Get ready to experience mac and cheese like never before! This isn't just another ordinary pasta dish – this is Emeril's legendary Three-Cheese Baked Macaroni that transforms a classic comfort food into a gourmet masterpiece. Imagine creamy, bubbling cheese cascading over perfectly cooked elbow macaroni, with a golden, crispy top that promises a flavor explosion in every single bite. Whether you're looking to impress dinner guests or satisfy a serious comfort food craving, this recipe is about to become your new culinary obsession.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 8 oz elbow macaroni
- 1 cup cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 2 cups milk
- 1/4 cup butter
- 1/4 cup all-purpose flour
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter or cooking spray to prevent sticking.
- Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package instructions until al dente, typically 8-10 minutes. Drain the pasta in a colander and set aside.
- In a large saucepan, melt the butter over medium heat. Once melted and bubbling, add the all-purpose flour and whisk continuously for 2-3 minutes to create a smooth roux, ensuring no lumps form.
- Gradually pour in the milk while whisking constantly to prevent any lumps from forming. Continue cooking and stirring until the mixture thickens and becomes smooth, about 5-6 minutes.
- Remove the sauce from heat and stir in the shredded cheddar, mozzarella, and half of the Parmesan cheese. Mix until the cheeses are completely melted and the sauce is creamy.
- Season the cheese sauce with salt and pepper to taste. Add the cooked macaroni to the sauce and stir gently to ensure all pasta is evenly coated.
- Transfer the mac and cheese mixture to the prepared baking dish. Sprinkle the remaining Parmesan cheese evenly over the top.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the edges are bubbly. The cheese should be melted and slightly crispy.
- Remove from the oven and let the dish rest for 5-10 minutes before serving. This allows the sauce to set and makes serving easier.
- Serve hot as a main dish or side, garnishing with fresh chopped parsley if desired.
Tips
- Use freshly grated cheese for the best melting and flavor – pre-shredded cheese often contains anti-caking agents that can affect texture.
- For an extra crispy top, consider adding breadcrumbs mixed with the remaining Parmesan before baking.
- Be patient when making the roux (butter and flour mixture) – constant whisking prevents lumps and ensures a smooth sauce.
- Don't overcook the pasta – aim for al dente, as it will continue cooking in the oven.
- Let the dish rest after baking to allow the sauce to set and make serving easier.
- For added depth, consider adding a pinch of nutmeg or a dash of mustard powder to the cheese sauce.
- If the top browns too quickly, cover with aluminum foil to prevent burning while ensuring the inside cooks thoroughly.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 35g
Protein: 22g
Fat: 30g
Saturated Fat: 18g
Cholesterol: 85mg
