Three Cheese Baked Macaroni
Elbow macaroni in a creamy cheddar, Monterey Jack, and Parmesan sauce, baked under a golden panko crust.
Equipment
- 2 quart baking dish
- Large pot
- Whisk
Ingredients
Main Ingredients
- 8 oz elbow macaroni dry
- 4 tbsp unsalted butter for the sauce
- ¼ cup all purpose flour
- 2 cup whole milk
- 2 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ cup grated Parmesan cheese
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp smoked paprika optional
- ½ cup panko breadcrumbs for the topping
- 1 tbsp unsalted butter melted, for the topping
Instructions
Cooking
- Heat. Heat the oven to 350 degrees F and boil the macaroni 1 to 2 minutes short of tender, then drain.
- Roux. Melt 4 tablespoons butter, whisk in the flour, and cook until smooth and bubbling.
- Sauce. Slowly whisk in the milk until thickened, then stir in the cheeses, salt, and pepper until smooth.
- Combine. Stir in the macaroni and pour into a greased dish, then top with panko tossed in melted butter.
- Bake. Bake 25 to 30 minutes until bubbly and golden, then rest a few minutes.
Notes
Substitutions: Shells or cavatappi replace the elbows.
Tips: Shred the cheese from blocks and keep the heat low.
Storage: Refrigerate for up to 4 days or freeze baked portions for up to 2 months.
Nutrition does not include the optional paprika.