Did you make this? If you snap a photo, please be sure tag me on Instagram at @girlwiththeironcast or hashtag #girlwiththeironcast so I can see your creations!
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!
servings
Ingredients
- 1 pound macaroni (cooked al dente (see note))
- 1/3 cup Italian panko breadcrumbs
- 2 tablespoons unsalted butter (melted)
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 teaspoon ground mustard powder
- 1/4 teaspoon cayenne pepper (see note)
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground black pepper
- 1/4 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
Email this Recipe!
Email this recipe to yourself to save for later.
By submitting this form, you agree to receive emails from Girl with the Iron Cast.
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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 1/8 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 Information
Calories: 1076kcal (54%), Carbohydrates: 71g (24%), Protein: 52g (104%), Fat: 65g (100%), Saturated Fat: 37g (231%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 16g, Trans Fat: 0.5g, Cholesterol: 197mg (66%), Sodium: 1147mg (50%), Potassium: 563mg (16%), Fiber: 3g (13%), Sugar: 11g (12%), Vitamin A: 2019IU (40%), Vitamin C: 1mg (1%), Calcium: 1252mg (125%), Iron: 2mg (11%)