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Ultra Creamy Baked Mac & Cheese with Gruyère, Sharp Cheddar, and Fontina

A spoonful of Ultra Creamy Baked Mac & Cheese with 3 Cheeses showing a cheese pull and crispy breadcrumb topping.
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Make an ultra creamy baked macaroni and cheese using a rich béchamel sauce combined with three distinct cheeses for deep flavor and texture.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 6 tablespoons unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk, warmed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1 cup shredded Gruyère cheese
  • 1 cup shredded sharp Cheddar cheese
  • 1 cup shredded Fontina cheese
  • 1/2 cup Panko breadcrumbs
  • 2 tablespoons melted butter (for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
  2. Cook the macaroni according to package directions until just shy of al dente (about 1 minute less than recommended). Drain well and set aside.
  3. Prepare the roux: In a large saucepan over medium heat, melt 6 tablespoons of butter. Whisk in the flour and cook for 2 minutes, stirring constantly. Do not let it brown.
  4. Gradually whisk in the warm milk until the mixture is smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon (about 8-10 minutes).
  5. Remove the sauce from the heat. Stir in the salt, pepper, and nutmeg.
  6. Add the cheeses in handfuls, stirring until each addition is fully melted and smooth before adding the next. Reserve about 1/4 cup of the Cheddar for the topping. This is your ultra creamy cheese sauce.
  7. Add the cooked, drained pasta to the cheese sauce and stir gently until every piece is coated.
  8. Pour the mixture into the prepared baking dish.
  9. In a small bowl, toss the Panko breadcrumbs with the 2 tablespoons of melted butter and the reserved 1/4 cup of Cheddar cheese. Sprinkle this mixture evenly over the pasta.
  10. Bake for 20 to 25 minutes, or until the topping is golden brown and the sauce is bubbly around the edges. Let it rest for 5 minutes before serving.

Notes

  • Warming the milk before adding it to the roux helps prevent lumps in your béchamel sauce.
  • Shred your own cheese from blocks; pre-shredded cheese contains anti-caking agents that prevent smooth melting.
  • For extra creaminess, stir in 1/4 cup of heavy cream into the sauce just before adding the pasta.

Nutrition

Find it online: https://tasteportfolio.com/ultra-creamy-baked-mac-cheese-with-3-cheeses/