Description
This Three-Cheese Baked Macaroni recipe is the ultimate comfort food, loaded with sharp cheddar, gooey mozzarella, and nutty Parmesan. Perfect for weeknights, potlucks, or holidays, it’s creamy, golden-topped, and irresistibly cheesy. Ideal for pasta lovers looking for a delicious homemade baked mac and cheese.
Ingredients
2 cups elbow macaroni
2 cups sharp cheddar cheese, shredded
1 ½ cups mozzarella cheese, shredded
1 cup Parmesan cheese, grated
4 tablespoons butter
3 tablespoons all-purpose flour
3 cups whole milk
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder (optional)
½ cup breadcrumbs (optional, for topping)
Instructions
1. Bring a large pot of salted water to a boil. Add elbow macaroni and cook until just al dente. Drain and set aside.
2. In a medium saucepan, melt butter over medium heat. Whisk in flour and stir for 1-2 minutes to form a roux.
3. Slowly pour in the milk while whisking to prevent lumps. Simmer for 4-5 minutes until the sauce thickens.
4. Lower the heat and stir in cheddar, mozzarella, and Parmesan. Mix until melted and smooth. Season with salt, pepper, and optional garlic powder.
5. Preheat oven to 375°F (190°C). Toss pasta with the cheese sauce and transfer to a greased 9×13-inch baking dish.
6. Sprinkle extra cheese and breadcrumbs on top if using.
7. Bake uncovered for 20–25 minutes or until golden and bubbly. Broil for 2–3 minutes to crisp the top.
8. Let sit for 5 minutes before serving.
Notes
For ultra creaminess, use freshly shredded cheese instead of pre-shredded.
Avoid overheating the cheese sauce to prevent a grainy texture.
Feel free to customize with cooked bacon, jalapeños, or hot sauce for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 5g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg