Description
Indulgently velvety and rich, this mac and cheese blends tender pasta with a gooey, three-cheese sauce—comfort food at its finest, perfect for cozy nights and family meals.
Ingredients
12 oz (340 g) elbow macaroni or small shells
2 cups whole milk
1 cup heavy cream
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 teaspoon Dijon mustard
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper (optional, for a hint of heat)
Salt and black pepper to taste
1 cup sharp cheddar cheese, shredded
1 cup Gruyère cheese, shredded
½ cup Parmesan cheese, grated
½ cup panko breadcrumbs (optional topping)
1 tablespoon chopped fresh parsley (optional garnish)
Instructions
Preheat oven to 350 °F (175 °C). Grease a 9×13-inch baking dish (or similar).
Cook pasta in salted boiling water 1–2 minutes under al dente. Drain and set aside.
In a medium saucepan over medium heat, melt butter. Add flour and whisk constantly for 1 minute to form a roux.
Gradually whisk in milk and cream until smooth. Bring to a gentle simmer, whisking to thicken, 3–4 minutes.
Whisk in Dijon mustard, garlic powder, onion powder, cayenne (if using), salt, and pepper.
Remove from heat; stir in cheddar, Gruyère, and Parmesan until melted and the sauce is smooth.
Combine sauce with cooked pasta in a large bowl, stirring until pasta is fully coated.
Transfer mixture to the prepared baking dish.
Optional: toss panko breadcrumbs with a little melted butter, sprinkle over top for a crunchy crust.
Bake 20–25 minutes, until bubbly and golden.
Let rest 5 minutes before serving; sprinkle with fresh parsley if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes