I whip up a creamy three-cheese béchamel mac topped with crispy panko for a next-level comfort food experience.

Why You’ll Love This Recipe

I love this recipe because the béchamel-based sauce makes it incredibly smooth and velvety, while the trio of sharp cheddar, white cheddar, and Gruyère layers in deep, complex flavor. The panko-butter topping gives just the right crunchy contrast, and baking it brings everything together beautifully.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb dry elbow macaroni
8 tablespoons butter (1 stick), unsalted or salted
½ cup all-purpose flour
2 cups whole milk
2 cups half and half
½ tsp black pepper
Pinch of nutmeg
1 tsp garlic powder
½ tsp dried mustard
3 cups sharp cheddar, shredded
1 cup white cheddar, shredded
2 cups Gruyère, shredded

Topping

½ cup panko bread crumbs
3 Tbsp melted butter
¼ tsp seasoned salt

Directions

Preheat the oven to 350 °F and grease a 9 × 13‑inch (3 qt) baking dish.
Mix panko, melted butter, and seasoned salt in a small bowl; set aside.
Cook pasta in salted boiling water until 2 minutes shy of al dente. Drain, toss with a little oil or butter.
Melt 8 Tbsp butter in a large saucepan over medium-high heat. Sprinkle in flour, whisk for about 1 minute to form a roux.
Slowly whisk in milk and half‑and‑half until smooth. Season with pepper, nutmeg, garlic powder, and mustard. Simmer 6–8 minutes until the sauce coats the back of a spoon.
Reduce heat to low. Stir in cheeses one handful at a time—sharp cheddar, then white cheddar, then Gruyère—waiting until each is fully melted.
Combine cheese sauce with pasta. Taste and adjust salt/pepper.
Transfer to the prepared baking dish. Sprinkle the panko mixture evenly on top.
Bake for 20 minutes. If the topping isn’t golden enough, broil for 2–3 minutes, watching carefully.
Let rest 10 minutes before serving.

Servings and timing

Servings: 10
Prep time: about 25 minutes
Cook time: about 20 minutes
Total time: 45 minutes

Variations

I often swap half‑and‑half for heavy cream to make it richer.
A pinch of cayenne or a few drops of hot sauce adds warmth.
Adding ¼ cup Parmesan to the topping ups the flavor.
Substitute any combination of 2–3 cheeses you prefer, or try smoky Gouda for depth.
For gluten-free, use GF flour and pasta; for extra crunch, mix crushed crackers into the topping.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I return it to a baking dish, sprinkle a little extra cheese on top, cover loosely with foil, and bake at 325 °F for about 15–20 minutes until warmed through. You can also microwave individual portions, stirring halfway through.

FAQs

### How can I make this ahead of time?

I prepare everything through step 7, cover the baking dish, and refrigerate for up to a day. Before serving, I remove it from the fridge 30 minutes early, top with panko, and bake as directed.

### Can I use different pasta shapes?

Absolutely—I use any short pasta, such as shells, cavatappi, or penne. Just adjust cooking time to keep it slightly under al dente before baking.

### What if I don’t have half and half?

I replace half and half with equal parts whole milk and heavy cream, or use all milk for a lighter sauce—just expect slightly less richness.

### How can I make the topping extra crispy?

I broil the dish for the last 2–3 minutes and sometimes add a bit of Parmesan to the panko mix for added crispiness and flavor.

### What cheeses can I substitute?

I often use Gruyère, sharp cheddar, and white cheddar. But you can mix in Fontina, smoked gouda, or pepper jack—just stick to 2–3 types for balance.

Conclusion

This baked mac and cheese is my go-to when I want something familiar but elevated. The creamy béchamel sauce, melt-in-your-mouth cheese depth, and crunchy panko topping make it a standout comfort dish. It’s easy to customize, make in advance, and reheat beautifully—perfect for busy nights or comforting weekend dinners.