Baked Three Cheese Macaroni with a Panko Topping
Elbow macaroni in a cheddar, mozzarella, and Parmesan sauce with an optional buttered panko and smoked paprika topping.
Ingredients
For the pasta
- 1 lb elbow macaroni dry weight before boiling
- as needed Water for boiling
- as needed Salt for pasta water
For the cheese sauce
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon dry mustard powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 3 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
Optional topping
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
- 1/4 teaspoon smoked paprika
Dish Preparation
- 1 teaspoon butter for greasing the dish
Instructions
- Preheat to 350°F and grease a 9-by-13-inch dish. Boil dry macaroni in salted water until slightly firmer than the package al dente point, then drain.
- Melt 4 tablespoons butter in a saucepan. Whisk in flour for 1–2 minutes, then slowly whisk in milk and cream. Cook gently 4–6 minutes until slightly thickened and add garlic powder, mustard, paprika, salt, and pepper.
- Remove from heat and gradually stir in cheddar, mozzarella, and Parmesan. Fold the pasta into the sauce and spread evenly in the dish.
- If using the topping, combine panko with 2 tablespoons melted butter and smoked paprika, then sprinkle over the casserole. Bake 20–25 minutes or longer until bubbling and 165°F at the center. Rest 10 minutes before serving.
Notes
The cooking estimate includes pasta boiling, sauce preparation, and baking with some overlap. Omit all topping ingredients together if preferred. Cold assembled pasta needs extra baking time.