The Triple-Cheese Baked Macaroni and Cheese

Let’s be real: most baked Mac and Cheese is dry, grainy, or tastes like flour. This recipe fixes all of that. We’re using a high-moisture Mornay sauce base combined with three specific cheeses—Sharp Cheddar for the bite, Gruyère for that nutty melt, and Mozzarella for the "Instagram" cheese pull. This is a soul-warming, decadent dish designed to be the centerpiece of any table.

#macandcheese #american #easy #delicious #fast #comfortfood
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Author Paul profile picture
Written by Paul C.
A perfectly baked mac and cheese dish

Why You'll Love This Recipe

  • The "Anti-Dry" Guarantee: We use a higher liquid-to-pasta ratio so that the oven doesn't soak up all the sauce.
  • Complex Flavor: Most recipes just use Cheddar. Adding Gruyère brings a sophisticated, nutty depth that makes people stop and ask what’s in it.
  • The Perfect Crunch: Panko breadcrumbs provide a much lighter, crispier texture than standard breadcrumbs.
  • No Clumps: By using room-temperature dairy and a proper roux, you get a sauce that’s as smooth as silk.
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes

Written by: Paul C.

Recipe Type: Main Dish / Side Dish

Difficulty Level: Medium

Cuisine: American (Southern Style)

Yield: 8 servings

Dietary: Vegetarian, High-Calorie Comfort Food

Ingredients

The Pasta Base

The Mornay Sauce

The Cheese Blend

The Topping

Instructions

Boil your macaroni in a large pot of salted water. Here’s the deal: cook it for 2–3 minutes less than the package says for "al dente." The pasta needs to be quite firm because it will finish cooking by soaking up the cheese sauce in the oven. Drain and set aside.

In a large, heavy pot over medium heat, melt the 1/2 cup of butter. Whisk in the flour. Cook this for about 2 minutes, whisking constantly. It should smell slightly nutty, but don't let it turn brown.

Slowly pour in the milk and heavy cream. This is where most people fail—add it in small splashes at first, whisking until smooth before adding more. This prevents lumps. Keep whisking over medium heat until the sauce is thick enough to coat the back of a spoon.

Turn the heat to low. Stir in the garlic powder, onion powder, smoked paprika, mustard powder, salt, and pepper. Gradually add about 75% of your total cheese blend (Cheddar, Gruyère, and Mozzarella). Stir until you have a smooth, glowing orange sauce.

Dump your undercooked pasta into the cheese sauce. Fold it gently until every single noodle is completely submerged. It should look "too saucy"—that’s exactly what you want.

Pour half the mac into a greased 9x13 inch baking dish. Sprinkle a little extra cheese in the middle for a "cheese bomb" effect. Pour the rest on top.

Mix the Panko, 2 tbsp of melted butter, and a pinch of paprika in a small bowl. Spread this over the top of the dish along with the remaining cheese.

Slide it into the oven at 350°F (175°C). Bake for 25–30 minutes. You’re looking for the edges to be bubbling and the Panko to be a beautiful golden brown.

Let it sit for 5–10 minutes after taking it out. This allows the sauce to tighten up so it doesn't just run off the noodles when you scoop it.

You Must Know

Hand-shred your cheese. I cannot emphasize this enough. Pre-shredded cheese in bags is coated in potato starch and cellulose to keep it from sticking. That starch will make your sauce grainy and stop it from melting into a velvety pool. Buy the blocks and use a box grater. It’s the difference between a 5/10 and a 10/10 dish.

Storage Tips

Fridge: Covers tightly; it’s good for 3–5 days.

Reheating: Mac and cheese dries out in the microwave. To fix this, add a tiny splash of milk to your bowl before heating, or better yet, reheat it in the oven at 325°F (160°C) covered with foil.

Freezing: You can freeze the unbaked dish for 2 months. Bake it from frozen at 350°F, adding about 20 minutes to the total time.

Ingredient Substitutions

  • The Cheese: If Gruyère is too expensive, swap it for Monterey Jack or Fontina. Just keep the Sharp Cheddar as your base.
  • The Topping: If you don't have Panko, crushed Ritz crackers or even crushed potato chips make an incredible salty crust.
  • The Pasta: Cavatappi or Penne work great if you don't like Elbows.

Serving Suggestions

This is a heavy dish. Serve it with something acidic or green to balance it out—like a vinegar-based coleslaw, sautéed garlicky green beans, or spicy BBQ ribs. For a drink, nothing beats a cold Sweet Tea or a light Lager.

Success Stories

"I used to think my mom's mac and cheese was the best until I tried this triple-cheese version with Gruyère. The Panko crust is the real hero here—it actually stays crunchy the next day!" — Sarah, Atlanta.

Pro Tips

  • Warm the Dairy: If you have time, let your milk and cream come to room temperature before adding them to the roux. It makes for an even smoother sauce.
  • The Mustard Powder Secret: You won't taste "mustard," but the acidity in the powder cuts through the fat of the cheese and makes the Cheddar taste sharper.

Recipe Tips & Advice

Two possibilities: you used pre-shredded cheese, or you let the sauce boil after adding the cheese. Cheese should be melted on low heat only.

Absolutely. Stir in 1/2 cup of crispy bacon bits when you fold the pasta into the sauce.

You can, but it won't be as "luscious." If you do, definitely keep the heavy cream in the mix.

Recipe Summary

Yield: 8 Servings

Total Time: 45 min

Calories per serving: 720 kcal

This is a decadent, high-performance American classic. It’s designed to be the creamiest, crunchiest baked mac you’ve ever had.