3 Cheese Baked Mac and Cheese
This baked 3-cheese mac and cheese features tender pasta coated in a creamy sauce made from sharp cheddar, Gruyère, and Parmesan, topped with buttery panko breadcrumbs for the perfect crunch. It’s an easy, crowd-pleasing comfort food ideal for holidays, potlucks, or cozy weeknight dinners.
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 9x13-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.