Description
A creamy, indulgent casserole featuring a blend of sharp cheddar, gruyère, and Parmesan cheeses baked with tender macaroni and a crispy breadcrumb topping.
Ingredients
- 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 (8 oz) sharp cheddar, freshly grated
- 2 cups (about 8 oz) gruyère, freshly grated
- 1 cup (about 4 oz) Parmesan, freshly grated
- ⅓ cup Italian-style panko breadcrumbs
- 2 Tbsp melted butter (for topping)
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 400 °F.
- Cook macaroni in salted boiling water until just under al dente (~1 min less than package instructions), drain and set aside.
- While the pasta cooks, melt 2 Tbsp butter over medium heat. Whisk in flour and cook 1–2 min until bubbling.
- Slowly whisk in milk until smooth, then add mustard, nutmeg, pepper, and salt. Bring to a gentle bubble until thick enough to coat a spoon.
- Remove from heat; whisk in cheddar, gruyère, and Parmesan in batches until fully melted and creamy.
- Stir cooked pasta into cheese sauce.
- Transfer mixture to a greased baking dish.
- Combine panko breadcrumbs with melted butter; sprinkle evenly over pasta.
- Bake uncovered for 25–30 minutes until bubbly and golden on top.
- Let rest 5–10 minutes before serving. Garnish with parsley if desired.
Notes
- Use freshly grated cheese for best melting and flavor.
- Cooking pasta slightly under al dente prevents it from becoming mushy during baking.
- For added protein, add in cooked shredded chicken.
- Add cayenne or paprika for a spicier version.
- Cover with foil while reheating to maintain moisture.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 6g
- Sodium: 520mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 95mg
