Baked Macaroni Three Cheeses (Printable Version)

Tender macaroni baked with a creamy three-cheese sauce and a crispy golden topping.

# What You'll Need:

→ Pasta

01 - 14 oz elbow macaroni

→ Cheese Sauce

02 - 3 tbsp unsalted butter
03 - 3 tbsp all-purpose flour
04 - 3 cups whole milk
05 - 1/2 tsp salt
06 - 1/4 tsp black pepper
07 - 1/4 tsp ground mustard (optional)
08 - 1 1/2 cups shredded sharp cheddar cheese
09 - 1 cup shredded mozzarella cheese
10 - 1/2 cup finely grated parmesan cheese

→ Topping

11 - 1 cup panko breadcrumbs
12 - 2 tbsp unsalted butter, melted
13 - 1/4 cup grated parmesan cheese
14 - 1 tbsp chopped fresh parsley (optional)

# How to Make It:

01 - Preheat oven to 350°F. Lightly grease a 2-quart baking dish.
02 - Boil elbow macaroni in salted water until just al dente. Drain and set aside.
03 - Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
04 - Gradually whisk in milk, then add salt, pepper, and optional ground mustard. Stir continuously until sauce thickens, approximately 5 to 7 minutes.
05 - Remove from heat and stir in shredded cheddar, mozzarella, and grated parmesan until fully melted and smooth.
06 - Mix cooked macaroni with cheese sauce until evenly coated. Transfer mixture to the prepared baking dish.
07 - Combine panko breadcrumbs, melted butter, and grated parmesan in a small bowl. Sprinkle mixture evenly over the macaroni.
08 - Bake for 25 to 30 minutes until topping is golden brown and sauce is bubbling around edges.
09 - Allow to rest for 5 minutes before sprinkling with fresh parsley and serving.

# Expert Insights:

01 -
  • The combination of three cheeses creates layers of flavor—sharp cheddar for bite, creamy mozzarella for texture, and nutty parmesan for depth—that's far more interesting than anything from a box
  • The crispy panko topping stays golden and crunchy even after the pasta soaks up the sauce, giving you that textural contrast that makes every bite satisfying
  • It comes together in under an hour and feels restaurant-quality, which means you can serve it confidently to family or guests without stress
02 -
  • The sauce will look a bit thinner than you expect when you first combine it with the pasta—this is normal and correct. It'll thicken more as it bakes and the starches from the pasta absorb some of the liquid. If you make it too thick before baking, you'll end up with gluey mac and cheese.
  • Don't skip cooking the roux for a full minute. This cooks out the raw flour taste that can sometimes linger in cheese sauces if you rush it. The nutty smell is your signal that it's done.
  • Grating your own cheese from blocks instead of using pre-shredded makes a dramatic difference in how smoothly it melts. Pre-shredded cheese has anti-caking agents that prevent melting and create a slightly grainy sauce.
03 -
  • If your sauce breaks or seems grainy after adding cheese, whisk in a tablespoon of cold milk off the heat and stir gently—this usually fixes it by cooling things down and allowing the cheese to emulsify properly
  • Make this up to a day ahead and refrigerate it unbaked, then just add 5 to 10 minutes to your baking time if it's cold from the fridge. This is perfect for meal prep or when you want dinner ready in minutes

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