Description
This gourmet baked mac and cheese features a silky three-cheese sauce made with sharp cheddar, Gruyère, and cream cheese, topped with a golden, crispy panko-Parmesan crust. Restaurant-quality comfort food that’s surprisingly easy to make at home!
Ingredients
1 pound cavatappi, shells, or elbow macaroni
1 tablespoon salt (for pasta water)
4 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups whole milk, warmed to 110°F
1 cup heavy cream
3 cups sharp white cheddar cheese, shredded
1 1/2 cups Gruyère cheese, shredded
4 oz cream cheese, softened and cubed
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
1 1/2 cups panko breadcrumbs
1/2 cup grated Parmesan cheese
3 tablespoons unsalted butter, melted (for topping)
1 teaspoon dried parsley
1/2 teaspoon garlic powder (for topping)
Instructions
1. Preheat oven to 350°F and butter a 9×13-inch baking dish. Bring large pot of salted water to boil.
2. Cook pasta 2 minutes less than package directions (6-7 minutes for most shapes). Drain thoroughly, reserve 1 cup pasta water. Do not rinse.
3. In large Dutch oven, melt 4 tablespoons butter over medium heat. Add flour and whisk constantly for 2-3 minutes until golden and nutty-smelling.
4. Slowly add warm milk in three additions, whisking until smooth after each. Add cream and whisk until sauce thickens enough to coat back of spoon (5-7 minutes).
5. Remove from heat. Add cream cheese cubes and whisk until melted. Add cheddar and Gruyère one handful at a time, stirring until melted before adding more.
6. Stir in Dijon mustard, garlic powder, onion powder, cayenne, salt, pepper, and nutmeg until fully incorporated.
7. Add drained pasta to cheese sauce and fold gently until every piece is coated. If too thick, add reserved pasta water 2 tablespoons at a time.
8. Pour mac and cheese into prepared baking dish and spread evenly.
9. Toast panko breadcrumbs in dry skillet over medium heat for 3-4 minutes until light golden. Mix with Parmesan, 3 tablespoons melted butter, parsley, and garlic powder.
10. Sprinkle breadcrumb mixture evenly over mac and cheese, covering completely.
11. Bake 25-30 minutes until edges bubble vigorously and top is golden brown. For extra crunch, broil on high for 2 minutes, watching carefully.
12. Let rest 10 minutes before serving to allow sauce to set.
Notes
Always shred cheese from blocks—pre-shredded contains anti-caking agents that prevent smooth melting.
Warm milk prevents lumps in béchamel sauce. Cold milk creates clumps.
Cook pasta 2 minutes under al dente as it continues cooking in oven.
For make-ahead: Assemble completely, refrigerate up to 24 hours. Add 10 minutes to baking time.
Freeze assembled but unbaked up to 3 months. Thaw overnight before baking.
Nutmeg is the secret ingredient that enhances cheese flavor without being detectable.
If sauce breaks or becomes grainy, it was heated too high after cheese was added.
- Prep Time: 20
- Cook Time: 30
- Category: Main Course, Side Dish, Comfort Food
- Method: Baking, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 485
- Sugar: 6g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 82mg
Keywords: gourmet baked mac and cheese, homemade mac and cheese, three cheese mac and cheese, baked macaroni, crispy mac and cheese