Three-Cheese Baked Macaroni
Creamy, cheesy, and impossibly comforting, Three-Cheese Baked Macaroni is a classic dish that warms the kitchen and makes everyone ask for seconds.
Servings: 4 servings
Equipment
- Baking Dish
- Medium Saucepan
- Large Pot
- Whisk
Ingredients
Ingredients
- 2 cups Macaroni, dry Cook according to package directions; drain and set aside.
- 1 cup Cheddar cheese, shredded Sharp cheddar is recommended for flavor.
- 1 cup Mozzarella cheese, shredded Low-moisture or whole milk mozzarella works best.
- 1/2 cup Parmesan cheese, grated Freshly grated for best flavor.
- 2 cups Milk Whole milk preferred, at room temperature.
- 1/4 cup Butter, unsalted Cut into pieces.
- 1/4 cup Flour, all-purpose
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or similar-sized casserole dish with a bit of butter or nonstick spray.
- Bring a large pot of salted water to a boil. Add the macaroni and cook until just al dente—about 1 minute less than package directions. Drain and set the pasta aside in the pot.
- In a medium saucepan over medium heat, melt the butter. Watch carefully so it does not brown.
- Once the butter is melted, add the flour and whisk continuously for about 1 to 2 minutes to form a smooth roux.
- Gradually pour in the milk while whisking constantly to prevent lumps. Continue stirring until the mixture thickens and starts to bubble gently, about 4 to 6 minutes.
- Reduce heat to low. Stir in the cheddar cheese, mozzarella cheese, and Parmesan cheese a handful at a time, stirring until each addition melts into a smooth sauce. Taste and season with salt and pepper if needed.
- Pour the cheese sauce over the cooked macaroni and stir gently until all pasta is evenly coated.
- Transfer the macaroni and cheese mixture into the prepared baking dish, spreading it into an even layer.
- Place the baking dish in the preheated oven and bake for 20 minutes, or until the top is bubbly and lightly golden.
- If you like a crispier top, broil for 1 to 2 minutes at the end—watch closely to prevent burning.
- Remove from oven and let rest for 5 minutes before serving to set the sauce slightly.
Notes
For extra creaminess, substitute half-and-half for milk or add 2 tablespoons of cream cheese to the sauce. Store leftovers in an airtight container for up to 3–4 days.