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Ultimate Baked Mac and Cheese with Three Cheeses

A close-up shot of a serving of baked mac and cheese showing gooey cheese pulls and a golden, crispy topping.
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A rich, multi-cheese baked pasta casserole with a crisp topping, perfect as a side dish for your next gathering.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 6 tablespoons unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cayenne pepper
  • 8 ounces sharp cheddar cheese, shredded
  • 4 ounces Gruyère cheese, shredded
  • 4 ounces Monterey Jack cheese, shredded
  • 1 cup panko breadcrumbs
  • 2 tablespoons melted butter (for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 inch baking dish.
  2. Cook the elbow macaroni according to package directions until al dente. Drain the pasta and set it aside.
  3. In a large saucepan over medium heat, melt the 6 tablespoons of butter. Whisk in the flour and cook for one minute, stirring constantly to create a roux.
  4. Gradually whisk in the whole milk until the mixture is smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes.
  5. Remove the sauce from the heat. Stir in the salt, pepper, nutmeg, and cayenne pepper.
  6. Add the shredded cheddar, Gruyère, and Monterey Jack cheeses to the sauce. Stir until the cheese is completely melted and the sauce is smooth. This is your cheese sauce.
  7. Fold the cooked macaroni into the cheese sauce until the pasta is evenly coated.
  8. Pour the mixture into the prepared baking dish.
  9. In a small bowl, toss the panko breadcrumbs with the 2 tablespoons of melted butter. Sprinkle the breadcrumb mixture evenly over the top of the pasta.
  10. Bake for 25 to 30 minutes, or until the sauce is bubbly and the topping is golden brown.
  11. Let the baked mac and cheese rest for 10 minutes before serving.

Notes

  • Shred your own cheese from blocks for the best melting quality and flavor. Pre-shredded cheese contains anti-caking agents that affect creaminess.
  • For extra richness, substitute 1 cup of the milk with heavy cream.
  • You can prepare the pasta and cheese sauce up to the baking step one day ahead. Cover and refrigerate, then add topping and bake when ready, adding 10 minutes to the bake time.

Nutrition

Find it online: https://dishicious.com/baked-mac-and-cheese-ultimate-side-dish/