ADVERTISEMENT
Three-Cheese Baked Macaroni: The Ultimate Comfort Food
There’s nothing quite like the creamy, cheesy goodness of baked macaroni. Whether it’s a family dinner, a potluck, or a cozy night in, Three-Cheese Baked Macaroni is the kind of dish that always hits the spot. It’s indulgent, comforting, and so incredibly easy to make. The combination of three types of cheese ensures a melt-in-your-mouth experience, while the crispy, golden top adds the perfect finishing touch.
In this recipe, you’ll discover how to create a rich and flavorful mac and cheese with layers of cheesy goodness, and a crispy topping that everyone will love. The best part? It’s all made with ingredients you probably already have in your kitchen, so you can enjoy this classic comfort food any time you want.
Why You’ll Love Three-Cheese Baked Macaroni
- Cheesy, Creamy Perfection: The blend of three cheeses creates a beautifully creamy, rich sauce that coats each bite of pasta perfectly.
- Golden, Crispy Topping: The breadcrumbs on top get wonderfully crispy as the macaroni bakes, providing a satisfying texture contrast to the creamy pasta underneath.
- Customizable: This recipe is versatile, allowing you to use your favorite cheeses and adjust seasonings to suit your taste.
- Great for Any Occasion: Whether it’s a weeknight dinner, a special holiday meal, or a dish to take to a gathering, this Three-Cheese Baked Macaroni will always be a crowd-pleaser.
Three-Cheese Baked Macaroni Recipe
Ingredients:
- 1 lb elbow macaroni (or your favorite pasta shape)
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 3 cups whole milk
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika (optional, for extra flavor)
- Salt and freshly ground black pepper to taste
- 1/2 cup breadcrumbs (preferably panko for extra crispiness)
- 2 tablespoons butter (for the breadcrumb topping)
Instructions:
- Cook the Pasta: Begin by cooking the elbow macaroni (or pasta of your choice) according to the package instructions. Once cooked, drain and set aside.
- Prepare the Cheese Sauce: In a large saucepan, melt the 1/4 cup of butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to create a roux (a thickening base for the sauce). Gradually add the milk, whisking constantly to avoid lumps. Continue to cook and whisk until the mixture thickens and begins to simmer—about 4-5 minutes.
- Add the Cheeses: Once the sauce has thickened, lower the heat and add the shredded cheddar, mozzarella, and grated Parmesan. Stir until all the cheese has melted into the sauce. Season with garlic powder, onion powder, paprika (if using), salt, and pepper. Taste and adjust seasoning as needed.
- Combine the Pasta and Cheese Sauce: Add the cooked macaroni to the cheese sauce and stir to coat the pasta evenly. If the sauce seems too thick, add a little extra milk to reach your desired consistency.
- Transfer to a Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray and pour the macaroni and cheese mixture into the dish.
- Prepare the Topping: In a small bowl, melt the remaining 2 tablespoons of butter. Combine the melted butter with the breadcrumbs and sprinkle this mixture evenly over the top of the macaroni and cheese.
- Bake: Place the dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and crispy. For an even crispier topping, broil for the last 2-3 minutes, but keep an eye on it to prevent burning.
ADVERTISEMENT
ADVERTISEMENT
