This is a creamy baked mac and cheese with a crisp garlic Parmesan topping and a sauce that stays silky instead of drying out in the oven. You get that crackly golden top with creamy pasta underneath, which is exactly what good baked mac and cheese should be.
Sharp cheddar brings the flavour, Gruyère gives the sauce a smoother melt and evaporated milk gives it a rich, glossy texture without needing heavy cream.
Honestly, the crispy garlic Parmesan topping is half the point.
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Why this version stands out
- Creamy underneath, crisp and golden on top.
- Evaporated milk keeps the sauce silky and smooth without the heaviness of cream.
- Mature cheddar for flavour, Gruyère for the smooth melt.
- The garlic Parmesan crumb adds the perfect crunchy contrast to the creamy pasta underneath.
- No layering, no fuss, just really good baked mac and cheese.
- I tested a few versions before landing on this balance of creamy sauce and crisp topping.
Ingredients that make a difference
Use mature cheddar, not mild
Mature cheddar gives the sauce a proper cheesy flavour once everything is melted together. Mild cheddar can get a little lost in a baked macaroni cheese.
Feel free to use yellow cheddar, especially on top for extra colour, but I prefer white cheddar in the sauce for a creamier-looking finish.
Shred your own cheese. Freshly shredded cheese gives you a much smoother sauce. Pre-shredded cheese contains anti-caking agents that can make cheese sauces slightly grainy.
Gruyère keeps the sauce smooth
Gruyère melts more smoothly than cheddar and gives the sauce a slightly creamier texture without making it overly rich.
Mozzarella works too, but the flavour will be milder.
Evaporated milk works better than cream
Evaporated milk keeps the sauce silky and creamy without the heaviness cream can bring to baked mac and cheese.
Because some of the water has already been removed, it creates a smoother sauce that's less likely to split or turn oily once baked. It also reheats really well, which is always a bonus with mac and cheese leftovers.
Panko gives the best crunch
Panko breadcrumbs stay lighter and crispier than regular breadcrumbs once baked.
That contrast against the creamy sauce underneath is what makes the topping so good.
A few quick tips before you start
- Cook the pasta just under al dente. It will continue cooking in the sauce while baking.
- Add the milks a little at a time, whisking each addition in fully before adding the next splash. It makes the sauce much easier to keep smooth and lump-free.
- Shred your own cheese if possible. Pre-shredded cheese doesn't melt quite as smoothly because it contains anti-caking agents.
- Add the cheese off the heat to keep the sauce smooth and creamy.
- The sauce should look slightly looser than you expect before baking. The pasta will absorb more sauce in the oven.
How to make three cheese mac and cheese
Preheat the oven to 350°F (180°C).
Cook the pasta
1. Bring a large pot of salted water to the boil. Cook the macaroni 1 minute less than al dente. The pasta will continue cooking in the oven later.
Drain and set aside.
Make the cheese sauce
2. Melt the butter in a large saucepan over medium heat.
3. Add the flour and whisk for 1 minute until you have a thick, smooth paste. This is your roux and it's what helps thicken the cheese sauce.
4. Slowly whisk in the evaporated milk, a little at a time, followed by the whole milk.
5. Continue whisking until the sauce is smooth, lump-free and lightly coats the back of a spoon.
6. Remove the pan from the heat and stir in the salt, garlic powder, Dijon mustard, black pepper and smoked paprika.
7. Add the cheddar and Gruyère a handful at a time, stirring until fully melted and smooth.
The sauce will look slightly looser than you expect at this stage. That's exactly what you want before baking.
Assemble the mac and cheese
8. Add the drained pasta to the cheese sauce and stir until evenly coated.
Pour into a buttered 9x13-inch baking dish (23x33 cm).
Make the topping
9. In a bowl, mix together the panko breadcrumbs, grated parmesan, melted butter, garlic powder, pinch of salt and optional dried parsley.
10. Sprinkle the remaining cup of cheddar evenly over the top of the mac and cheese.
11. Scatter the parmesan crumb topping evenly over the top of the cheese.
Bake
12. Bake at 350°F (180°C) for 20-25 minutes until bubbling and golden.
If you want more colour on top, place it under the broiler (grill) for 2-3 minutes at the end.
Let it sit for 5 minutes before serving so the sauce settles slightly.
How to store and reheat leftovers
Storing
Store leftovers in an airtight container in the fridge for up to 3 days.
Once chilled, baked mac and cheese will set quite firmly. That's completely normal.
Reheating
The sauce loosens up again as it heats.
Reheat in the microwave in short bursts, stirring in between, or warm it in the oven covered with foil until hot throughout.
Common questions
Can I make this ahead of time?
Yes. Assemble the mac and cheese (don't bake it), cover and refrigerate for up to 24 hours before baking.
If baking straight from the fridge, you may need to add an extra 5-10 minutes to the baking time.
Can I freeze mac and cheese?
Yes. Freeze before or after baking and thaw overnight in the fridge before reheating.
The pasta may soften slightly after freezing, but the sauce stays creamy once reheated.
Why did my sauce turn grainy?
This usually happens when the cheese gets too hot.
Adding the cheese off the heat and using freshly shredded cheese helps keep the sauce smooth.
Why is my baked mac and cheese dry?
Baked mac and cheese thickens quite a bit in the oven as the pasta absorbs more sauce.
Slightly undercooking the pasta and keeping the sauce a little looser before baking helps prevent it from drying out.
What can I serve with mac and cheese?
A sharp green salad works really well to cut through the richness.
It's also good alongside:
- roast chicken or chicken skewers
- grilled sausages
- barbecue dishes
- garlic bread
- roasted vegetables
You may also like...
If you're in the mood for more easy comfort-food pasta recipes, you might also like my Mongolian ground beef noodles, creamy steak pasta, Gigi Hadid vodka pasta or bolognese pasta bake. They're all easy, comforting pasta dinners that are big on flavour and easy to make at home.
Recipe
Baked Three Cheese Mac and Cheese with Parmesan Crust
Equipment
- 9x13-inch baking dish (23x33 cm)
Ingredients
For the mac and cheese
- 1 pound (450g) elbow macaroni
- ¼ cup (60g) unsalted butter - or salted, but then add salt to taste
- ½ cup (60g) all-purpose flour
- 1 can (12oz/380g-410g) evaporated milk
- 2½ cups (600ml) whole milk
- 3 cups strong white cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 1 teaspoon salt - or to taste
- 1 teaspoon garlic powder - or minced, to taste
- 1-2 teaspoons dijon mustard
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
For the parmesan crumb topping
- 1 cup panko breadcrumbs
- ¾ cup parmesan cheese, finely grated
- 2½ tablespoons unsalted butter, melted - or salted, but then add salt to taste
- ½ teaspoon garlic powder - or minced, to taste
- pinch of salt
- 1-2 tablespoons dried parsley, optional
- 1 cup strong cheddar cheese - white or yellow, or a mix
Instructions
- Preheat the oven to 350°F (180°C).
Cook the pasta
- Bring a large pot of salted water to the boil. Cook the macaroni 1 minute less than al dente. The pasta will continue cooking in the oven later. Drain and set aside.1 pound (450g) elbow macaroni
Make the cheese sauce
- Melt the butter in a large saucepan over medium heat.¼ cup (60g) unsalted butter
- Add the flour and whisk for 1 minute until you have a thick, smooth paste. This is your roux and it's what helps thicken the cheese sauce.½ cup (60g) all-purpose flour
- Slowly whisk in the evaporated milk, a little at a time, followed by the whole milk.1 can (12oz/380g-410g) evaporated milk, 2½ cups (600ml) whole milk
- Continue whisking until the sauce is smooth, lump-free and lightly coats the back of a spoon.
- Remove the pan from the heat and stir in the salt, garlic powder, Dijon mustard, black pepper and smoked paprika.1 teaspoon salt, 1 teaspoon garlic powder, 1-2 teaspoons dijon mustard, ½ teaspoon black pepper, ½ teaspoon smoked paprika
- Add the cheddar and Gruyère a handful at a time, stirring until fully melted and smooth.The sauce will look slightly looser than you expect at this stage. That's exactly what you want before baking.3 cups strong white cheddar cheese, shredded, 1 cup Gruyère cheese, shredded
Assemble the mac and cheese
- Add the drained pasta to the cheese sauce and stir until evenly coated.Pour into a buttered 9x13-inch baking dish (23x33 cm).
Make the topping
- In a bowl, mix together the panko breadcrumbs, grated parmesan, melted butter, garlic powder, pinch of salt and optional dried parsley.1 cup panko breadcrumbs, ¾ cup parmesan cheese, finely grated, 2½ tablespoons unsalted butter, melted, ½ teaspoon garlic powder, 1-2 tablespoons dried parsley, optional, pinch of salt
- Sprinkle the remaining cup of cheddar evenly over the top of the mac and cheese.1 cup strong cheddar cheese
- Scatter the parmesan crumb topping evenly over the top of the cheese.
Bake
- Bake at 350°F (180°C) for 20-25 minutes until bubbling and golden.If you want more colour on top, place it under the broiler (grill) for 2–3 minutes at the end.Let it sit for 5 minutes before serving so the sauce settles slightly.
Notes
A few tips before you start
- Cook the pasta just under al dente. It will continue cooking in the sauce while baking.
- Add the milks a little at a time, whisking each addition in fully before adding the next splash. It makes the sauce much easier to keep smooth and lump-free.
- Shred your own cheese if possible. Pre-shredded cheese doesn't melt quite as smoothly because it contains anti-caking agents.
- Add the cheese off the heat to keep the sauce smooth and creamy.
- The sauce should look slightly looser than you expect before baking. The pasta will absorb more sauce in the oven.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
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