3-Cheese Mac and Cheese
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America's ultimate comfort food hug in a bowl, elevated far beyond the basic boxed version. Our three-cheese blend creates liquid gold, while a proper béchamel base ensures that silky creaminess that coats every elbow. The golden panko-butter crust adds the textural contrast that makes each bite absolutely perfect.
Time & Quantities
Method & Ingredients
Required Equipment: Large pot, medium saucepan, whisk, 9x13 inch baking dish, box grater
Cooking Method: Baking
Ingredients
- 1 lb elbow macaroni
- 4 tablespoons butter (divided)
- 3 tablespoons all-purpose flour
- 2 1/2 cups whole milk
- 8 oz sharp cheddar cheese (grated)
- 4 oz Gruyère cheese (grated)
- 2 oz cream cheese
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon nutmeg
- Salt and white pepper to taste
- 1 cup panko breadcrumbs
- 2 tablespoons butter (melted)
- Paprika for dusting
Instructions
- Preheat oven to 375°F (190°C) and grease a 9x13 inch baking dish.
- Cook macaroni according to package directions until just shy of al dente - it will finish cooking in the oven. Drain and set aside.
- In a medium saucepan, melt 3 tablespoons butter over medium heat. Whisk in flour and cook for 2 minutes to create a roux - this eliminates any raw flour taste.
- Gradually whisk in milk, ensuring no lumps form. Cook, whisking constantly, until thickened, about 5-7 minutes.
- Remove from heat and whisk in cream cheese until smooth, then add Dijon, garlic powder, nutmeg, salt, and white pepper.
- Gradually add grated cheddar and Gruyère, whisking until melted and smooth - this three-cheese blend is pure magic!
- Fold in cooked macaroni until every piece is coated in that gorgeous cheese sauce.
- Transfer to prepared baking dish.
- In a small bowl, mix panko with melted butter and sprinkle evenly over the top. Dust with paprika for color.
- Bake for 20-25 minutes until bubbly and golden brown on top - resist the urge to dig in immediately, let it set for 5 minutes!
Storage & Make-Ahead
Storage Advice: Refrigerate for up to 3 days. Reheat covered in a 350°F (175°C) oven until warmed through, adding a splash of milk if needed.
Make-Ahead & Freezing Tips: Freezes well for up to 2 months before baking. Thaw overnight, then bake as directed, adding 10-15 minutes to cooking time.
Nutritional & Dietary Information
Nutritional Information:
- Calories: 425
- Protein: 18g
- Fat: 22g (Saturated: 14g)
- Carbohydrates: 42g (Fiber: 2g, Sugar: 6g)
- Vitamin A: 15% DV
- Vitamin C: 2% DV
- Calcium: 35% DV
- Iron: 8% DV
Allergen Information: Contains gluten (pasta, flour), dairy (milk, cheese, butter)
Dietary Information: Not suitable for gluten-free or dairy-free diets. Contains high amounts of dairy.
Serving & Variations
Serving Suggestions: Serve hot in generous portions. Garnish with chopped chives or crispy bacon bits. Perfect alongside a simple green salad or roasted vegetables for balance.
Wine or Drink Pairing: Pair with light red wines like Pinot Noir from Oregon or crisp white wines like Chardonnay from California. Beer works wonderfully - try wheat beers or light lagers.
Possible Recipe Variations: Add lobster or crab for luxury, bacon or ham for smokiness, or jalapeños for heat. Try different cheese combinations like smoked gouda or fontina for variety.
Additional Notes: The roux-based béchamel prevents the cheese from breaking and creates that silky texture. Don't skip this step for inferior shortcuts!