Baked Three Cheese Mac and Cheese with Parmesan Crust
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.
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Servings: 8 servings
Calories: 812kcal
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
Calories: 812kcal | Carbohydrates: 65g | Protein: 36g | Fat: 45g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 130mg | Sodium: 1091mg | Potassium: 494mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1428IU | Vitamin C: 1mg | Calcium: 895mg | Iron: 2mg
