3 Cheese Baked Mac and Cheese
If you’re craving the creamiest, cheesiest comfort food, look no further than this 3 cheese baked mac and cheese recipe. With a perfect combination of sharp white cheddar, nutty Gruyère, and creamy Fontina, this dish is a show-stopping side or main course. Plus, the golden, buttery and salty Parmesan breadcrumb topping adds a satisfying crunch that elevates every bite.
Whether you’re hosting a family dinner, prepping for a holiday meal, or just want a cozy weeknight dinner, this baked mac and cheese will become your go-to recipe. Follow these simple steps to create a dish that’s sure to impress!
Why You’ll Love This Recipe
- Triple Cheese Perfection: The blend of cheddar, Gruyère, and fontina gives this dish layers of flavor and richness.
- Creamy + Crunchy: The cheese sauce coats every piece of pasta, and the Parmesan panko topping delivers the perfect crunch.
- Make Ahead Friendly: Assemble the dish ahead of time and bake when you’re ready for a stress-free meal.
Pro Tips for the Best Baked Mac and Cheese
- Shred Your Own Cheese: Pre-shredded cheese often contains anti-caking agents, which can affect the creaminess of the sauce.
- Don’t Skip the Topping: The buttery breadcrumbs add a contrasting texture that makes this dish irresistible.
- Customize Your Cheeses: Swap the fontina for more cheddar or add a bit of blue cheese for extra bold flavor.
Ingredients for 3 Cheese Baked Mac and Cheese
- Cavatappi (or any short pasta)
- Butter
- All-purpose flour
- Milk
- Evaporated Milk
- Dijon mustard
- Garlic powder
- Smoked paprika
- Sharp cheddar cheese
- Gruyère cheese
- Fontina Cheese
- Panko breadcrumbs
- Parmesan cheese
- Salt and pepper
A straightforward mix of essentials for a creamy, cheesy masterpiece!
Step by Step with this 3 Cheese Baked Mac and Cheese
1. Preheat Your Oven
Set your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set it aside.
2. Cook the Pasta
Boil the pasta in salted water until just al dente. It will finish cooking in the oven, so avoid overcooking. Drain and set aside.
3. Make the Cheese Sauce
- Melt butter in a large saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly, to create a roux.
- Slowly add the milk and cream, whisking to avoid lumps. Cook until the mixture thickens, about 5 minutes.
- Stir in Dijon mustard, garlic powder, smoked paprika, salt, and pepper.
- Reduce the heat to low and mix in the cheddar, Gruyère, and Parmesan cheeses. Stir until smooth and creamy.
4. Combine Pasta and Sauce
Pour the cheese sauce over the cooked pasta and stir until every piece is coated.
5. Assemble the Dish
Transfer the mac and cheese to the prepared baking dish. In a small bowl, combine the panko breadcrumbs, melted butter, and Parmesan cheese, then sprinkle it evenly over the top.
6. Bake
Bake uncovered for 20–25 minutes, or until the top is golden brown and bubbling.
7. Serve and Enjoy
Let the mac and cheese cool for 5 minutes before serving. For a pop of freshness, garnish with chopped parsley.
FAQs
Yes! Assemble the mac and cheese up to the point of baking, then cover and refrigerate for up to 24 hours. When ready to bake, let it come to room temperature first, or add 5–10 minutes to the baking time.
Absolutely. After baking, let it cool completely, then wrap it tightly and freeze for up to 3 months. To reheat, thaw overnight in the fridge and bake at 350°F until warmed through.
Feel free to get creative! Mozzarella, Monterey Jack, or even smoked gouda can be great additions.
Perfect Pairings for Baked Mac and Cheese
Serve this dish alongside:
- Protein: BBQ ribs, roasted chicken, or grilled steak.
- Veggies: A fresh green salad, roasted broccoli, or sautéed spinach.
- Bread: Garlic bread or buttermilk biscuits for even more indulgence.
This baked 3-cheese mac and cheese is everything you want in a comfort food: creamy, cheesy, and topped with a golden, crunchy crust. It’s a crowd-pleaser for holidays, potlucks, or quiet nights at home. Don’t wait—try this recipe today and watch it become a family favorite!
Loved this recipe? Be sure to rate it below! Happy cooking!
3 Cheese Baked Mac and Cheese
Ingredients
Pasta
- 16 oz short pasta
- 1 tsp salt for boiling
Sauce
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup evaporated
- 2 tsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp smoked paprika optional, for added depth
- Salt and pepper to taste
- 2 cups sharp cheddar cheese shredded
- 1 cup Gruyère cheese shredded
- 1 cup Fontina cheese grated
Topping (optional)
- 1 cup panko breadcrumbs
- 2 tbsp unsalted butter melted
- 1/4 cup Parmesan cheese grated
Instructions
- Set your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set it aside.
- Boil the pasta in salted water until just al dente. It will finish cooking in the oven, so avoid overcooking. Drain and set aside.
- Melt butter in a large saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly, to create a roux.
- Slowly add in milks, whisking to avoid lumps. Cook until the mixture thickens, about 5 minutes.
- Stir in Dijon mustard, garlic powder, smoked paprika, salt, and pepper.
- Grate all the cheese. Reduce the heat to low and mix in the cheddar, Gruyère, and Parmesan cheeses. Stir until smooth and creamy.
- Pour the cheese sauce over the cooked pasta and stir until every piece is coated.
- Transfer the mac and cheese to the prepared baking dish. In a small bowl, combine the panko breadcrumbs, melted butter, and Parmesan cheese, then sprinkle it evenly over the top.
- Bake uncovered for 20–25 minutes, or until the top is golden brown and bubbling.
- Let the mac and cheese cool for 5 minutes before serving. For a pop of freshness, garnish with chopped parsley.
