Creamy Three-Cheese Macaroni Bake

Complete Recipe Instructions

Ingredients (Serves 6)

For the pasta

  • 12 oz (340 g) macaroni (or any short pasta)
  • Salt for boiling

For the cheese sauce

  • 4 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 3 cups whole milk, warmed
  • 1 cup heavy cream
  • 1 tsp mustard powder (optional but amazing)
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp paprika
  • Salt & black pepper to taste

The three cheeses

  • 2 cups shredded sharp cheddar
  • 1 cup shredded mozzarella (for creaminess/stretch)
  • 1 cup grated Parmesan (or Pecorino, for salt + flavor)

For topping

  • 1 cup panko breadcrumbs
  • 2 tbsp melted butter
  • ¼ cup Parmesan

Optional: chopped parsley

Instructions

1. Cook the pasta

  • Bring a large pot of salted water to a boil.
  • Cook macaroni until 1–2 minutes shy of al dente (it will finish in the oven).
  • Drain and set aside.

2. Make the creamy three-cheese sauce

  • In a large saucepan, melt butter over medium heat.
  • Whisk in flour to form a roux; cook 1–2 minutes (don’t let it brown).
  • Slowly pour in warm milk and cream, whisking until smooth.
  • Add mustard powder, garlic powder, onion powder, paprika, salt, and pepper.
  • Simmer, whisking often, until thickened (3–5 minutes).
  • Remove from heat and stir in: cheddar, mozzarella or Parmesan until fully melted and silky.

4. Assemble

  • Preheat the oven to 375°F (190°C).
  • Combine cooked pasta with cheese sauce in a baking dish.
  • Mix panko, melted butter, and Parmesan, then sprinkle evenly over top.
  • Bake uncovered for 20–25 minutes, or until the edges are bubbling and the top is golden and crisp

Optional: broil 1–2 minutes for extra browning.

5. Serve

Let rest 5 minutes, then scoop and enjoy!

Garnish with parsley if desired.

Optional Add-Ins

  • Crispy bacon or pancetta
  • Caramelized onions
  • Sautéed spinach
  • Roasted broccoli
  • Hot honey drizzle
  • Truffle oil
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