Creamy Baked Three-Cheese Mac and Cheese with Crispy Golden Breadcrumb Topping

Pasta

• 1 lb (450 g) elbow macaroni
• 1 tbsp kosher salt, for the pasta water
• 1 tbsp unsalted butter, for greasing the dish

Three-cheese sauce

• 4 tbsp (57 g) unsalted butter
• ¼ cup (30 g) all-purpose flour
• 3 cups (720 ml) whole milk
• ½ cup (120 ml) heavy cream
• 2 tsp Dijon mustard
• ½ tsp garlic powder
• ½ tsp smoked paprika
• ⅛ tsp ground nutmeg
• ⅛ tsp cayenne pepper
• 1 tsp kosher salt, plus more to taste
• 2½ cups (280 g) shredded sharp yellow cheddar, from a block
• 1 cup (115 g) shredded Gruyère, from a block
• ½ cup (50 g) finely grated Parmesan

Crispy breadcrumb topping

• 1 cup (60 g) panko breadcrumbs, lightly crushed
• 3 tbsp unsalted butter
• ¼ cup (25 g) finely grated Parmesan
• ½ tsp smoked paprika
• ¼ tsp garlic powder
• ⅛ tsp kosher salt

1. Prep the oven, dish and cheeseHeat the oven to 375°F (190°C) with a rack in the middle. Butter a 9×13-inch (3-quart) baking dish. Shred the cheddar and Gruyère from the blocks, toss them together in a bowl, and keep the Parmesan separate.The dish is buttered all over and the cheese is fluffy and loose, not clumped.
2. Boil the macaroniBoil the macaroni in 4 quarts (4 L) of water with the salt for 2 minutes less than the package says (usually 5 to 6 minutes). Drain without rinsing and leave it in the colander.The macaroni is bendy but still firm in the center.⏱ 6 min timer
3. Make the cheese sauceMelt the butter in a large pot over medium heat. Whisk in the flour and cook 1 minute without browning. Slowly whisk in the milk and cream, then the mustard, garlic powder, paprika, nutmeg, cayenne and salt. Simmer gently, stirring often, for 5 minutes. Take the pot off the heat and stir in the cheeses a handful at a time until smooth.The sauce coats the back of a spoon, and the cheese is fully melted with no lumps.⏱ 5 min timer, simmer
4. Combine and fill the dishFold the macaroni into the sauce. Taste and add a pinch of salt if needed. Pour into the buttered dish and spread it level.The macaroni is fully coated and the mixture looks a little loose and saucy.
5. Toast the crumbs and topMelt the butter in a skillet over medium heat. Add the panko and stir 2 to 3 minutes until light golden. Off the heat, stir in the Parmesan, paprika, garlic powder and salt. Scatter the crumbs evenly over the macaroni.The topping is a fine, even layer of golden crumbs with no bare patches.
6. Bake and restBake uncovered for 25 minutes, until the edges bubble and the top is deep golden. For a darker crust, broil 1 to 2 minutes, watching closely. Rest 10 minutes before serving so the sauce thickens.A crisp, deep golden crust over a creamy, bubbling sauce.⏱ 25 min timer

• Shred the cheese from blocks. Pre-shredded cheese is coated in anti-caking starch, which makes the sauce gritty.
• Take the sauce off the heat before adding cheese, and stir it in by the handful. Cheese melted over high heat turns oily and grainy.
• Undercook the macaroni. It keeps absorbing sauce in the oven, so pasta that is fully cooked first turns mushy.
• The sauce should look a little loose before baking. It thickens in the oven and again while it rests, so don’t skip the 10 minutes.
• Crush the panko between your fingers for a fine crumb like the photo, and toast it in butter first so the topping browns evenly.
• Scaling: The servings buttons change the ingredient list. Step text keeps the original 8-serving amounts and a 9×13-inch (3-quart) dish. For 4 servings use an 8×8-inch (2-quart) dish, and for more than 10 servings use a second dish.

Nutrition is an estimate per serving. Macaroni and breadcrumbs contain wheat, so this is not gluten-free as written.

Easy swaps

Cheeses: swap the Gruyère for Monterey Jack, fontina or white cheddar. Keep the sharp cheddar for flavor.

Pasta shape: cavatappi, shells or cellentani all work. Cook them 2 minutes short of the package time.

No heavy cream: use 3½ cups whole milk in total. The sauce will be a little less rich.

More kick: add 1 tsp hot sauce or ¼ tsp cayenne to the sauce.

Add-in: fold in 6 slices of cooked, crumbled bacon with the macaroni.

Gluten-free: use gluten-free elbows, a 1:1 gluten-free flour blend and gluten-free breadcrumbs.

Make ahead: assemble without the topping, cover and refrigerate up to 24 hours. Add the toasted crumbs and bake 35 to 40 minutes.

Storage and reheating

Fridge: keep in an airtight container for 3 to 4 days.

Reheat: cover the dish with foil and warm at 350°F (175°C) for 20 to 25 minutes with a splash of milk, or microwave single portions with a splash of milk.

Freezer: freezes for up to 2 months, though the sauce is a little less creamy after thawing. Thaw overnight in the fridge.