3 cheese mac and cheese recipe
This creamy, comforting 3 cheese mac and cheese recipe combines sharp cheddar, mozzarella, and parmesan into a silky cheese sauce, baked until golden brown with a crispy topping. The ultimate comfort food and perfect side dish for family dinners or holidays.
Ingredients
- Pasta Base
- 1 pound elbow macaroni or shells, cooked al dente in boiling water
- 1 tablespoon salt for pasta water
- Cheese Sauce
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups whole milk warm, so it blends smoothly when you add milk
- 2 cups sharp cheddar cheese shredded
- 1 cup mozzarella cheese shredded
- ½ cup parmesan cheese grated
- ½ teaspoon salt adjust to taste
- ½ teaspoon black pepper
- ½ teaspoon paprika optional, adds warmth
- Topping
- ½ cup breadcrumbs plain or panko
- 2 tablespoons melted butter
- ¼ cup parmesan cheese grated
Instructions
- Cook pasta: Bring a large pot of boiling water to a boil. Add salt and pasta. Cook until al dente, then drain and set aside.
- Make roux: In a large saucepan over medium heat, melt unsalted butter. Whisk in flour and continue to cook for 1–2 minutes, until lightly golden.
- Build cheese sauce: Slowly add milk, whisking constantly, until mixture thickens (about 5 minutes).
- Add cheese: Remove from heat. Stir in cheddar, mozzarella, and parmesan until smooth and creamy. Season with salt, pepper, and paprika.
- Combine pasta and sauce: Fold drained pasta into cheese sauce until fully coated.
- Prepare topping: Mix breadcrumbs, melted butter, and parmesan in a small bowl.
- Bake: Transfer mac and cheese to a greased baking dish, sprinkle topping evenly, and bake at 375°F for 15 minutes, or until bubbly and golden brown.
- Serve hot: Garnish with parsley if desired and enjoy the ultimate comfort food.
Notes
- Don’t use only pre-shredded cheese: It often has anti-caking agents that prevent smooth melting. Shred your own for the best texture.
- Warm your milk: Cold milk can make the sauce seize up. Heat it slightly before whisking in.
- Season the pasta water: Salting boiling water ensures the pasta itself is flavorful.
- Avoid overbaking: Too long in the oven and the pasta dries out. 15–20 minutes is perfect.
- Balance cheese flavors: Sharp cheddar is essential for tang — don’t skip it.