3 Cheese Mac & Cheese Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add the pasta and cook until just shy of al dente according to package directions (usually 1–2 minutes less than package time). Reserve 1 cup of the starchy pasta cooking water, then drain the pasta and set aside.

Make the roux

In a medium saucepan or skillet over medium heat, melt 4 tablespoons butter. Once melted and bubbling (but not browned), sprinkle in 1 tablespoon flour and whisk continuously for 60–90 seconds until the raw flour smell is cooked off and the roux is pale and slightly thickened.

Add milk and cream

Slowly pour in 2 cups whole milk and 1/2 cup heavy cream while whisking to prevent lumps. Increase heat to medium-high and bring the mixture to a gentle simmer, whisking frequently, until it thickens enough to coat the back of a spoon (3–5 minutes).

Season the sauce

Reduce heat to low. Whisk in 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon ground black pepper, and 3/4 teaspoon kosher salt. Taste and adjust seasoning; be cautious adding more salt because the cheeses and pasta water add sodium.

Add cheeses

Remove the sauce from direct heat. Gradually stir in 2 cups grated sharp cheddar, 1 cup grated Gruyère, and 1/2 cup grated Parmesan in small handfuls, stirring until each addition melts fully and the sauce becomes smooth and glossy. If the sauce feels too thick, whisk in up to 1/2 cup reserved pasta water, a few tablespoons at a time, until you reach a velvety, pourable consistency.

Combine with pasta

Add the drained pasta to the cheese sauce and gently fold to coat every piece evenly. If needed, add more reserved pasta water (up to the remaining amount) to loosen the sauce so it clings but doesn’t pool. Taste and adjust seasoning with salt and pepper if necessary.

Prepare topping

If using a breadcrumb topping, preheat the oven to 375°F (190°C). In a small bowl mix 3/4 cup panko breadcrumbs with 1 tablespoon melted butter, 2 tablespoons grated Parmesan, 1 tablespoon chopped parsley (optional), a pinch of salt and pepper until evenly moistened.

Assemble and bake

Transfer the sauced pasta into a 9x9-inch baking dish or similarly sized gratin dish. Sprinkle the breadcrumb mixture evenly over the top. Bake in the preheated oven for 15–20 minutes until the topping is golden and the sauce is bubbly around the edges. For a deeper golden top, broil on high for 1–2 minutes—watch carefully to avoid burning.

No-bake option

If you prefer not to bake, simply serve the sauced pasta immediately from the pot or transfer to a warmed serving dish. Optionally sprinkle the breadcrumb mixture on top (uncooked) for texture.

Rest and serve

Let the baked mac & cheese rest for 5 minutes to set. Garnish with a little extra grated Parmesan and chopped parsley if desired, then serve hot.