I love this indulgent, creamy casserole—it’s a rich blend of three cheeses nestled in tender macaroni, baked to bubbly perfection with a golden breadcrumb topping. Three‑Cheese Baked Macaroni

Why You’ll Love This Recipe

I adore the deliciously melty texture from the cheese trio—sharp cheddar, creamy gruyère, and savory Parmesan—and how the crunchy panko topping contrasts with the gooey center, creating a perfect mouthfeel. It’s hearty comfort food that pleases guests and family alike.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb elbow macaroni
2 tbsp unsalted butter (for sauce)
3 tbsp unsalted butter (extra)
3 tbsp all-purpose flour
4 cups whole milk
1 tsp ground mustard
¼ tsp ground nutmeg
½ tsp ground black pepper
Salt, to taste
2 cups sharp cheddar, freshly grated
2 cups gruyère, freshly grated
1 cup Parmesan, freshly grated
⅓ cup Italian-style panko breadcrumbs
2 tbsp melted butter (for topping)
Fresh parsley for garnish (optional)

directions

Preheat oven to 400°F.
Cook macaroni in salted boiling water until just under al dente (about 1 minute less than package directions), then drain and set aside.
Melt 2 tbsp butter over medium heat. Whisk in flour and cook for 1–2 minutes until bubbling.
Slowly whisk in milk until smooth, then add mustard, nutmeg, pepper, and salt. Bring to a gentle bubble until it thickens.
Remove from heat and whisk in the cheddar, gruyère, and Parmesan in batches until fully melted.
Stir the cooked pasta into the cheese sauce.
Transfer the mixture to a greased baking dish.
Mix panko breadcrumbs with 2 tbsp melted butter and sprinkle evenly over the top.
Bake uncovered for 25–30 minutes until bubbly and golden.
Let rest 5–10 minutes before serving. Garnish with parsley if desired.

Servings and timing

Servings: 6
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

Swap gruyère for Monterey Jack or mozzarella for a different flavor profile.
Add a pinch of cayenne or smoked paprika for a touch of heat.
Mix in cooked shredded chicken, or sautéed vegetables for a heartier dish.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I bake it at 350°F for about 20 minutes until hot. Covering it with foil while reheating helps maintain moisture.

FAQs

Why should I cook pasta slightly under al dente?

I do this because the pasta continues cooking while baking, keeping it from becoming too soft.

Can I make this ahead of time?

Yes, I often prepare it ahead and refrigerate it unbaked. I add the breadcrumb topping just before baking.

What’s the best cheese combination?

I love sharp cheddar, gruyère, and Parmesan for their balanced flavor, but I sometimes switch one out depending on what I have on hand.

How do I prevent it from drying out?

I make sure the sauce isn’t too thick and fully coats the pasta, and I sometimes cover the dish with foil for part of the baking time.

Can I freeze leftovers?

Definitely. I let them cool completely, then freeze them in a sealed container for up to 2 months. I reheat from frozen in the oven at 350°F until hot and bubbly.

Conclusion

This three‑cheese baked macaroni is the ultimate comfort food. I love its creamy, cheesy core and crispy topping, and how easy it is to make ahead or tweak with my favorite ingredients. It’s always a hit at the table.