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    Home » Pasta/Noodles » 3 Cheese Baked Mac and Cheese

    3 Cheese Baked Mac and Cheese

    November 6, 2021

    1455 shares
    Jump to Recipe Print Recipe

    This 3 cheese baked mac and cheese is all your cheesy comfort food dreams come true! Sharp cheddar, gruyere, and brie cheese transformed into a silky cheesy sauce, topped with buttery panko breadcrumbs, and baked to golden brown perfection. This three cheese macaroni and cheese recipe is easy to make and full of flavor!

    macaroni in cheese topped with golden breadcrumbs in a cast iron skillet

    Stovetop vs baked mac and cheese

    mac and cheese in a cast iron pan topped with golden breadcrumbs

    There are two ways to make macaroni and cheese, stovetop and baked. The biggest differences between the two are time and texture. Stovetop mac takes less time and is more creamy. Baked mac and cheese you get the delicious crust of browned cheese on top and the flavors meld more, for a more flavorful dish. It all comes down to preference, but I am a baked mac and cheese kinda girl.

    Cheese

    gruyere, brie, and sharp cheddar cheeses in packaging on cutting board

    When it comes to making the perfect baked mac and cheese, your choice of cheese matters. The most important rule is to not use pre-shredded cheese. Pre-shredded cheese has anti-caking agents added to them, so they are more difficult to melt and will give you a grainy texture. I like getting my cheese from Trader Joe’s, because their cheese is more affordable and still great quality.

    shredded guyere, shredded cheddar, and cubed brie cheese in bowls
    • Sharp cheddar cheese: Cheddar is a staple for macaroni and cheese, it melts and tastes great. I prefer to use white cheddar and sharp cheddar also gives it an extra layer of flavor.
    • Gruyere cheese: Similar to melting quality of cheddar cheese, but gives it a nutty flavor note for added depth.
    • Brie: I love using brie cheese because it adds so much creaminess to the mac and cheese. You have to remove the rind prior to using.

    Roux

    making a roux with a whisk, butter, and flour in a cast iron skillet

    While stovetop mac and cheese doesn’t require a roux, baked mac and cheese benefits from one. A roux is a combination of butter and flour, that will help thicken the sauce. This keeps your baked mac and cheese from being soupy and loose once it’s baked. For spices, I use ground mustard, cayenne for some heat, kosher salt, and black pepper. Cheese is naturally salty, so you don’t need much added salt.

    Béchamel and Mornay sauce

    milk being whisked into roux in cast iron pan and cheese being added

    Once the roux is formed, slowly begin pouring in milk while whisking out any lumps. Adding milk to a roux makes it a béchamel sauce. For this recipe I use whole milk for texture and creaminess. Allow the béchamel to heat through, once hot, turn the heat off. First add the brie cheese and whisk to let it melt. Then begin adding handfuls of the cheddar and gruyere cheese and stirring to melt. When shredded cheese is added to béchamel, it becomes a Mornay sauce. Sauce should be completely smooth.

    Pasta

    pasta being added to mac and cheese sauce in cast iron skillet

    It’s called macaroni and cheese for a reason, macaroni being a short bent hollow tube. Elbows are the most commonly used macaroni, but I used conchiglie. Feel free to use either or even small shells.

    Important tip when making baked macaroni, always cook the pasta a minute before al dente. Since the pasta will continue to cook in the oven, if you have cooked it too much on the stovetop, it will just become mush after baking.

    Breadcrumbs

    buttered breadcrumbs on top of mac and cheese pre-oven

    Buttered bread crumbs on top of the mac and cheese gives you a delicious crunchy bite. I mixed Italian panko bread crumbs with melted butter. Sprinkle over the top of the macaroni and cheese.

    Baking mac and cheese

    overhead shot of mac and cheese with toasted breadcrumbs on top

    Bake the mac and cheese uncovered at 400F, for 25-30 minutes, until the breadcrumbs are golden.

    3 cheese baked mac and cheese

    baked mac of cheese in a cast iron with a spoon lifting pasta out of pan

    Remove the baked mac and cheese from the oven and top with freshly chopped parsley. Allow the mac to rest for 5 minutes before digging in. Enjoy!

    Storing

    overhead shot of mac and cheese with toasted breadcrumbs on top

    This baked mac and cheese is best served fresh out of the oven. To reheat leftovers, place in oven safe container at 350F and reheat for 20 minutes.

    Looking for more pasta recipes?

    • Butternut Squash Mac and Cheese
    • Stuffed Pasta Shells
    • French Onion Pasta Bake
    • Cheesy Pesto Manicotti
    • Penne alla Vodka

    Want to see the web story version of the three cheese baked mac and cheese? click here!

    Made this recipe and loved it? Leave a star rating below!

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    3 Cheese Baked Mac and Cheese

    This 3 cheese baked mac and cheese is all your cheesy comfort food dreams come true! Sharp cheddar, gruyere, and brie cheese transformed into a silky cheesy sauce, topped with buttery panko breadcrumbs, and baked to golden brown perfection. This three cheese macaroni and cheese recipe is easy to make and full of flavor!
    4.46 from 35 votes
    Print Pin Rate
    Course: Pasta/Noodles
    Cuisine: American
    Keyword: 3 cheese mac and cheese, baked mac and cheese, baked macaroni and cheese, macaroni and cheese
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 6 -8 Servings
    Calories: 1076kcal
    Author: Stephanie

    Equipment

    • OXO Good Grips 9-Inch Whisk
    • All Clad Stock Pot
    • Box Grater
    • Lodge Cast Iron Skillet 12-inch
    Prevent your screen from going dark

    Ingredients

    • 1 pound macaroni cooked al dente (see note)
    • â…“ cup Italian panko breadcrumbs
    • 2 tablespoons unsalted butter melted
    • 4 tablespoons unsalted butter
    • 3 tablespoons all-purpose flour
    • 1 teaspoon ground mustard powder
    • ¼ teaspoon cayenne pepper see note
    • ¼ teaspoon ground nutmeg
    • ½ teaspoon ground black pepper
    • ¼ teaspoon Kosher salt
    • 4 cups whole milk see note
    • 4 cups sharp white cheddar freshly grated (10 oz)(see note)
    • 2 cups gruyere cheese freshly grated (5oz)(see note)
    • 1 cup brie cheese rind removed, cut into chunks (6oz after rind removed)(see note)
    • 1 tablespoon freshly chopped Italian parsley to garnish

    Instructions

    • Preheat oven to 400 degrees F.
    • Prepare pasta in salted water boiling water, according to package instruction to al dente. Do not overcook. Drain and set aside.
    • In a small bowl add Italian panko bread crumbs and 2 tbsp melted butter. Stir with a spoon until bread crumbs are coated in butter. Set aside.
    • While pasta is cooking, in a large cast iron skillet (12") or high walled skillet over medium heat, add 4 tbsp unsalted butter. Once melted and bubbling, add in 3 tbsp of flour. Whisk until flour is absorbed into the butter. Add in the ground mustard, cayenne, nutmeg, pepper, and salt. Whisk to combine into the roux.
    • Slowly begin pouring in whole milk while whisking. Continue whisking till there are no lumps. Allow to come to a gentle bubble, then turn the heat off. First add in the brie cheese chunks and whisk until melted. Next, a few handfuls at a time, add in the gruyere and cheddar, stirring till melted, then repeat with remaining cheese. Sauce should be completely smooth.
    • Add in the al dente macaroni, and stir until fully coated and submerged in the cheese sauce. If using a cast iron skillet, sprinkle buttered breadcrumbs over the top then place in oven. If not using an oven safe skillet, transfer to a baking dish, then top with buttered bread crumbs.
    • Bake uncovered for 25-30 minutes or until breadcrumbs are golden. Remove from oven and top with freshly chopped parsley. Allow macaroni and cheese to rest and set for 5-10 minutes before serving. Enjoy!

    Notes

    Macaroni

    • When making baked macaroni, always cook the pasta a minute before al dente. Since the pasta will continue to cook in the oven, if you have cooked it too much on the stovetop, it will just become mush after baking.
    • Pasta used in photos was conchiglie, feel free to use elbows or small pasta shells.

    Cayenne

    • If you want less heat, use â…› tsp cayenne, or omit entirely. Gives the pasta a nice bite to it though, so I recommend at least a small pinch.

    Milk

    • For this recipe I use whole milk for texture and creaminess. Using a less fat milk will make the dish more watery.

    Cheese

    • Do not use pre-shredded cheese. Pre-shredded cheese has anti-caking agents added to them, so they are more difficult to melt and will give you a grainy texture.
    • This mac and cheese recipe has only been tested with sharp white cheddar, gruyere, and brie cheese. Other substitutes have not been tested.

    Storing

    • This baked mac and cheese is best served fresh out of the oven. To reheat leftovers, place in oven safe container at 350F and reheat for 20 minutes.

    *See in-post for step-by-step photos for making the recipe*

    Nutrition

    Calories: 1076kcal | Carbohydrates: 71g | Protein: 52g | Fat: 65g | Saturated Fat: 37g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.5g | Cholesterol: 197mg | Sodium: 1147mg | Potassium: 563mg | Fiber: 3g | Sugar: 11g | Vitamin A: 2019IU | Vitamin C: 1mg | Calcium: 1252mg | Iron: 2mg
    Made this recipe?Mention @GirlWithTheIronCast or tag #girlwiththeironcast!
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    1455 shares

    Originally Published: November 6, 2021 Post Updated: February 9, 2023 Filed Under: American, Cast Iron, Dinner, Pasta/Noodles, Recipes, Side Dishes, Thanksgiving, Vegetarian, Winter Comfort Tagged With: parsley

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