🧀 Three-Cheese Holiday Mac and Cheese
Serves: 8–10
Prep time: 20 minutes
Cook time: 30–35 minutes
Total: About 55 minutes
Ingredients
For the pasta
- 1 lb (450 g) elbow macaroni or cavatappi
- 1 tablespoon salt, for the pasta water
For the three-cheese sauce
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups whole milk, warmed
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, freshly shredded
- 1½ cups Gruyère cheese, freshly shredded
- 1 cup mozzarella cheese, freshly shredded
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- Pinch of nutmeg, optional
For the golden topping
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
- ½ cup shredded cheddar or Gruyère
- 2 tablespoons grated Parmesan, optional
- 1 tablespoon chopped fresh parsley, optional
Step 1: Prepare the oven
Preheat your oven to 375°F (190°C).
Lightly butter a 9 × 13-inch baking dish or another large ovenproof casserole dish.
This is also a good time to shred all three cheeses. Freshly shredded cheese melts much more smoothly than pre-shredded cheese.
Step 2: Cook the macaroni
Bring a large pot of water to a rolling boil.
Add the salt, then add the macaroni.
Cook it for about 1–2 minutes less than the package directions. You want the pasta slightly undercooked because it will continue cooking in the oven.
Drain the pasta well. Do not rinse it, because the starch on the pasta helps the cheese sauce cling to it.
Set the pasta aside.
Step 3: Make the roux
Place a large saucepan or Dutch oven over medium heat.
Add the butter and let it melt completely.
Sprinkle in the flour and immediately whisk.
Cook the butter-and-flour mixture for about 1–2 minutes, whisking constantly. This creates a roux, which will thicken your cheese sauce.
Don’t let it become dark brown—you want a light, creamy sauce.
Step 4: Add the milk and cream
Slowly pour in the warm milk while whisking constantly.
Add the heavy cream.
Keep whisking until the mixture becomes smooth and there are no lumps.
Continue cooking over medium heat for approximately 5–7 minutes, stirring frequently.
The sauce should gradually thicken enough to coat the back of a spoon.
Step 5: Season the sauce
Add:
- Dijon mustard
- Garlic powder
- Onion powder
- Smoked paprika
- Salt
- Black pepper
- A small pinch of nutmeg, if using
Whisk everything together.
Taste the sauce carefully. Remember that the cheese will add additional salt, so don’t over-season at this stage.
Step 6: Add the three cheeses
Turn the heat down to low.
Add the cheddar, Gruyère, and mozzarella a handful at a time, stirring after each addition until melted.
Don’t boil the sauce once the cheese has been added. High heat can cause the cheese to separate and make the sauce greasy or grainy.
When finished, you should have a smooth, thick, incredibly creamy cheese sauce.
Step 7: Combine the pasta and sauce
Add the cooked macaroni to the cheese sauce.
Stir gently until every piece of pasta is completely coated.
The mixture should look slightly more saucy than you think it needs to be. That’s exactly what you want because the pasta will absorb some of the sauce while baking.
Step 8: Prepare the topping
In a small bowl, combine:
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
- ½ cup shredded cheddar or Gruyère
- Parmesan, if using
Mix until the breadcrumbs are evenly coated with butter.
This creates a wonderfully crunchy, golden holiday topping.
Step 9: Assemble
Pour the cheesy macaroni into your prepared baking dish.
Spread it evenly with a spatula.
Sprinkle the breadcrumb mixture evenly over the entire surface.
For an extra-cheesy holiday finish, you can add another small handful of shredded cheese over the top.
Step 10: Bake
Place the dish in the preheated 375°F (190°C) oven.
Bake for approximately 20–25 minutes, until the edges are bubbling and the top is golden brown.
For an especially crispy top, switch the oven to broil for the final 1–2 minutes.
Watch it carefully during broiling—the breadcrumbs can go from golden to burnt very quickly.
Step 11: Rest before serving
Remove the mac and cheese from the oven and let it rest for 5–10 minutes.
This gives the cheese sauce time to settle and thicken slightly, making it easier to serve.
Garnish with a little chopped fresh parsley if desired.
🎄 Holiday serving tips
For a festive holiday table, serve it alongside roasted turkey, glazed ham, roast chicken, green beans, roasted vegetables, or a fresh salad.
For the creamiest result: Don’t overbake it. The longer mac and cheese stays in the oven, the more moisture the pasta absorbs.
For maximum cheesiness: Reserve about ½ cup of the shredded cheese and sprinkle it between the pasta layers before adding the breadcrumb topping.
For a little holiday sophistication: Gruyère gives the dish a nutty, rich flavor, while sharp cheddar provides that classic mac-and-cheese taste and mozzarella contributes extra stretchiness.
Make-ahead option: Assemble the dish, cover it tightly, and refrigerate it before baking. When you’re ready to serve, let it sit out briefly while the oven preheats, then bake until heated through and bubbling. If it’s going straight from the refrigerator, it will generally need additional baking time.
