Description
This ultra-creamy baked mac and cheese uses a proper roux and a blend of sharp cheddar, Gruyère, and Parmesan to create a rich, smooth, and melty dish that is kid-approved and perfect for any occasion.
Ingredients
Scale
- 1 pound elbow macaroni
- 2 tablespoons kosher salt (for pasta water)
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 2 cups sharp cheddar cheese, freshly grated
- 1 cup Gruyère cheese, freshly grated
- 1/2 cup Parmesan cheese, freshly grated
- 1/2 cup Panko breadcrumbs
- 1 teaspoon garlic powder
- 1/2 teaspoon mustard powder
- 1/2 teaspoon black pepper, freshly cracked
- Butter or cooking spray (for greasing dish)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or cooking spray.
- Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente (7-8 minutes). Reserve 1 cup of pasta water before draining. Drain pasta and set aside.
- In a large skillet or Dutch oven, melt butter over medium heat. Add flour and whisk constantly for 1-2 minutes until the mixture is light golden and nutty.
- Gradually pour in whole milk, whisking constantly to prevent lumps. Simmer for 5-7 minutes until the sauce thickens and coats the back of a spoon.
- Remove skillet from heat. Stir in grated cheddar, Gruyère, and Parmesan until melted and smooth. Season with garlic powder, mustard powder, and black pepper.
- Add drained pasta to the cheese sauce and stir to coat. Add reserved pasta water if the mixture is too thick.
- Transfer mixture to the prepared baking dish. Toss breadcrumbs with melted butter (optional) and sprinkle evenly over the top.
- Bake for 20-25 minutes until the top is golden brown and the sauce is bubbling.
- Let rest for 10 minutes before serving to allow the sauce to set.
Notes
Grate your own cheese to ensure smooth melting. Do not overcook the pasta as it will continue to cook in the oven. Let the mac and cheese rest for 10 minutes after baking to allow the sauce to thicken. For a gluten-free version, use gluten-free pasta and breadcrumbs. For a dairy-free version, use dairy-free butter, milk, and cheese.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the dish
- Calories: 480
- Sodium: 550
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 52
- Fiber: 2
- Protein: 22
Keywords: mac and cheese, baked mac and cheese, creamy mac and cheese, three cheese mac, comfort food, family dinner, easy recipe