In this recipe, three distinctive cheeses harmonize together, complemented by the intense flavor of smoked paprika – and all silkened with heavy cream and butter, giving you one delicious symphony of macaroni and cheese flavor.
No matter what kind of day I’m having, whether it’s an “I can’t seem to get anything done today,” kind of day or a “wow, look at what I got done today!” kind of day, when it gets to be about 2 p.m. I have one thought on my mind: “What am I going to make for dinner for my family?” Well, to be honest, on tougher, busier days the thought goes more like “What the heck am I making for dinner?” And we all have those days – and those days are when it’s a good day for my Three-Cheese Mac and Cheese.
Why? Because just tasting this delicious mac and cheese as I’m making it fills me with that warmth that comes from knowing I’m doing something good for my family -something they will really enjoy that will make their day great even if mine’s going not-so-great. And THAT feeling, as all you moms out there know very well, is what it’s all about, isn’t it? Cause moms know that what gets everything done around the house, the yard, and the kitchen, to set that delicious, nutritious table is one thing: LOVE.
And this dish is full of just that – LOVE. So, it’s worth the extra steps, spices, and cheeses because each and every ingredient on that list is a key player on the team – and boy, is it a winner.
Plus, you can easily turn this into a hamburger-style casserole with ground beef and some drained canned tomatoes. Or add some barbecued pulled pork or sweet summer sausage sliced into ovals.
Other Reasons Why You’ll Love This Three-Cheese Mac and Cheese
If you like your mac and cheese with a crispy, buttery topping, this recipe is for you. Whether it’s a potato or mac and cheese casserole, the right buttery crisp topping can make the flavor go through the roof. And the flavor sailed right through the roof with this one.
What’s special about this Three-Cheese Mac and Cheese, though, is the way these toasty, buttery breadcrumbs complement this particular trio of cheeses and accentuate their salty (Parm), creamy (Gruyère), and umami (sharp cheddar) flavors. This crunchy topping is like a crispy, buttery blanket that’s been tucked in around these perfectly cooked little half-circles of macaroni.
Two particular stars that stand out in this show are the Gruyère and the smoked paprika. Both of them do for this dish what an ingredient should – make the dish taste delicious without the diner being able to put their finger on exactly which delicious ingredient is amazing them.
My kids always ask, “What cheese is in this, Mom?” I never have to explain exactly what Gruyère is, though, because the minute they’ve asked, they’ve taken another bite and are suddenly too busy eating and laughing and talking to pay attention to my answer. Which is just fine by me. I love to watch them get lost in the joy of eating my creations.
How to Store Three Cheese Mac and Cheese?
A chef once told me, if you want to know what freezes well, just go to the grocery store and note what’s in the freezer versus the refrigerated aisle. And pretty much, this is a good rule of thumb. The texture of the cheese sauce typically suffers when you freeze a mac and cheese. What can help frozen, microwave-reheated mac and cheese to taste better is to a. cook the pasta only to al dente or just shy of it, as it absorbs moisture from the freezing that will make it mushy and b. to prepare any mac and cheese you will freeze with a 1:1 ratio of macaroni to sauce. The extra cheese sauce keeps everything more protected from the freezer’s less-desirable effects. This 3-Cheese Mac and Cheese will keep four to five days in an airtight container in the refrigerator—but, c’mon, you won’t have leftovers long!
Serving Suggestions
Serve this with something spicy to truly complement the flavors. How about some of my Sweet and Spicy Grilled Chicken Wings, my Corn, Tomato, and Avocado Salad, and my Turtle Sheet Cake, which is heaven on a plate!
3 Cheese Mac and Cheese
Ingredients
- 16 ounces elbow macaroni cooked (or other tubular pasta)
- 1 tablespoon extra virgin olive oil
- 6 tablespoons unsalted butter
- 1/3 cup all purpose flour
- 3 cups whole milk
- 1 cup heavy whipping cream
- 4 cups sharp cheddar cheese shredded
- 2 cups Gruyere cheese shredded
- Salt and pepper to taste
- 1 1/2 cups panko crumbs
- 4 tablespoons butter melted
- 1/2 cup Parmesan cheese shredded
- 1/4 teaspoon smoked paprika or regular paprika
Instructions
- Start by preheating your oven to 350°F and lightly greasing a large baking dish.
- Cook your pasta just until it’s almost done, drain it, and then toss it with olive oil.
- Melt butter in a saucepan and whisk in flour to create a roux.
- Gradually add milk and cream to the roux, whisking until the mixture is smooth and thickened.
- Stir in the shredded cheddar and Gruyere cheeses until you have a rich, creamy cheese sauce.
- Combine the pasta and cheese sauce, then layer in your baking dish with extra shredded cheese.
- Mix panko crumbs with Parmesan, melted butter, and paprika for the topping and sprinkle over the mac and cheese.
- Bake until the topping is golden and the mac and cheese is bubbling, about 30 minutes.
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