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ultra-creamy baked mac and cheese - featured image

Ultra-Creamy Baked Mac and Cheese: 3 Cheese Secret

  • Author: Eden
  • Total Time: 50 minutes
  • Yield: 8 servings 1x

Description

This ultra-creamy baked mac and cheese uses a secret three-cheese blend of sharp cheddar, Gruyère, and Fontina to create a rich, velvety sauce with a crunchy panko topping. It is a straightforward, from-scratch recipe that delivers restaurant-quality comfort food.

Ingredients

Scale
  • 1 pound elbow macaroni
  • Water and salt (for boiling pasta)
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 3 cups whole milk
  • 1 teaspoon Dijon mustard
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Gruyère cheese, shredded
  • 1 cup Fontina cheese, shredded
  • 1 cup panko breadcrumbs
  • 3 tablespoons melted butter
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Grate the cheddar, Gruyère, and Fontina cheeses and mix them in a bowl. Set aside.
  3. Toss panko breadcrumbs with melted butter, garlic powder, and paprika. Set aside.
  4. Bring a large pot of heavily salted water to a boil. Cook elbow macaroni until al dente (slightly firmer than package directions). Drain and rinse briefly with cool water; toss with a tiny bit of oil to prevent sticking.
  5. In a large skillet, melt 1/2 cup butter over medium heat. Whisk in flour and cook for 2 minutes until light golden and nutty.
  6. Slowly pour in milk, whisking constantly to prevent lumps. Cook until the mixture thickens and coats the back of a spoon (about 5 minutes). Remove from heat.
  7. Stir in Dijon mustard. Add the cheese blend a handful at a time, stirring until melted before adding more. Season with salt and pepper if needed.
  8. Combine the cooked pasta with the cheese sauce, stirring to coat every noodle. Pour into a 9×13 inch baking dish.
  9. Sprinkle the buttered panko breadcrumb mixture evenly over the top.
  10. Bake for 20-25 minutes until the top is golden brown and the sauce is bubbling.
  11. Let rest for 5-10 minutes before serving to allow the sauce to set.

Notes

Grate your own cheese to avoid anti-caking agents that prevent smooth melting. Do not boil the sauce when adding cheese to prevent separation. Undercook the pasta slightly as it will continue to cook in the oven. Let the dish rest for 10 minutes after baking for cleaner scoops.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1/8 of the casserole
  • Calories: 550
  • Sodium: 650
  • Fat: 32
  • Saturated Fat: 18
  • Carbohydrates: 45
  • Fiber: 2
  • Protein: 22

Keywords: mac and cheese, baked mac and cheese, three cheese mac, comfort food, casserole, homemade mac and cheese, creamy mac and cheese

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Find it online: https://dinnercraft.online/ultra-creamy-baked-mac-and-cheese-3-cheese-secret/