Classic Three-Cheese Baked Macaroni (Printable Version)

Creamy, cheesy macaroni baked until golden, delivering homestyle comfort in every bite.

# Ingredient List:

→ Main Components

01 - 16 ounces elbow macaroni
02 - 4 cups shredded sharp cheddar cheese
03 - 2 cups shredded mozzarella cheese
04 - 1 cup grated Parmesan cheese

→ Sauce

05 - 4 cups whole milk
06 - 4 tablespoons unsalted butter
07 - 1/4 cup all-purpose flour
08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - 1/2 teaspoon ground mustard
11 - 1/4 teaspoon ground nutmeg

→ Topping

12 - 1 cup panko breadcrumbs
13 - 2 tablespoons melted butter

# Directions:

01 - Heat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
02 - Cook elbow macaroni in a large pot of salted boiling water until al dente. Drain and set aside.
03 - Melt 4 tablespoons butter in a saucepan over medium heat. Whisk in flour and cook, stirring, for 1-2 minutes until lightly golden.
04 - Gradually pour in whole milk while whisking to avoid lumps. Add salt, black pepper, ground mustard, and nutmeg; continue cooking, stirring constantly, until thickened.
05 - Remove pan from heat. Add sharp cheddar, mozzarella, and Parmesan cheeses. Stir until well combined and smooth.
06 - Fold drained macaroni into cheese sauce, ensuring even coating.
07 - Spread macaroni mixture in prepared baking dish. Evenly sprinkle panko breadcrumbs over top and drizzle with melted butter.
08 - Bake uncovered for 25-30 minutes until the topping is golden brown and the filling bubbles.
09 - Allow to cool for 5 minutes before serving warm.

# Expert Advice:

01 -
  • Uses just one pot for boiling and one dish for baking
  • Perfect for making ahead and reheating throughout the week
  • Mix of cheeses gives depth and melty texture every time
  • Crispy breadcrumb topping turns simple pasta into a true showstopper
02 -
  • High in protein and calcium thanks to all those cheeses
  • Fantastic for feeding a crowd or prepping ahead for busy weeks
  • Any medium pasta shape can work if you cannot find elbows
  • Of all the cheeses cheddar is my favorite for its zippy flavor It reminds me of Sunday lunches at my grandma's house where she never skimped on the cheese She said that the best bites always had (a little bit of crust and a whole lotta cheese)
03 -
  • Shred your own cheese blocks at home because pre-shredded cheese can have anti-caking agents that make your sauce grainy
  • Never skip resting time after baking because the slices stay neat and you will not lose any of that luscious cheese sauce
  • If the breadcrumbs start to brown too quickly cover loosely with foil for the last 10 minutes of baking

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