Three-Cheese Baked Mac & Cheese

Instructions

Aunt Mae spent thirty years tinkering with this recipe before she pronounced it perfect. The trick is three cheeses doing three jobs — cheddar for flavor, gruyère for stretch, Parmesan for that nutty depth. And please, no pre-shredded cheese; the anti-caking powder ruins the sauce.

1. Cook the pasta

   Bring a large pot of water to a rolling boil. Add the salt and macaroni. Cook 2 minutes shy of al dente (the pasta will finish cooking in the oven). Drain and set aside — do not rinse.

2. Start the roux

   In a large heavy-bottomed pot, melt 6 tablespoons of butter over medium heat. Whisk in the flour and cook, whisking constantly, for 2 minutes until it smells nutty and looks pale golden. This is your roux — the foundation of the sauce.

3. Make the béchamel

   Slowly pour in the warmed milk while whisking constantly to prevent lumps. Bring the mixture to a gentle simmer, whisking often, until it thickens enough to coat the back of a spoon — about 5 minutes.

4. Season it

   Whisk in the Dijon, smoked paprika, nutmeg, salt, and pepper. Remove from heat.

5. Melt in the cheese

   Add the cheeses a generous handful at a time, whisking until completely melted before adding the next. Reserve about ½ cup of cheddar for the top.

6. Combine

   Fold the drained pasta into the cheese sauce until every elbow is coated. Pour into a buttered 9×13 baking dish.

7. Make the topping

   Mix the panko, melted butter, extra Parmesan, and parsley in a small bowl until evenly moistened. Scatter the reserved cheddar over the pasta, then top with the panko mixture.

8. Bake

   Bake at 375°F for 22–25 minutes, until the top is deeply golden and the edges are bubbling fiercely. Let rest 10 minutes before serving — the sauce thickens beautifully as it cools.