Classic Three-Cheese Baked Macaroni (Printable)

Creamy macaroni with three cheeses, baked to golden perfection for comforting flavor.

# What You'll Need:

→ Pasta

01 - 450g elbow macaroni

→ Cheese Blend

02 - 2 cups shredded sharp cheddar cheese
03 - 1 cup shredded Gruyère cheese
04 - 1 cup grated Parmesan cheese

→ Sauce Base

05 - 4 tablespoons unsalted butter
06 - 1/4 cup all-purpose flour
07 - 3 cups whole milk
08 - 1 teaspoon Dijon mustard
09 - 1/2 teaspoon ground black pepper
10 - 1/2 teaspoon salt

→ Topping

11 - 1 cup panko breadcrumbs
12 - 2 tablespoons melted butter

# How to make it:

01 - Set oven to 375°F (190°C) and allow it to reach temperature.
02 - Boil elbow macaroni in a large pot of salted water until al dente, approximately 8 minutes. Drain thoroughly.
03 - Melt 4 tablespoons unsalted butter in a large saucepan over medium heat. Whisk in 1/4 cup flour and cook for 2 minutes until bubbling. Gradually add 3 cups whole milk, whisking continuously. Simmer for 5 minutes until thickened.
04 - Stir in Dijon mustard, ground black pepper, and salt. Remove from heat. Add shredded cheddar, Gruyère, and 3/4 cup Parmesan cheese. Mix until completely blended and cheese is melted.
05 - Fold drained macaroni into cheese sauce, ensuring even coating.
06 - Pour mixture into a lightly greased 9x13-inch baking dish.
07 - Combine panko breadcrumbs and melted butter. Sprinkle evenly over macaroni. Top with remaining Parmesan cheese.
08 - Bake for 25 minutes until golden brown and bubbling. Cool for 10 minutes before serving.

# Recipe Expert Tips:

01 -
  • Family favorite for kids and adults alike
  • Elegant enough for gatherings but easy enough for weeknights
  • Melty cheese pull in every bite and nostalgic flavors
  • Customizable with pantry staples
  • Prep once and finish in the oven for handsfree entertaining
02 -
  • Perfect for prepping in advance for busy nights
  • High in calcium and protein so it is truly filling
  • Even picky eaters devour this and ask for seconds
03 -
  • Let your cheese come to room temperature before melting for the creamiest sauce
  • A baking dish with higher sides keeps the sauce from bubbling over in the oven
  • Use fresh grated cheese not the preshredded kind for better melt and ZERO grit

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