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ultra creamy baked mac and cheese in white baking dish with golden bubbly top

Baked Three-Cheese Mac and Cheese

A rich, creamy baked mac and cheese made with sharp cheddar, nutty Gruyère, and stretchy mozzarella. Perfectly cooked pasta is coated in a silky béchamel-based cheese sauce, then baked until bubbling with a golden, lightly crisped cheese crust.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 630
Ingredients Method Notes

Ingredients
  

Mac and Cheese Base
  • 600 g large elbow macaroni
  • 360 g medium-aged cheddar cheese freshly grated
  • 250 g Gruyère cheese freshly grated
  • 115 g low-moisture mozzarella freshly grated
  • 170 g unsalted butter
  • 110 g all-purpose flour
  • 950 ml whole milk
  • 400 ml heavy cream
  • 5 g smoked paprika
  • 5 g garlic powder
  • 5 g onion powder
  • 10 g kosher salt adjust to taste

Method
 

Preheat the Oven
  1. Preheat the oven to 165°C. Lightly grease a 2.8 L baking dish with butter or neutral oil to prevent sticking.
Cook the Pasta
  1. Bring a large pot of well-salted water to a rolling boil. Add the macaroni and cook 1–2 minutes less than package instructions so the pasta remains slightly under al dente. The pasta will finish cooking during baking. Drain thoroughly and set aside.
Prepare the Cheese Blend
  1. In a large bowl combine the grated cheddar, Gruyère, and mozzarella. Toss gently so the cheeses are evenly distributed. Reserve approximately half of the mixture for layering and topping the dish later.
Make the Roux
  1. In a large saucepan over medium heat, melt the butter until fully liquid. Add the flour and whisk continuously for about 30–45 seconds. The mixture should become smooth and lightly foamy but not browned. This roux forms the base of the cheese sauce.
Build the Cream Sauce
  1. Gradually pour in about half of the milk while whisking constantly to prevent lumps from forming. Once smooth, add the remaining milk and the heavy cream. Continue whisking and cook for 3–5 minutes until the sauce thickens slightly and coats the back of a spoon.
Season the Sauce
  1. Stir in the smoked paprika, garlic powder, onion powder, and kosher salt. Taste the sauce and adjust seasoning if necessary. The sauce should taste slightly more seasoned than desired since the pasta will dilute the flavor.
Melt the Cheese
  1. Turn off the heat. Add half of the prepared cheese mixture to the sauce and stir until fully melted and smooth. The sauce should become glossy and velvety.
Combine Pasta and Sauce
  1. Add the cooked macaroni to the cheese sauce and fold gently until every piece of pasta is evenly coated.
Assemble the Mac and Cheese
  1. Transfer half of the pasta mixture into the prepared baking dish. Sprinkle with half of the reserved cheese mixture. Add the remaining pasta and finish with the remaining cheese evenly across the top.
Bake
  1. Bake for 15–20 minutes until the sauce is bubbling around the edges and the cheese on top has melted.
Broil for a Golden Crust
  1. Switch the oven to broil for 1–2 minutes until the top develops light golden spots and a slightly crisp texture. Watch carefully to prevent burning.
Rest and Serve
  1. Allow the mac and cheese to rest for 5 minutes before serving. This helps the sauce thicken slightly and improves the final texture.

Notes

Undercooking the pasta slightly ensures it finishes cooking perfectly during baking without becoming soft or mushy.
Freshly grated cheese melts more smoothly than pre-shredded cheese because packaged cheeses often contain anti-caking agents that interfere with melting.
For the creamiest texture, avoid overheating the sauce after adding cheese, as high heat can cause the sauce to separate.
The sauce should be slightly loose before baking since it thickens significantly in the oven.
For extra flavor depth, a small amount of Dijon mustard or hot sauce can be added to the cheese sauce.