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A bubbling dish of baked mac and cheese fresh from the oven

Ultimate Three-Cheese Baked Mac and Cheese with Crispy Panko Topping

This recipe features a rich and creamy three-cheese sauce, perfectly cooked elbow macaroni, and a delightfully crispy panko topping. It's the ultimate comfort food, perfect for any occasion.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 8 people
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta
  • 1 pound elbow macaroni
  • Salt for boiling water
For the Béchamel Base
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk (infused with aromatics)
  • 1 teaspoon dry mustard powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (optional, for a subtle kick)
  • Salt and freshly ground black pepper to taste
For the Cheese Blend
  • 2 cups freshly grated sharp cheddar cheese
  • 1.5 cups freshly grated Gruyère cheese
  • 1.5 cups freshly grated Fontina cheese
  • 1/4 cup freshly grated Parmesan cheese
  • 1 tbsp Dijon mustard (secret ingredient for flavor boost)
For the Crispy Panko Topping
  • 1 cup panko breadcrumbs
  • 2 tablespoons melted unsalted butter
  • 1/4 cup freshly grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 2 tablespoons fresh parsley chopped
For Infusing Milk (optional)
  • 1 bay leaf
  • 5-6 whole black peppercorns
  • small onion Half, quartered
  • clove garlic 1, smashed

Equipment

  • Saucepan
  • Large Pot
  • Dutch Oven
  • Whisk
  • 9x13 inch Baking Dish
  • Small Bowl

Method
 

Infuse the Milk
  1. Gently warm the milk with bay leaf, peppercorns, onion, and garlic in a saucepan; steep for 15-20 minutes, then strain.
Cook the Pasta
  1. Boil salted water, cook macaroni until al dente, then drain without rinsing.
Make the Roux
  1. Melt butter in a pot, then whisk in flour for 1-2 minutes until a smooth paste forms.
Create the Béchamel
  1. Gradually whisk in infused milk until the sauce thickens; stir in mustard powder, onion powder, cayenne pepper, salt, and pepper.
Melt the Cheese
  1. Remove from heat, add cheddar, Gruyère, Fontina, then Parmesan and Dijon mustard, stirring until melted and smooth.
Combine and Assemble
  1. Mix pasta with cheese sauce and pour into a 9x13 inch baking dish.
Prepare the Topping
  1. Combine panko, melted butter, Parmesan, garlic powder, and parsley in a small bowl.
Add the Topping
  1. Sprinkle the panko topping evenly over the mac and cheese.
Bake
  1. Bake at 375°F (190°C) for 25-35 minutes until bubbly and golden brown.
Rest and Serve
  1. Let the mac and cheese rest for 5-10 minutes before serving to allow the sauce to set.

Notes

For extra flavor depth, use freshly grated cheeses rather than pre-shredded, as they melt more smoothly and contain fewer anti-caking agents. Adjust the amount of cayenne pepper to your preference for a subtle warmth or a noticeable kick. This dish can be assembled ahead of time and refrigerated; just add an extra 10-15 minutes to the baking time if baking from cold.