Description
Ultra-creamy 3 cheese mac and cheese baked to golden perfection with cheddar, Gruyère, and mozzarella. Pure comfort in every bite.
Ingredients
Scale
Pasta:
- 1 pound elbow macaroni
Cheese Sauce:
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk, warmed
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- Salt and freshly ground black pepper, to taste
- 2 cups sharp cheddar cheese, freshly grated
- 1 ½ cups Gruyère cheese, freshly grated
- 1 cup mozzarella cheese, freshly grated
Topping:
- ½ cup panko breadcrumbs (optional)
- 2 tablespoons melted butter
- ½ cup sharp cheddar cheese, freshly grated
- ½ cup Gruyère cheese, freshly grated
- ½ cup mozzarella cheese, freshly grated
- Extra paprika for sprinkling
Instructions
- Cook the Pasta: Boil pasta in salted water until al dente (1–2 mins less than package). Drain and toss with a bit of olive oil.
- Make the Roux: In a saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 mins.
- Make the Sauce: Slowly whisk in warm milk and cream. Stir until thickened. Add Dijon, garlic powder, paprika, salt, and pepper.
- Add the Cheese: Reduce heat. Add 1½ cups cheddar, 1 cup Gruyère, and ½ cup mozzarella gradually. Stir until smooth.
- Combine Pasta & Sauce: Preheat oven to 375°F (190°C). Mix pasta and sauce, then transfer to greased 9×13″ dish.
- Add Topping: Mix panko and melted butter. Top pasta with remaining cheese and breadcrumbs. Sprinkle with paprika.
- Bake: Bake uncovered 20–25 mins until golden and bubbling. Broil 2–3 mins for extra crispness if desired.
Notes
- Freshly grate cheese for best melt.
- Substitute with Emmental, Fontina, Havarti as needed.
- For gluten-free: use GF pasta and flour blend.
- Store leftovers in fridge (4 days) or freeze before baking.
- Reheat with a splash of milk for creaminess.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 550mg
- Fat: 32g
- Saturated Fat: 18 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 39g
- Fiber: 2 g
- Protein: 18g
- Cholesterol: 90mg