Extra-Creamy Three-Cheese Baked Mac and Cheese

Why You’ll Love This Recipe

• Extra-creamy interior thanks to a rich roux-based three-cheese sauce.
• Golden, buttery panko topping that stays crisp with every bite.
• Balanced plate: hearty mac and cheese plus a bright lemon-Dijon green salad.
• Reliable for weeknights or guests—simple steps, restaurant-quality results.

Grocery List

• Produce: Lemon, mixed salad greens, cucumber, cherry tomatoes, red onion, fresh parsley (optional)
• Dairy: Whole milk, heavy cream, unsalted butter, sharp cheddar, Gruyère, fontina, Parmesan (optional)
• Pantry: Elbow macaroni, panko breadcrumbs, Dijon mustard, honey, olive oil, all-purpose flour, kosher salt, black pepper, garlic powder, smoked paprika, cayenne, dry mustard

Full Ingredients

Macaroni

• 12 oz (340 g) elbow macaroni
• Kosher salt for pasta water

Three-Cheese Sauce

• 6 tbsp (85 g) unsalted butter
• 6 tbsp (45–48 g) all-purpose flour
• 3 cups (720 ml) whole milk
• 1 cup (240 ml) heavy cream
• 2 tsp Dijon mustard
• 1/2 tsp dry mustard
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• Pinch cayenne (about 1/8 tsp), to taste
• 1 tsp kosher salt, plus more to taste
• 3/4 tsp freshly ground black pepper
• Sharp cheddar, 8 oz (225 g), freshly shredded
• Gruyère, 4 oz (115 g), freshly shredded
• Fontina, 4 oz (115 g), freshly shredded

Buttery Breadcrumb Topping

• 1.5 cups (75 g) panko breadcrumbs
• 3 tbsp (42 g) unsalted butter, melted
• 1/4 cup (20 g) finely grated Parmesan (optional)
• 1 tbsp finely chopped fresh parsley (optional)
• Pinch kosher salt

Simple Green Salad

• 6 cups mixed salad greens (about 5 oz/140–150 g)
• 1/2 English cucumber, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/4 small red onion, very thinly sliced

Lemon-Dijon Vinaigrette

• 1/4 cup (60 ml) extra-virgin olive oil
• 2 tbsp (30 ml) fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• 1/4 tsp kosher salt
• 1/8 tsp black pepper

Step-by-Step Instructions

Step 1: Prep the oven and dish

Heat the oven to 375°F (190°C) with a rack in the center. Lightly butter or spray a 9×13 in (23×33 cm) baking dish. Bring a large pot of well-salted water to a boil (it should taste pleasantly salty).

Step 2: Make the crunchy topping

In a bowl, combine panko, melted butter, a pinch of salt, and Parmesan if using. Toss until evenly coated and sandy. Stir in parsley. Set aside.

Step 3: Cook the pasta very al dente

Add macaroni to the boiling water and cook 1–2 minutes less than package directions. The pasta should still have a firm bite; it will finish in the oven. Drain and set aside (do not rinse).

Step 4: Build the roux and sauce base

In a large pot or Dutch oven, melt 6 tbsp butter over medium heat. Whisk in flour and cook, whisking constantly, for 1 minute to remove the raw flour taste. Slowly whisk in the milk and cream, about 1 cup at a time, whisking smooth before the next addition.

Bring to a gentle simmer and cook, whisking frequently, until the sauce coats the back of a spoon and small bubbles break the surface, 4–6 minutes.

Step 5: Season and melt in the cheeses

Remove from the heat. Whisk in Dijon, dry mustard, garlic powder, smoked paprika, cayenne, salt, and pepper. Add the shredded cheddar, Gruyère, and fontina a handful at a time, stirring until fully melted and silky before adding more. Taste and adjust seasoning.

Step 6: Combine and assemble

Fold the drained macaroni into the cheese sauce until every curve is coated. Transfer to the prepared baking dish and smooth the top. Sprinkle the buttery panko evenly over the surface.

Step 7: Bake to bubbly and golden

Bake for 20–25 minutes, until the edges are bubbling and the topping is golden. For extra crunch, broil 1–2 minutes, watching closely. Let rest 5–10 minutes to set for clean scoops.

Step 8: Toss the simple salad

While the mac bakes or rests, whisk olive oil, lemon juice, Dijon, honey, salt, and pepper in a large bowl. Add greens, cucumber, tomatoes, and onion; toss just before serving. Plate the mac and cheese with a heap of salad for balance.

Pro Tips

• Shred your own cheese. Pre-shredded cheeses contain anti-caking agents that can make the sauce grainy.
• Season in layers. Salt the pasta water, season the sauce, then adjust after the cheeses melt.
• Keep pasta very al dente. Slightly undercooked pasta prevents mushy results after baking.
• Rest before serving. A 5–10 minute rest sets the sauce so it’s creamy, not runny.
• Broil carefully. A minute or two adds gorgeous color—stay close to avoid burning.

Variations

• Bacon-Jalapeño: Fold 6 slices crispy chopped bacon and 1 thinly sliced seeded jalapeño into the pasta before baking.
• Mushroom-Thyme: Sauté 8 oz (225 g) sliced cremini with 1 tbsp butter and 1 tsp fresh thyme; stir into the sauce before adding pasta.
• Gluten-Free: Use GF elbow pasta, GF panko, and swap rice flour for all-purpose flour in the roux (same amount).

Storage & Make-Ahead

Refrigerate leftovers in an airtight container up to 4 days. Reheat covered at 325°F (165°C) for 15–20 minutes or in the microwave with a splash of milk; broil briefly to re-crisp the top. To make ahead, assemble (do not bake), cool quickly, cover, and refrigerate up to 24 hours; bake 25–30 minutes from cold. Freeze unbaked, tightly wrapped, up to 2 months; thaw overnight in the refrigerator and bake as directed, adding 5–10 minutes. Frozen leftovers reheat best in the oven with a little milk.

Nutrition (per serving)

Approximate for 1/8 of recipe with salad: 740 calories; 44 g fat; 57 g carbohydrates; 25 g protein; 2 g fiber; 900 mg sodium. Values will vary based on brands and optional Parmesan.