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Baked Three-Cheese Macaroni

Legendary mac and cheese is a must-have for big family events. My ultimate comfort food is a divine blend of cheddar, Gruyere and Parmesan cheeses. —Joan Sullivan, Gambrills, MD
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    12 servings (3/4 cup each)

Ingredients

  • 1 package (16 ounces) elbow macaroni or fusilli pasta
  • 6 tablespoons butter, cubed
  • 1/2 cup all-purpose flour
  • 4 cups 2% milk, warmed
  • 4 cups shredded Gruyere cheese
  • 2 cups shredded extra-sharp cheddar cheese
  • 2 teaspoons salt
  • 3/4 teaspoon freshly ground pepper
  • 1/4 teaspoon freshly ground nutmeg
  • 1-1/2 cups panko bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter, melted

Directions

  • Preheat oven to 350°. Cook macaroni in a 6-qt. stockpot according to package directions for al dente. Drain; return to pot.
  • In a large saucepan, melt 6 tablespoons butter over medium heat. Stir in flour until smooth; whisk in warmed milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened.
  • Remove from heat; stir in Gruyere and cheddar cheeses, salt, pepper and nutmeg. Add to macaroni, tossing to coat.
  • Transfer to a greased 13x9-in. baking dish. Toss bread crumbs with Parmesan cheese and melted butter; sprinkle over casserole. Bake, uncovered, 30-40 minutes or until bubbly and top is golden brown.
Nutrition Facts
3/4 cup: 487 calories, 24g fat (14g saturated fat), 76mg cholesterol, 515mg sodium, 41g carbohydrate (6g sugars, 2g fiber), 27g protein.

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