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Quick Three-Cheese Baked Mac and Cheese: Easy 20-Minute Dinner

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This quick three-cheese baked mac and cheese comes together in about 20 minutes flat, using mostly pantry staples, and delivers that golden, bubbly, pull-apart cheese experience without requiring a fussy béchamel.

Ingredients

Scale
  • 8 ounces elbow macaroni
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 ½ cups whole milk
  • ½ cup heavy cream
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon mustard powder
  • 1 cup sharp cheddar cheese, shredded
  • ½ cup Monterey Jack cheese, shredded
  • ½ cup Gruyère cheese, shredded
  • ½ cup panko breadcrumbs
  • 2 tablespoons butter, melted
  • 2 tablespoons grated Parmesan cheese

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Bring a large pot of salted water to a boil. Add your pasta and cook it for 1-2 minutes less than the package directions say (about 6-7 minutes for elbow macaroni).
  3. While the pasta cooks, start your sauce. In a medium saucepan over medium heat, melt the 2 tablespoons of butter. Once bubbling, whisk in the flour and cook for about 1 minute until it smells slightly nutty and turns a light golden color.
  4. Slowly pour in the milk and cream while whisking constantly. Keep cooking and stirring until the mixture thickens enough to coat the back of a spoon, about 3-4 minutes.
  5. Remove the saucepan from heat and stir in the salt, pepper, garlic powder, and mustard powder. Then add the shredded cheeses (cheddar, Monterey Jack, and Gruyère) one handful at a time, stirring until each addition is fully melted before adding the next.
  6. Drain your pasta (do not rinse) and return it to the pot. Pour the cheese sauce over the top and stir until every piece of pasta is coated.
  7. Pour the mac and cheese into an 8×8 inch baking dish and spread into an even layer. In a small bowl, mix the panko breadcrumbs, melted butter, and Parmesan cheese until evenly coated. Sprinkle this mixture over the top.
  8. Bake for 10-12 minutes until the topping is golden brown and the edges are bubbly. For extra color, broil for the last 1-2 minutes, watching carefully.
  9. Let it rest for 2-3 minutes before serving.

Notes

Shred your own cheese for best melting. Cook pasta al dente to avoid mushiness. Let cheese come to room temperature before adding to sauce. For extra crunchy topping, toast panko in a dry skillet before mixing. Can be assembled without topping up to 24 hours in advance.

Nutrition

Keywords: mac and cheese, baked mac and cheese, three-cheese, quick dinner, weeknight dinner, comfort food, cheesy pasta

Find it online: https://cookluma.com/quick-three-cheese-baked-mac-and-cheese-easy-20-minute-dinner/