3 Cheese Baked Mac and Cheese
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Calories
1076 kcal
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Course
Side Dish, Main Course
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Cuisine
American
3 Cheese Baked Mac and Cheese
Description
The 3 Cheese Baked Mac and Cheese combines al dente macaroni with a creamy cheese sauce prepared through a butter and flour roux, infused with spices including mustard powder, cayenne pepper, ground nutmeg, black pepper, and salt. Whole milk is gradually whisked in to create a smooth base, which melts brie, gruyere, and sharp white cheddar cheeses into a velvety sauce. Macaroni is mixed into this sauce, then topped with butter-coated Italian panko crumbs for a golden, crisp finish when baked at 400°F. The seasoning gives a mild heat and aromatic notes without overpowering the cheeses, resulting in a balanced and comforting texture.
This baked mac and cheese is served best fresh from the oven, showcasing a blend of gooey interior with a crunchy topping. It pairs well as a main or a side dish in meals. The recipe suggests using whole milk and freshly grated cheeses to avoid grainy texture and maintain creaminess. The slight cayenne bite can be adjusted to taste or omitted.
For reheating leftovers, warm in an oven-safe dish at 350°F for about 20 minutes. Cooking pasta just short of al dente before baking is essential to prevent mushiness. Substituting pasta shapes like conchiglie, elbows, or small shells is possible depending on preference.
Ingredients
- 1 pound macaroni (cooked al dente (see note))
- 1/3 cup panko bread crumbs italian style
- 2 tablespoons butter melted, unsalted
- 4 tablespoons butter unsalted
- 3 tablespoons all-purpose flour
- 1 teaspoon mustard powder ground
- 1/4 teaspoon cayenne pepper (see note)
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon black pepper ground
- 1/4 teaspoon kosher salt
- 4 cups milk see note, whole
- 4 cups cheddar cheese freshly grated (10 oz)(see note, sharp, white
- 2 cups gruyere cheese (freshly grated (5oz)(see note))
- 1 cup Brie cheese (rind removed, cut into chunks (6oz after rind removed)(see note))
- 1 tablespoon parsley Italian, freshly chopped, for garnish
Instructions
- Preheat oven to 400 degrees F.
- Prepare pasta in salted water boiling water, according to package instruction to al dente. Do not overcook. Drain and set aside.
- In a small bowl add Italian panko bread crumbs and 2 tbsp melted butter. Stir with a spoon until bread crumbs are coated in butter. Set aside.
- While pasta is cooking, in a large cast iron skillet (12") or high walled skillet over medium heat, add 4 tbsp unsalted butter. Once melted and bubbling, add in 3 tbsp of flour. Whisk until flour is absorbed into the butter. Add in the ground mustard, cayenne, nutmeg, pepper, and salt. Whisk to combine into the roux.
- Slowly begin pouring in whole milk while whisking. Continue whisking till there are no lumps. Allow to come to a gentle bubble, then turn the heat off. First add in the brie cheese chunks and whisk until melted. Next, a few handfuls at a time, add in the gruyere and cheddar, stirring till melted, then repeat with remaining cheese. Sauce should be completely smooth.
- Add in the al dente macaroni, and stir until fully coated and submerged in the cheese sauce. If using a cast iron skillet, sprinkle buttered breadcrumbs over the top then place in oven. If not using an oven safe skillet, transfer to a baking dish, then top with buttered bread crumbs.
- Bake uncovered for 25-30 minutes or until breadcrumbs are golden. Remove from oven and top with freshly chopped parsley. Allow macaroni and cheese to rest and set for 5-10 minutes before serving. Enjoy!
Notes
- Cook pasta slightly less than al dente to avoid it becoming mushy after baking.
- Use freshly grated sharp white cheddar, gruyere, and brie; avoid pre-shredded cheese to prevent grainy texture.
- Cayenne pepper adds a subtle heat; adjust or omit based on preference.
- Whole milk contributes to a creamier sauce than lower-fat milks.
- Reheat leftovers in an oven-safe dish at 350°F for 20 minutes for best results.
- Substitute pasta shapes like conchiglie or small shells if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 1076 kcal
% Daily Value*
| Calories | 1076kcal | 54% |
| Carbohydrates | 71g | 24% |
| Protein | 52g | 104% |
| Fat | 65g | 100% |
| Saturated Fat | 37g | 185% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 197mg | 66% |
| Sodium | 1147mg | 48% |
| Potassium | 563mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 2019IU | 40% |
| Vitamin C | 1mg | 1% |
| Calcium | 1252mg | 125% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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