Description
This Three-Cheese Baked Macaroni recipe is the ultimate comfort food, made with sharp cheddar, mozzarella, and Parmesan for a rich, creamy, and cheesy baked pasta dish. Perfect for family dinners, potlucks, or cozy nights in. Easy, crowd-pleasing, and freezer-friendly mac and cheese recipe.
Ingredients
1 pound elbow macaroni
4 tablespoons butter
1/4 cup all-purpose flour
2 cups whole milk
1 cup heavy cream
2 cups sharp cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/2 cup breadcrumbs (optional for topping)
Instructions
1. Bring a large pot of salted water to a boil and cook the elbow macaroni until just shy of al dente. Drain and set aside.
2. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes until it forms a golden roux.
3. Gradually add the milk and heavy cream, whisking constantly. Bring to a simmer until the mixture thickens.
4. Stir in cheddar, mozzarella, and Parmesan cheeses until melted and smooth. Season with salt, pepper, garlic powder, and paprika.
5. Add the cooked pasta into the cheese sauce and mix to coat evenly.
6. Pour the pasta mixture into a greased baking dish and smooth the top.
7. Sprinkle additional cheese and optional breadcrumbs over the top.
8. Bake at 375°F for 20–25 minutes or until the top is bubbly and golden.
9. Let it rest for 5 minutes before serving.
Notes
This recipe freezes well for up to 2 months.
Use freshly shredded cheese for best melting results.
Add a splash of milk when reheating to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 5g
- Sodium: 530mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 95mg