Description
Skillet Baked Three-Cheese Mac & Cheese is a creamy and cheesy pasta dish baked to perfection, featuring a blend of sharp cheddar, Gruyère, and mozzarella cheeses.
Ingredients
Scale
- 12 oz (340 g) penne or elbow macaroni
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 3 cups (720 ml) whole milk, warmed
- 1 cup (240 ml) heavy cream
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt & pepper, to taste
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded (or Swiss)
- 1 cup mozzarella cheese, shredded
- Extra 1/2 cup mixed cheese (for topping)
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until just al dente (slightly firm). Drain and set aside.
- In a large oven-safe skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.
- Slowly add milk and cream, whisking until smooth and slightly thickened. Stir in Dijon, garlic powder, smoked paprika, salt, and pepper.
- Remove from heat. Stir in cheddar, Gruyère, and mozzarella until melted and creamy. Fold in cooked pasta until evenly coated.
- Preheat oven to 375°F (190°C). Sprinkle extra cheese over the top. Bake uncovered for 20–25 minutes until golden, bubbly, and slightly crisp on top.
- Garnish with fresh parsley and serve hot straight from the skillet.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the cheese sauce.
- Feel free to substitute the pasta shape with your favorite type.
- This dish can be made ahead of time and baked just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg