Print

Start by preheating your oven to 375°F (190°C) Recipe

Start by preheating your oven to 375°F (190°C) Recipe
Print Recipe

★★★★★

5.1 from 30 reviews

This Baked Three Cheese Macaroni is a comforting classic mac and cheese recipe featuring a rich and creamy cheese sauce made from sharp cheddar, mozzarella, and Parmesan cheeses. The perfectly cooked elbow macaroni is enveloped in a luscious blend of milk, heavy cream, butter, and flour, then baked to golden perfection with a crunchy paprika-spiced breadcrumb topping. Ideal for family dinners or special occasions, this dish delivers a gooey, cheesy, and satisfyingly crispy experience.

Ingredients

Scale

Pasta

  • 1 pound elbow macaroni

Cheese Sauce

  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk
  • 1 cup heavy cream
  • 8 ounces sharp cheddar cheese, shredded
  • 8 ounces mozzarella cheese, shredded
  • 4 ounces Parmesan cheese, grated
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg

Topping

  • 1/2 cup panko breadcrumbs
  • 1 teaspoon paprika (optional)

Instructions

  1. Preheat Your Oven and Prepare the Baking Dish: Preheat your oven to 375°F (190°C). Grease a 9×13 inch glass or ceramic baking dish thoroughly to prevent sticking and ensure even heat distribution during baking.
  2. Cook the Macaroni to Al Dente: Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook for 1-2 minutes less than the package instructions recommend for al dente, so the pasta does not become mushy when baked. Drain the macaroni thoroughly and set aside without rinsing to retain starch for better sauce adhesion.
  3. Make the Roux for the Cheese Sauce: In a large saucepan over medium heat, melt the butter completely. Sprinkle in the flour and whisk continuously for 1-2 minutes until the mixture becomes pale golden and fragrant, forming a smooth roux that removes the raw flour taste.
  4. Gradually Add Milk and Heavy Cream: Slowly pour in the whole milk in increments of about 1 cup, whisking continuously after each addition to avoid lumps. After all the milk is added and the mixture begins to thicken slightly, whisk in the heavy cream until fully incorporated and creamy.
  5. Simmer and Thicken the Sauce: Lower the heat and simmer gently for 5-7 minutes, stirring occasionally. The sauce should thicken enough to coat the back of a spoon. If too thick, add a splash of milk to adjust; if too thin, simmer a little longer while stirring frequently.
  6. Incorporate the Cheese – Low and Slow: Remove the sauce from heat to prevent graininess. Add the cheeses in handfuls—shredded sharp cheddar, mozzarella, and grated Parmesan—stirring until completely melted and the sauce is smooth and velvety.
  7. Season the Cheese Sauce: Stir in salt, black pepper, and ground nutmeg. Taste and adjust seasonings if needed to enhance the flavor complexity and balance the richness.
  8. Combine Pasta and Cheese Sauce: Gently fold the cooked macaroni into the cheese sauce until every piece is evenly coated and no clumps remain, ensuring a thoroughly cheesy mix.
  9. Transfer to Baking Dish and Top: Pour the cheesy macaroni mix into the prepared baking dish and spread evenly. In a small bowl, mix breadcrumbs with paprika if using, then sprinkle this crust evenly over the top of the macaroni.
  10. Bake to Golden Perfection: Bake uncovered for 20-25 minutes until bubbly around the edges and the breadcrumb topping turns golden brown and crispy. The cheese sauce underneath should be hot, melted, and gooey.
  11. Rest Before Serving: Let the baked macaroni and cheese rest for 5-10 minutes once out of the oven. This allows the sauce to set slightly, making serving easier and preventing runniness.

Notes

  • For best texture, undercook the pasta slightly since it will continue cooking in the oven.
  • Use freshly shredded cheeses for the best melting quality and flavor.
  • Do not skip resting the dish before serving to ensure optimal sauce consistency.
  • Optional paprika in the breadcrumb topping adds color and subtle smoky flavor but can be omitted to suit preference.
  • This recipe is not gluten-free due to flour and breadcrumbs; use gluten-free alternatives if needed.

Nutrition

Keywords: baked mac and cheese, three cheese macaroni, creamy mac and cheese, cheddar cheese recipe, comfort food, baked pasta

Find it online: https://cheflenacooks.com/start-by-preheating-your-oven-to-375f-190c-recipe-2/