Description
An ultra-creamy, foolproof baked mac and cheese featuring a three-cheese blend of sharp cheddar, Gruyère, and cream cheese. This beginner-proof recipe uses simple pantry staples to create a rich, smooth sauce with a crispy breadcrumb topping.
Ingredients
Scale
- 1 pound elbow macaroni
- 1 tablespoon salt (for pasta water)
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 4 oz cream cheese, softened
- ½ teaspoon garlic powder
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
- ½ cup Panko breadcrumbs
- 2 tablespoons melted butter (for topping)
- ½ cup extra cheese, optional (for topping)
Instructions
- Preheat oven to 350°F (175°C).
- Shred the cheddar and Gruyère cheese and cut the cream cheese into cubes to soften.
- Bring a large pot of salted water to a boil. Add macaroni and cook until al dente (about 1 minute less than package directions). Drain and set aside; do not rinse.
- In a large saucepan, melt 4 tablespoons of butter over medium heat. Whisk in flour and cook for 1-2 minutes until light blonde.
- Slowly whisk in milk and cook until the mixture thickens enough to coat the back of a spoon (3-4 minutes). Remove from heat.
- Gradually add shredded cheddar, Gruyère, and softened cream cheese, stirring gently until fully melted. Stir in garlic powder, Dijon mustard, salt, and pepper.
- Combine the cooked pasta with the cheese sauce in a 9×13 inch baking dish.
- Mix Panko breadcrumbs with 2 tablespoons of melted butter and sprinkle over the top. Add extra cheese if desired.
- Bake for 20-25 minutes until golden brown and bubbly.
- Let rest for 5-10 minutes before serving to allow the sauce to set.
Notes
Shred your own cheese to avoid anti-caking agents that prevent smooth melting. Do not overcook the pasta as it will continue to cook in the oven. Let the dish rest for 10 minutes after baking to ensure the sauce thickens properly. For a gluten-free version, use gluten-free pasta and Panko. For a vegan version, use vegan butter, almond milk, and vegan cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the dish
- Calories: 450
- Sugar: 6
- Sodium: 400
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 42
- Fiber: 2
- Protein: 18
Keywords: mac and cheese, baked mac and cheese, three cheese mac, comfort food, easy dinner, creamy mac and cheese, family friendly recipe