This baked three-cheese macaroni and cheese is a rich, indulgent dish that takes classic comfort food to the next level. It’s loaded with cavatappi noodles smothered in a creamy cheese sauce made from sharp cheddar, Monterey Jack, and Gruyère, layered with sour cream, and topped with a golden, buttery panko crust. It’s exactly what I crave when I want something warm, cheesy, and absolutely satisfying.
Why I Love This Recipe
I love how this dish brings a gourmet twist to the traditional mac and cheese. The combination of three different cheeses makes every bite complex and creamy, while the sour cream layer adds unexpected richness. The crispy topping gives the perfect contrast in texture. It’s easy enough to make for a family dinner, but decadent enough to serve for special occasions or holidays. This is my go-to when I want comfort food that really delivers.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
16 oz cavatappi noodles
2 cups whole milk
2 cups half & half
¼ cup unsalted butter (room temperature) + 2 Tbsp for greasing
¼ cup all‑purpose flour
2 cups sharp yellow cheddar, shredded
2 cups Monterey Jack, shredded
2 cups Gruyère, shredded
1 cup sour cream
1 Tbsp Dijon mustard
2 tsp seasoned salt (like Lowry’s)
1 tsp dried parsley
½ tsp black pepper
For the topping:
1 cup panko breadcrumbs
3 Tbsp unsalted butter, melted
1 tsp dried parsley
½ tsp kosher salt
Directions
I preheat the oven to 350°F and butter a 4‑quart casserole dish with 2 tablespoons of room temperature butter.
I boil the cavatappi noodles in a large pot for 8 minutes until al dente, then drain and return them to the pot.
While the noodles cook, I melt the remaining ¼ cup of butter in a large saucepan over medium‑high heat, then whisk in the flour until it’s fully combined and lightly browned.
I slowly pour in the whole milk and half & half, whisking constantly to keep it smooth.
I stir in the Dijon mustard, seasoned salt, dried parsley, and black pepper, cooking for 6–8 minutes until the sauce thickens.
Off the heat, I mix in the shredded cheddar and Monterey Jack cheeses, adding them a bit at a time and whisking until smooth.
I pour this luscious cheese sauce over the cooked noodles and stir until everything is well coated.
In the prepared dish, I layer half the cheesy noodles, then sprinkle 1½ cups of Gruyère over them. I dollop the sour cream on top and spread it into an even layer.
I add the remaining cheesy noodles, topping them with the last ½ cup of Gruyère.
For the topping, I mix the panko breadcrumbs with melted butter, dried parsley, and kosher salt in a bowl.
I sprinkle the topping evenly over the mac and cheese.
I bake it for 30 minutes until the top is golden and the cheese sauce is bubbling.
After baking, I let it rest for 10–15 minutes so everything sets up perfectly before serving.
Servings and Timing
This recipe makes about 8 generous servings.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Variations
I sometimes swap the Gruyère for Fontina or Havarti for a slightly different melt and flavor.
For a spicy twist, I add diced jalapeños or a pinch of cayenne to the cheese sauce.
When I’m short on time, I skip the sour cream layer and just mix it into the cheese sauce—it’s still delicious.
Storage/Reheating
Once cooled, I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the oven at 350°F, covered with foil, for about 20 minutes or until hot. A splash of milk added before reheating helps bring back the creamy texture. If I’m in a hurry, the microwave works too—I just stir halfway through to heat evenly.
FAQs
How can I prevent the mac and cheese from drying out in the oven?
I make sure the noodles are just coated in sauce (not dry) and don’t overbake. Letting it rest after baking helps retain moisture too.
Can I make this ahead of time?
Yes, I assemble everything (except the topping), cover, and refrigerate it for up to a day. When ready, I add the topping and bake as directed.
What’s the best cheese combination for this dish?
I love the mix of sharp cheddar for bite, Monterey Jack for creaminess, and Gruyère for nuttiness. Grating my own cheese makes a big difference.
Can I use different pasta shapes?
Absolutely. While I prefer cavatappi for its texture and sauce-holding curves, elbow macaroni, penne, or shells work well too.
How do I make it less rich?
To lighten it a bit, I use more milk instead of half & half, reduce the cheese slightly, or skip the sour cream layer.
Conclusion
This baked three-cheese mac and cheese is the kind of comfort food I keep coming back to—ultra creamy, deeply cheesy, and topped with the most irresistible golden crunch. Whether I’m serving it up for a holiday meal or just a cozy dinner, it never fails to impress. Once I try it this way, it’s hard to go back to the box.
A rich, baked macaroni and cheese with three cheeses, sour cream, and a buttery panko breadcrumb topping.
Ingredients
16 oz cavatappi noodles
2 cups whole milk
2 cups half & half
¼ cup unsalted butter (room temperature) + 2 Tbsp
¼ cup all‑purpose flour
2 cups sharp yellow cheddar, shredded
2 cups Monterey Jack, shredded
2 cups Gruyère, shredded
1 cup sour cream
1 Tbsp Dijon mustard
2 tsp seasoned salt (e.g. Lowry’s)
1 tsp dried parsley
½ tsp black pepper
For the topping:
1 cup panko breadcrumbs
3 Tbsp unsalted butter, melted
1 tsp dried parsley
½ tsp kosher salt
Instructions
Preheat oven to 350 °F. Butter a 4‑quart casserole dish (bottom and sides) with 2 Tbsp room temperature butter; set aside.
In a large pot, boil cavatappi noodles for 8 minutes (to al dente). Drain and return to pot.
While noodles boil, in a large saucepan over medium‑high heat, melt remaining ¼ cup butter. Whisk in flour until fully combined and lightly browned.
Slowly pour in whole milk and half & half, whisking constantly to avoid lumps.
Add Dijon mustard, seasoned salt, dried parsley, and black pepper. Cook for 6–8 minutes, whisking, until sauce thickens.
Remove from heat and stir in shredded cheddar and Monterey Jack cheeses in ~1 cup portions, whisking until smooth.
Pour cheese sauce into the pot with noodles and stir to coat evenly.
Spoon half the cheesy noodles into the prepared baking dish. Sprinkle 1½ cups of Gruyère over them. Dollop sour cream over the Gruyère and smooth into an even layer.
Add remaining cheesy noodles over sour cream, and top with the remaining ½ cup of Gruyère.
In a bowl, combine panko, melted butter, dried parsley, and kosher salt for the topping.
Sprinkle the topping mixture evenly over the mac & cheese.
Bake for 30 minutes, or until golden brown and cheese sauce is bubbly.
Let the casserole rest 10–15 minutes before serving to allow the sauce to set.
Notes
You may use all whole milk or all half & half; using all half & half makes it richer.
Cook pasta to al dente so it doesn’t become mushy during baking.
Grate your own cheese rather than using pre-shredded, for better melting.
Nutrition
Calories:871 kcal
Sugar:6 g
Sodium:1320 mg
Fat:55 g
Saturated Fat:33 g
Unsaturated Fat:(monounsaturated + polyunsaturated) 18 g
