm it slightly
  • Pre-shredded cheese contains anti-caking agents that prevent it from melting into that silky restaurant-style sauce you are after
  • The sauce will look too thin when you first combine it with the pasta, but it thickens beautifully during baking
03 -
  • Grating your own cheese makes the difference between sauce that separates and sauce that stays perfectly smooth
  • For extra indulgence, stir in 2 tbsp of cream cheese right after adding the shredded cheese
  • Watch closely during the broiling phase because panko can go from golden to burnt in seconds

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