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Three-Cheese Baked Macaroni
Golden and crispy on top with a molten, creamy center, this baked macaroni is pure comfort. Sharp cheddar, pepper jack, and parmesan blend into a rich sauce with just a hint of heat. A buttery breadcrumb topping provides the perfect textural contrast to the tender pasta. It's an incredibly flexible recipe, so you can easily swap in whatever cheese odds and ends you have in the fridge. Whether you're serving it as a holiday side or a cozy main course, it's guaranteed to hit the spot.
Equipment
- Oven
- Microwave
- Saucepan
- Stovetop
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
- 1Preheat the oven to 350°F. Lightly grease an 11x7-inch baking dish with butter. Cook the macaroni according to the package directions until al dente, then drain and transfer to the prepared dish. Don't overcook the pasta here, as it'll continue cooking in the oven.
- 2Place 2 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.
- 3Melt the remaining 4 tablespoons of butter in a small saucepan over medium heat. Whisk in the flour and cook, whisking constantly, for about 2 minutes until the mixture forms a smooth, loose paste. Cooking the flour removes its raw taste.
- 4Slowly pour the milk into the saucepan while whisking continuously. Bring the liquid to a gentle simmer over medium heat. Continue to simmer and whisk for 3 to 5 minutes until the sauce thickens enough to coat the back of a spoon, then remove the pan from the heat.
- 5Stir 1 1/2 cups of cheddar, 1 cup of pepper jack, and 1/4 cup of parmesan into the warm sauce until completely smooth. Season with the hot sauce, kosher salt, and black pepper.
- 6Pour the cheese sauce over the cooked macaroni in the baking dish, stirring until the pasta is evenly coated.
- 7In a small bowl, combine the buttered breadcrumbs with the remaining 1/2 cup of cheddar, 1/4 cup of pepper jack, and 1/4 cup of parmesan. Sprinkle this mixture evenly over the macaroni.
- 8Bake for 25 to 30 minutes until the casserole is hot, bubbly, and lightly browned on top. Garnish with scallions just before serving.
Notes
- Cheese swaps: This recipe is incredibly forgiving. Try substituting Manchego, Asiago, or smoked Gouda for a different flavor profile.
- Make ahead: You can assemble the macaroni and cheese up to a day in advance. Cover tightly and refrigerate, then add a few extra minutes to the baking time.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or oven with a splash of milk to restore creaminess.