Three Cheese Mac and Cheese
A comforting and creamy dish that combines sharp cheddar, Gruyère, and Parmesan for a delightful family-friendly meal.
Ingredients
Pasta
- 8 ounces macaroni pasta (elbow, shells, or your choice)
Cheeses
- 1 cup sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 1/2 cup Parmesan cheese, grated
Sauce Base
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk (or substitute almond milk for a dairy-free version)
- 1/2 teaspoon garlic powder (optional)
- Salt and pepper to taste
Toppings
- 1 cup breadcrumbs (for topping; Panko works great for extra crunch)
- 2 tablespoons olive oil (for breading)
Instructions
Preparation
- In a large pot of salted boiling water, cook the macaroni according to package instructions until al dente. Drain and set aside.
- In a large saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for about 1 minute until slightly golden.
- Gradually whisk in the milk, stirring continuously to avoid lumps. Keep stirring until the mixture thickens and bubbles gently.
- Reduce the heat to low and stir in the cheddar, Gruyère, and Parmesan until melted and creamy. Season with garlic powder, salt, and pepper.
- Add the cooked pasta to the cheese sauce, stirring until all the pasta is well coated.
Baking
- Preheat your oven to 350°F (175°C). Transfer the mac and cheese to a greased baking dish.
- In a small bowl, combine breadcrumbs with olive oil, and sprinkle this mixture evenly over the mac and cheese.
- Place the dish in the oven and bake for 15-20 minutes, or until the top is golden brown and crispy.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. For make-ahead, assemble and refrigerate overnight, adding more baking time.