Name: 3 Cheese Baked Mac and Cheese
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 16 oz elbow noodles; 1 tbsp olive oil; 8 tbsp unsalted butter; 1/3 cup all-purpose flour; 3 cups whole milk; 1 cup heavy cream; 3 cups sharp cheddar, shredded; 2 cups Gruyere, shredded; 1 cup Parmesan, shredded; 1/2 tsp Salt; 1/4 tsp Pepper; 1/2 tsp smoked paprika; 1/8 tsp Cayenne; 1/4 tsp ground mustard; 1 1/2 cup panko; 4 tbsp butter; 1/2 cup Parmesan; 1/4 tsp smoked paprika; 1/4 tsp dried parsley

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Indulge in the ultimate comfort food with this creamy, 3 Cheese Baked Mac and Cheese. A blend of sharp cheddar, creamy Gruyere, and Parmesan is melted to perfection, creating a rich, gooey sauce that coats every elbow of pasta. Topped with a golden, crispy breadcrumb crust, this baked mac and cheese is the perfect dish to adorn your Thanksgiving table!

I love a good crunchy topping on creamy mac and cheese! The combination of cheddar and gruyere cheese in this dish is wonderful. Gouda, Fontina or Monterey Jack are also great substitutes!

Let’s make it!

What ingredients are necessary for making 3 Cheese Baked Mac and Cheese?

Please refer to the recipe card for precise measurements.

elbow noodles
olive oil

Cheese Sauce

unsalted butter
all-purpose flour
whole milk
heavy cream
sharp cheddar, shredded
Gruyere, shredded
Parmesan, shredded
Salt and Pepper
moked paprika
Cayenne
ground mustard

Panko Breadcrumb Topping

panko
butter
Parmesan
smoked paprika
dried (or fresh) parsley

Is there any equipment necessary for making 3 Cheese Baked Mac and Cheese?

I originally baked this 3 Cheese Baked Mac and Cheese in a rather deep 9×13 casserole pan. In hind sight, I would recommend a more shallow 9×13 pan. More cheese please!

How to Prepare 3 Cheese Baked Mac and Cheese:

Please refer to the recipe card for precise measurements.

Preheat the oven to 350° and butter a 3-4 qt casserole dish.

Prepare the noodles al dente, according to package instructions.

Drain, add olive oil, stir to coat, and set aside to cool.

Combine cheeses in a bowl and set aside.

Melt butter, whisk in flour and cook until bubbly and golden.

Slowly add milk and half and half.

Bring to a very light boil (just tiny bubbles in the surface), and then cook for 1 – 2 minutes longer.

Season with salt, pepper, paprika, cayenne, and ground mustard.

Add in 2 cups of the cheese combination, stir and let fully melt.

Add 2 more cups, stir and melt again.

Stir in pasta.

Pour half of the Mac and cheese into the prepared dish.

Spread the remaining cheese over the Mac and cheese, then top with the remaining Mac and cheese.

Combine the butter, panko, Parmesan, paprika, and parsley in a bowl. Sprinkle over Mac and cheese and bake for 30 minutes.

Could I swap some of the cheeses for different types?

Gouda, Fontina or Monterey Jack are also great substitutes!

Pre-shredded cheese or from the block?

Always from the block when you’re making a pasta sauce. Pre-shredded cheese has preservatives in it that helps keep it from clumping in the bag. If you want a nice silkly melt, fresh shredded cheese from the block is your friend.

Storage:

Baked mac and cheese will keep in an airtight container in the fridge for 3 – 4 days.

Reheating:

I’ve found the best method for reheating baked mac and cheese is to cover it with aluminum foil and place it in the oven (at 350°) for around 20 minutes. If you’re looking to crisp the breading again, just broil it for the last minute or two.

If you enjoyed this recipe or are looking for more side dishes to complete your Thanksgiving spread, you may also like these others from the blog:

I hope you loved this 3 Cheese Baked Mac and Cheese recipe! If you try it, be sure to leave a comment or tag me @atoastedcrumb on all socials! I’d love to see your work!