Baked Three-Cheese Macaroni

PIn it

Craving a warm, cheesy hug on a plate? This Baked Three-Cheese Macaroni recipe is the ultimate comfort food dinner recipe, bringing together tender pasta and a rich, creamy sauce. You’ll love how easy it is to create this classic dish that satisfies every time.

Key Ingredients & Substitutions:

• Elbow Macaroni: Use other small pasta shapes like cavatappi or shells.
• Milk: Whole milk works best for creaminess, but 2% will also do.
• Butter: Margarine can be used in a pinch.
• Flour: All-purpose flour is key for the roux.
• Cheddar Cheese: Sharp or mild cheddar works.
• Monterey Jack Cheese: Colby Jack or a good melting white cheese is a fine substitute.
• Parmesan Cheese: Grana Padano can be used instead.
• Breadcrumbs: Panko breadcrumbs add extra crunch.

Ingredients:

For the Macaroni:

• 1 pound elbow macaroni
• 1 tablespoon olive oil
• 1 teaspoon salt

For the Cheese Sauce:

• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 4 cups milk, warmed
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dry mustard powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• Salt to taste

For the Topping:

• 1/2 cup breadcrumbs
• 2 tablespoons melted butter

How Much Time Will You Need?

• Total Time: 45 minutes
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Servings: 8
• Calories per serving: Approximately 450 calories
• Tools Needed: Large pot, large oven-safe baking dish (9×13 inch), whisk, grater.

Step-by-Step Instructions:

1. Cook the Macaroni

Bring a large pot of salted water to a boil. Add the elbow macaroni and olive oil, cooking according to package directions until al dente. Drain well and set aside.

2. Make the Roux

In a large saucepan or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a smooth roux. This is the base for your creamy sauce, a hallmark of comforting dinner recipes.

3. Prepare the Cheese Sauce

Gradually whisk in the warmed milk until smooth. Cook, stirring constantly, until the sauce thickens, about 5-7 minutes. Remove from heat and stir in the cheddar, Monterey Jack, and Parmesan cheeses until melted and smooth. Add the dry mustard powder, onion powder, black pepper, and salt to taste.

4. Combine and Transfer

Add the cooked macaroni to the cheese sauce and stir until evenly coated. Pour the macaroni mixture into your prepared 9×13 inch baking dish. This creamy, cheesy mixture is what makes this a true comfort food dinner recipe.

5. Add the Topping and Bake

In a small bowl, combine the breadcrumbs and melted butter. Sprinkle this mixture evenly over the macaroni. Bake for 25-30 minutes, or until bubbly and golden brown.

Variation Ideas:

• Spicy Kick: Add a pinch of cayenne pepper to the cheese sauce.
• Veggies: Stir in steamed broccoli florets or sautéed mushrooms.
• Extra Crispy Topping: Mix in some grated Parmesan with your breadcrumbs.
• Different Cheeses: Experiment with gruyere or fontina for a richer flavor.

Storage Instructions:

Store any leftover Baked Three-Cheese Macaroni in an airtight container in the refrigerator for up to 3-4 days. To reheat, microwave individual portions or warm a larger dish in an oven at 300°F (150°C) until heated through, adding a splash of milk if it seems dry.

Frequently Asked Questions (FAQ):

• Can I make this ahead of time? Yes, you can assemble the dish completely and refrigerate it unbaked for up to 24 hours. Add an extra 10-15 minutes to the baking time if baking from cold.
• Why did my cheese sauce clump? This usually happens if the milk was added too quickly or wasn’t warmed, causing the roux to seize. Always add milk gradually and whisk constantly.
• What kind of pasta is best? Elbow macaroni is traditional, but any small pasta shape that can hold the sauce well, like shells or cavatappi, works great for this comfort food dinner recipe.
• Can I use pre-shredded cheese? While convenient, pre-shredded cheese often contains anti-caking agents that can make the sauce less smooth. For the best result, shred your own cheese from a block.
• How do I prevent dry mac and cheese? Ensure your cheese sauce is slightly thinner than you think it needs to be before adding the pasta, as the pasta will absorb some liquid. Baking covered for part of the time can also help.
• Is this a good dish for potlucks? Absolutely! It’s a crowd-pleasing comfort food dinner recipe that travels well and is always a hit.