Description

A rich, creamy, and deeply savory homemade mac and cheese featuring a perfect blend of sharp cheddar, Gruyère, and Monterey Jack cheeses, topped with a crispy golden panko crust.

Ingredients

Scale

12 oz elbow macaroni
4 tbsp unsalted butter
4 tbsp all-purpose flour
3 cups whole milk
1.5 cups sharp cheddar cheese, shredded
1 cup Gruyère cheese, shredded
1 cup Monterey Jack cheese, shredded
1 cup panko breadcrumbs
1 tsp garlic powder
1/2 tsp mustard powder
1/2 tsp smoked paprika
Salt and black pepper to taste

Instructions

Preheat oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook elbow macaroni until al dente, drain, and set aside without rinsing.
In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 2 minutes until light golden and nutty.
Slowly whisk in milk, a little at a time, until smooth. Cook for 3-5 minutes until the sauce thickens and coats the back of a spoon.
Remove from heat. Stir in mustard powder, smoked paprika, garlic powder, salt, and pepper.
Add shredded cheeses one handful at a time, stirring until melted before adding the next.
Stir in the cooked pasta until evenly coated.
Pour mixture into a greased 9×13 inch baking dish.
Mix panko breadcrumbs with melted butter and a pinch of salt; sprinkle evenly over the top.
Bake for 20-25 minutes until golden brown and bubbly.
Let rest for 10 minutes before serving.

Notes

Shred your own cheese to avoid anti-caking agents that prevent smooth melting. Do not skip the 10-minute resting time to allow the sauce to set. If the crust browns too quickly, cover loosely with foil for the last 10 minutes.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 serving (approx. 1
Calories: 650
Sugar: 8
Sodium: 750
Fat: 38
Saturated Fat: 20
Carbohydrates: 55
Fiber: 2
Protein: 22

Keywords: mac and cheese, three cheese mac, comfort food, homemade mac and cheese, cheddar, gruyere, montery jack, baked pasta, family dinner