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Cozy Baked Three-Cheese Mac and Cheese with Garlic Panko Crust

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This creamy, tangy mac and cheese features a blend of sharp cheddar, nutty Gruyère, and Parmesan, topped with a buttery, garlicky panko crust. It’s the ultimate comfort food for cozy nights and always a crowd-pleaser.

Ingredients

Scale
  • 1 pound (450g) elbow macaroni (or cavatappi, shells, or rotini)
  • 4 tablespoons (56g) unsalted butter
  • 1/4 cup (30g) all-purpose flour (or gluten-free 1:1 blend)
  • 3 cups (720ml) whole milk, warm
  • 1 cup (240ml) heavy cream
  • 2 cups (200g) sharp cheddar cheese, freshly grated
  • 1 1/2 cups (150g) Gruyère cheese, freshly grated
  • 1/2 cup (50g) Parmesan cheese, freshly grated
  • 1 teaspoon salt (plus more for pasta water)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon smoked paprika (optional)
  • 1/4 teaspoon garlic powder
  • Pinch of cayenne pepper (optional)
  • 1 cup (100g) panko breadcrumbs
  • 3 tablespoons (42g) unsalted butter, melted
  • 2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
  • 2 tablespoons fresh parsley, finely chopped (optional)
  • 1/4 cup (25g) Parmesan cheese, finely grated

Instructions

  1. Preheat oven to 375°F (190°C). Butter a 9×13-inch baking dish. Bring a large pot of salted water to a boil.
  2. Cook pasta according to package directions, but stop 1-2 minutes before al dente. Drain and toss with a drizzle of olive oil to prevent sticking. Set aside.
  3. In a medium saucepan, melt 4 tablespoons butter over medium heat. Whisk in flour and cook for 2 minutes, whisking constantly, until nutty and thick.
  4. Slowly pour in warm milk and heavy cream while whisking vigorously. Continue whisking until smooth and thickened, about 3-4 minutes.
  5. Reduce heat to low. Add cheddar, Gruyère, and 1/2 cup Parmesan cheese in handfuls, stirring until each addition is fully melted before adding the next.
  6. Stir in salt, black pepper, smoked paprika, garlic powder, and cayenne (if using). Taste and adjust seasoning.
  7. Pour cheese sauce over cooked pasta and stir gently until every piece is coated.
  8. In a small skillet, melt 3 tablespoons butter over medium heat. Add minced garlic and cook for 30 seconds. Stir in panko breadcrumbs and cook for 2-3 minutes until golden. Remove from heat and stir in parsley and remaining 1/4 cup Parmesan.
  9. Pour mac and cheese mixture into prepared baking dish. Sprinkle garlic panko topping evenly over the surface.
  10. Bake for 20-25 minutes, until edges are bubbly and top is deep golden brown. For extra crunch, broil for 1-2 minutes, watching closely.
  11. Let rest for at least 10 minutes before serving.

Notes

Grate your own cheese for a smooth sauce. Do not overcook pasta; cook just shy of al dente. Toast panko first for a guaranteed crispy crust. Let the dish rest for 10 minutes before serving to allow the sauce to set. For make-ahead, assemble without topping, refrigerate up to 24 hours, then add fresh topping and bake, adding 10 minutes. Freezes well for up to 3 months.

Nutrition

Keywords: mac and cheese, baked mac and cheese, three cheese, garlic panko, comfort food, cheddar, gruyere, parmesan

Find it online: https://blingbite.com/cozy-baked-three-cheese-mac-and-cheese-with-garlic-panko-crust/