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Best Three-Cheese Baked Mac and Cheese: Easy Homemade Recipe

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This three-cheese baked mac and cheese is creamy, cheesy, and topped with a golden, crunchy crust. It uses a no-roux method for a foolproof, silky sauce that’s perfect for potlucks, family dinners, or holiday buffets.

Ingredients

Scale
  • 1 pound (450g) elbow macaroni (or cavatappi, shells, or any short pasta)
  • 1 tablespoon salt (for the pasta water)
  • 4 tablespoons (56g) unsalted butter
  • 2 cups (480ml) whole milk
  • 2 cups (224g) sharp cheddar cheese, shredded
  • 1 cup (112g) smoked gouda cheese, shredded
  • 1/2 cup (50g) grated parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika (optional)
  • 1/4 teaspoon black pepper, freshly ground
  • 1/2 teaspoon salt (adjust to taste)
  • 1 cup (90g) panko breadcrumbs
  • 2 tablespoons (28g) unsalted butter, melted (for topping)
  • 1/4 cup (25g) grated parmesan cheese (for topping)
  • Fresh parsley, chopped (for garnish, optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Position a rack in the center of the oven. Fill a large pot with water and bring it to a rolling boil over high heat. Add 1 tablespoon of salt to the water.
  2. Cook the pasta: Add the elbow macaroni to the boiling water and cook according to package directions until al dente, usually about 7-8 minutes. Drain the pasta in a colander, but don’t rinse it. Set aside.
  3. Make the cheese sauce: In a large skillet or saucepan over medium heat, melt the 4 tablespoons of butter. Once melted and just starting to bubble, pour in the 2 cups of whole milk. Stir gently with a whisk to combine. Let the mixture come to a gentle simmer.
  4. Add the cheeses: Reduce the heat to low. Add the shredded cheddar, smoked gouda, and grated parmesan to the milk mixture. Stir continuously in a figure-eight motion until all the cheese is fully melted and the sauce is smooth, about 3-4 minutes.
  5. Season the sauce: Add the garlic powder, onion powder, smoked paprika, black pepper, and salt. Stir to combine. Taste and adjust salt if needed.
  6. Combine pasta and sauce: Pour the cooked, drained pasta into the skillet with the cheese sauce. Use a wooden spoon or spatula to gently fold the pasta into the sauce until every piece is evenly coated.
  7. Transfer to the baking dish: Pour the mac and cheese mixture into a greased 9×13-inch baking dish. Spread it into an even layer. (If making ahead, stop here, cover with foil, and refrigerate for up to 24 hours.)
  8. Prepare the topping: In a small bowl, combine the panko breadcrumbs, melted butter, and 1/4 cup of grated parmesan. Mix with a fork until the breadcrumbs are evenly moistened. Sprinkle this mixture evenly over the mac and cheese.
  9. Bake: Place the dish in the preheated oven, uncovered, and bake for 20-25 minutes, or until the top is golden brown and the edges are bubbling. If the topping is browning too quickly, tent the dish loosely with foil for the last 10 minutes. Let it rest for 5-10 minutes before serving.

Notes

Shred your own cheese for the smoothest sauce. Don’t overcook the pasta; cook it al dente as it will continue cooking in the oven. Keep the heat low when melting the cheese to prevent graininess. Let the dish rest for 10 minutes after baking to allow the sauce to set. This recipe can be assembled a day ahead and refrigerated before baking. For a gluten-free version, use gluten-free pasta and panko breadcrumbs.

Nutrition

Keywords: baked mac and cheese, three cheese mac and cheese, easy mac and cheese, homemade mac and cheese, creamy mac and cheese, no roux mac and cheese, comfort food, potluck recipe

Find it online: https://ovenmila.com/best-three-cheese-baked-mac-and-cheese-easy-homemade-recipe/