Ultimate Creamy Three-Cheese Baked Mac & Cheese

Serves: 8 | Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes

Intro:

If you’re going to make mac and cheese, make it worth eating. This Ultimate Creamy Three-Cheese Baked Mac & Cheese is loaded with real cheese, a rich homemade sauce, and enough flavor to stand on its own as the star of the meal. The combination of sharp cheddar, mozzarella, and parmesan creates a silky, gooey sauce that coats every noodle while the buttery topping adds the perfect contrast.

Why This Works:

The flour-and-butter roux creates a stable cheese sauce that stays creamy instead of breaking. Sharp cheddar brings bold flavor, mozzarella delivers the gooey stretch everyone wants, and parmesan adds depth. The extra cheese folded in at the end creates pockets of melted goodness throughout the casserole.

Ingredients:

• 1 lb elbow macaroni
• 6 tbsp butter
• 6 tbsp all-purpose flour
• 4 cups whole milk
• 1 cup heavy cream
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 cups sharp cheddar cheese, freshly shredded
• 2 cups mozzarella cheese, freshly shredded
• 1 cup parmesan cheese, freshly grated
• 2 tbsp butter, melted
• 1 cup panko breadcrumbs
• 1/2 cup cheddar cheese

Kitchen Tools Needed:

• Large pot
• Colander
• Large skillet or saucepan
• Whisk
• 9×13 baking dish
• Mixing spoon

Prep:

• Shred all cheese before starting.
• Bring a large pot of salted water to a boil.
• Preheat oven to 375°F.
• Grease a 9×13 baking dish.

Instructions:

Step 1: Cook the Pasta

1. Bring heavily salted water to a boil.
2. Cook macaroni 1 minute less than package directions.
3. Drain immediately.
4. Do not rinse.
5. Toss lightly with a small pat of butter to prevent sticking.

Step 2: Build the Roux

1. Melt 6 tablespoons butter in a large saucepan over medium heat.
2. Add flour.
3. Whisk continuously for 2-3 minutes.

The mixture should smell slightly nutty but not brown.

Step 3: Build the Cream Sauce

1. Slowly pour in milk while whisking constantly.
2. Add heavy cream.
3. Continue whisking until smooth.
4. Add garlic powder, onion powder, paprika, salt, and pepper.
5. Simmer for 5-7 minutes.

The sauce should noticeably thicken and coat the back of a spoon.

Step 4: Add the Cheese

1. Lower heat to low.
2. Add cheddar one handful at a time.
3. Stir until melted.
4. Add mozzarella.
5. Stir until smooth.
6. Add parmesan.
7. Continue stirring until velvety.

Do not rush this step. Low heat keeps the sauce silky.

Step 5: Combine

1. Add cooked macaroni to cheese sauce.
2. Fold gently until every noodle is coated.
3. Add an additional 1 cup cheddar and 1/2 cup mozzarella.
4. Stir only a few times.

This creates extra cheesy pockets throughout the casserole.

Step 6: Assemble

1. Transfer mixture into prepared baking dish.
2. Sprinkle remaining cheese evenly over the top.

Step 7: Make the Topping

1. Mix panko breadcrumbs with melted butter.
2. Sprinkle evenly over the casserole.

Step 8: Bake

1. Bake uncovered for 20-25 minutes.
2. Broil 1-2 minutes at the end for a golden top.

Watch carefully during broiling.

Step 9: Rest

1. Let rest for 10 minutes before serving. This helps the sauce thicken while staying creamy.

Notes:

• Freshly shredded cheese melts better than bagged cheese.
• Whole milk is strongly recommended.
• Add diced jalapeños for heat.
• Add bacon for an even richer version.

Goes Great With:

• Game Day Spreads
• BBQ
• Fried chicken
• Sweet and Spicy Baked Chicken Thighs
• Air fryer panko shrimp