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Three-Cheese Baked Macaroni
A comforting baked macaroni and cheese features a rich, creamy sauce made from scratch. Sharp cheddar, pepper jack, and parmesan blend together to create a deeply flavorful base with a subtle kick of heat. A buttery breadcrumb topping adds a satisfying crunch to every bite. Serve this classic casserole as a cozy weeknight dinner or a crowd-pleasing holiday side dish. The flexible cheese sauce allows you to use up whatever odds and ends you have in the fridge, making it a practical and delicious staple.
Ingredients
- 6 Tbsp. unsalted butter, divided, plus more for greasing baking dish
- 2 ½ cups uncooked medium-size elbow macaroni
- ¼ cup fine dry breadcrumbs
- 3 Tbsp. all-purpose flour
- 2 ½ cups whole milk, at room temperature
- 6 oz. extra-sharp Cheddar cheese, grated (about 2 cups), divided
- 4 oz. pepper Jack cheese, grated (about 1 ¼ cups), divided
- 2 oz. Parmesan cheese, grated (about ½ cup), divided
- 1 tsp. hot sauce, or to taste (optional)
- 1 tsp. kosher salt
- ¼ tsp. black pepper
- 1. Lightly grease an 11- x 7-inch baking dish with butter; set aside. Cook pasta according to package directions for al dente. Drain pasta, and transfer to prepared baking dish. Set aside.
- 2. Microwave 2 tablespoons of the butter in a microwavable bowl on HIGH in 30-second intervals until melted, about 90 seconds. Add breadcrumbs; stir to coat, and set aside.
Instructions
- 1Lightly grease an 11 by 7-inch baking dish with butter. Cook the macaroni according to the package directions until al dente, then drain and transfer to the prepared dish.
- 2Place two tablespoons of butter in a microwave-safe bowl and heat on high in 30-second bursts until melted, about 90 seconds total. Stir in the breadcrumbs until coated and set aside.
- 3Preheat the oven to 350 degrees Fahrenheit. Melt the remaining four tablespoons of butter in a small saucepan over medium heat.
- 4Whisk the flour into the melted butter. Cook and whisk constantly for about two minutes until the mixture forms a smooth, loose paste.
- 5Slowly pour the milk into the saucepan while whisking continuously. Bring the liquid to a gentle simmer over medium heat.
- 6Continue to simmer and whisk for three to five minutes until the sauce thickens enough to coat the back of a spoon. Remove the pan from the heat and cover it to keep warm.
- 7Stir one and a half cups of cheddar, one cup of pepper jack, and one quarter cup of parmesan into the warm white sauce until completely smooth.
- 8Season the cheese sauce with the hot sauce, kosher salt, and black pepper.
- 9Pour the finished cheese sauce over the cooked macaroni in the baking dish. Stir the mixture until the pasta is evenly coated.
- 10In a small bowl, combine the buttered breadcrumbs with the remaining half cup of cheddar, quarter cup of pepper jack, and quarter cup of parmesan.
- 11Sprinkle the breadcrumb and cheese mixture evenly over the top of the macaroni.
- 12Bake for 25 to 30 minutes until the casserole is hot, bubbly, and lightly browned on top. Garnish with scallions before serving.