Three-Cheese Baked Macaroni

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Golden, bubbling, and dripping with rich, gooey cheese, this Three-Cheese Baked Macaroni is the kind of comfort food that hugs your soul. With a velvety smooth cheese sauce made from a perfect trio of cheddar, mozzarella, and Parmesan, every bite offers layers of flavor and texture. The crispy golden top gives way to a creamy, cheesy center that will have everyone reaching for seconds.

Whether you’re hosting a casual weeknight dinner, potluck, or holiday gathering, this dish is an easy crowd-pleaser that never fails to impress. With its nostalgic flavors and upgraded cheesiness, this baked macaroni turns a classic into something extraordinary. Let’s dive into what makes this dish a go-to favorite in every cheese lover’s kitchen.

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Why You’ll Love This Three-Cheese Baked Macaroni

• Ultra Creamy Texture: Thanks to the combination of three cheeses, the sauce coats every noodle luxuriously.
• Perfectly Balanced Flavor: Sharp cheddar, gooey mozzarella, and nutty Parmesan come together in perfect harmony.
• Golden Baked Top: A quick oven broil creates a crave-worthy crust.
• Make-Ahead Friendly: Assemble in advance and just pop it in the oven when ready to serve.
• Versatile & Customizable: Add bacon, breadcrumbs, or even jalapeños for your own twist.

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Preparation Phase & Tools to Use

Before diving into the creamy goodness, having the right tools will make your cooking process smoother and more enjoyable:

• Large Saucepan: Essential for boiling your pasta to al dente.
• Medium Saucepan: Used to prepare your cheese sauce evenly without burning.
• Whisk: Crucial for ensuring a lump-free roux and smooth sauce.
• Oven-Safe Baking Dish (9×13 inch): Where the magic happens—baking everything into golden perfection.
• Wooden Spoon or Silicone Spatula: Great for stirring and folding ingredients together without damaging the pasta.
• Box Grater: Freshly grated cheese melts better and enhances flavor.

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Ingredients for the Three-Cheese Baked Macaroni

• Elbow Macaroni: The classic choice for mac and cheese; holds sauce perfectly in every curve.
• Sharp Cheddar Cheese: Brings a bold, tangy flavor that forms the backbone of the cheese sauce.
• Mozzarella Cheese: Adds the gooey, stretchy texture we all love in baked pasta dishes.
• Parmesan Cheese: Offers nutty, salty complexity and adds a crispy edge when baked.
• Butter: The base of your roux, giving richness to the sauce.
• All-Purpose Flour: Helps thicken the cheese sauce to a creamy consistency.
• Whole Milk: Creates the luscious, velvety body of the sauce.
• Salt and Pepper: Simple seasonings that bring balance to the richness.
• Garlic Powder (optional): Adds a subtle savory depth.
• Breadcrumbs (optional topping): For an extra-crunchy finish.

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How To Make the Three-Cheese Baked Macaroni

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente. Drain and set aside. Don’t overcook—they’ll continue cooking in the oven.

Step 2: Make the Roux

In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and stir continuously for about 1-2 minutes until it forms a smooth paste with a slight golden hue.

Step 3: Create the Cheese Sauce

Slowly add milk to the roux while whisking to avoid lumps. Let it simmer gently until thickened, about 4-5 minutes. Reduce the heat and stir in the cheddar, mozzarella, and Parmesan until completely melted and smooth. Season with salt, pepper, and garlic powder if using.

Step 4: Combine and Layer

Preheat your oven to 375°F (190°C). In a large bowl, toss the cooked pasta with the cheese sauce until evenly coated. Pour everything into a greased 9×13-inch baking dish. Top with extra shredded cheese and breadcrumbs if desired.

Step 5: Bake to Perfection

Bake uncovered for 20-25 minutes until the top is bubbling and golden brown. Broil for the last 2-3 minutes for an extra-crispy top.

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Serving and Storing This Baked Macaroni

Serve hot and melty, right out of the oven with a simple green salad or roasted vegetables on the side. For family-style meals or gatherings, this dish holds its warmth well and stays satisfying even as it cools.

To store leftovers, let the dish cool completely before transferring to an airtight container. It will keep in the refrigerator for up to 4 days. To reheat, bake at 350°F (175°C) covered with foil for about 15 minutes, or microwave in portions.

This macaroni also freezes well. Wrap tightly with foil and freeze for up to 2 months. Thaw in the fridge overnight before baking.

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Frequently Asked Questions

Can I use other pasta shapes?

Absolutely. Shells, cavatappi, or rotini all work well because they hold onto the cheese sauce beautifully.

Can I make this dish gluten-free?

Yes! Use gluten-free pasta and substitute the flour with a gluten-free alternative like rice flour or cornstarch.

What’s the best cheese substitute?

You can swap mozzarella for Monterey Jack or use Gruyère in place of Parmesan for a more decadent twist.

Can I prep this ahead of time?

Yes, assemble the entire dish and store it in the fridge for up to 24 hours before baking.

How do I prevent the cheese sauce from becoming grainy?

Make sure the sauce is thick and the heat is low when you add the cheese. Stir gently and avoid overheating once the cheese is added.

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Want More Pasta Comfort Food Ideas?

If this cheesy dream was everything you hoped for, try these next from the Kitchen By Kate archives:

• Honey Pepper Chicken Mac and Cheese for a sweet-savory spin.
• Ultimate Cheesy Chicken Spaghetti if you love a creamy chicken twist.
• Million Dollar Ravioli Casserole that’s decadently rich and hearty.
• Beef and Rotini in Garlic Parmesan Sauce for a meatier, garlicky alternative.
• Classic Baked Mac and Cheese Recipe to keep it timeless.

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Save This Pin For Later

📌 Save this recipe to your Pinterest comfort food board so you can come back to it any time: Kitchen By Kate on Pinterest

And let me know in the comments how yours turned out. Did you stick with the three cheeses or sneak in a fourth? Did you go spicy or classic?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

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