Creamy Three-Cheese Macaroni and Cheese

Ingredients (Click to collapse)

• 1 pound elbow macaroni
• 1/2 cup (1 stick) unsalted butter
• 1/2 cup all-purpose flour
• 6 cups whole milk, warmed
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional, for a kick)
• 4 cups (16 oz) shredded sharp cheddar cheese
• 2 cups (8 oz) shredded Gruyere cheese
• 1/2 cup (2 oz) grated Parmesan cheese
• 1 cup panko breadcrumbs (for topping)

Preparation Steps (Click to collapse)

1. Preheat & Prep: Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
2. Cook Macaroni: Cook macaroni according to package directions until al dente. Drain and set aside.
3. Make Roux: In a large saucepan or Dutch oven, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, until a light golden roux forms.
4. Add Milk: Gradually whisk in the warmed milk, a little at a time, ensuring no lumps. Continue whisking until the sauce thickens and comes to a gentle boil.
5. Season Sauce: Remove from heat. Stir in salt, black pepper, and cayenne pepper (if using).
6. Melt Cheese: Add shredded cheddar and Gruyere cheeses to the sauce, stirring until completely melted and smooth.
7. Combine: Add the drained macaroni to the cheese sauce and stir until evenly coated.
8. Assemble: Pour the macaroni mixture into the prepared baking dish.
9. Topping: In a small bowl, combine panko breadcrumbs and grated Parmesan cheese. Sprinkle evenly over the macaroni.
10. Bake: Bake for 25-30 minutes, or until bubbly and the topping is golden brown.
11. Rest & Serve: Let rest for 10 minutes before serving.

Serving Suggestions

Serve with a fresh green salad or roasted vegetables for a balanced meal.