Three-cheese baked mac cheese (Print Version)

Creamy three-cheese sauce coats elbow pasta, finished with a golden, crispy crumb topping.

# Ingredient List:

→ Pasta

01 - 1 pound elbow macaroni

→ Sauce

02 - 2 cups whole milk
03 - 2 tablespoons unsalted butter
04 - 2 tablespoons all-purpose flour
05 - 1 cup shredded sharp cheddar cheese
06 - 1 cup shredded Gruyère cheese
07 - 0.5 cup grated Parmesan cheese
08 - 0.25 teaspoon ground black pepper
09 - 0.5 teaspoon kosher salt

→ Topping

10 - 1 cup fresh bread crumbs
11 - 1 tablespoon melted unsalted butter

# Steps:

01 - Set oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
02 - Boil elbow macaroni in a large pot of salted water until al dente. Drain and set aside.
03 - In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until lightly bubbling without browning.
04 - Gradually pour milk into roux, whisking constantly. Continue cooking until sauce thickens, then stir in Gruyère, cheddar, and Parmesan until melted. Season with salt and pepper.
05 - Fold drained pasta into cheese sauce. Mix until evenly coated.
06 - Spoon macaroni mixture into prepared baking dish, spreading evenly.
07 - In a small bowl, toss bread crumbs with melted butter. Sprinkle evenly over pasta.
08 - Bake uncovered for 25–30 minutes or until bread crumbs are golden brown and cheese is bubbling.
09 - Allow to cool for 5 minutes before serving to set.

# Helpful Hints:

01 -
  • Only needs one pot and a baking dish
  • Uses basic cheeses most kitchens have on hand
  • Goes from fridge to oven to plate in under an hour
  • The sauce clings to every macaroni for ultimate cheesy bites
02 -
  • Loaded with calcium and protein for kids and adults
  • Freezes beautifully and reheats smoothly
  • Easily scaled up for a crowd or down for two
03 -
  • Always grate cheese yourself for smoothest sauce
  • Use whole milk for a rich, creamy mouthfeel you cannot get from low fat
  • Let the baked mac and cheese rest at least ten minutes before serving so you get neat scoops without cheese pooling around the edges

Go Back