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Creamy Three-Cheese Mac and Cheese with Crispy Topping inspired by The Ground Round
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Inspired by The Ground Round
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Creamy Three-Cheese Mac and Cheese with Crispy Topping

Main Course Vegetarian
This elevated mac and cheese combines three cheeses in a velvety sauce that coats every noodle. The pasta is baked with a crispy, buttery breadcrumb topping that adds textural contrast to the creamy interior. This dish balances rich, complex flavor with the nostalgic comfort of classic macaroni and cheese.
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Servings 6

Ingredients

  • 1 lb Elbow macaroni
  • 4 tbsp Unsalted butter (Plus 2 tbsp for topping)
  • 1/4 cup All-purpose flour
  • 3 cups Whole milk (Warmed)
  • 1 cup Heavy cream (Warmed)
  • 3 cups Sharp cheddar cheese (Freshly grated, divided)
  • 1 cup Gruyère cheese (Freshly grated)
  • 1/2 cup Parmesan cheese (Freshly grated)
  • 1/2 tsp Dry mustard powder
  • 1/8 tsp Nutmeg (Freshly grated)
  • 1/4 tsp Garlic powder
  • 1/8 tsp Cayenne pepper (Optional)
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 1 cup Panko breadcrumbs
  • 2 tbsp Fresh parsley (Chopped, for garnish)

Tools You'll Need

  • 9x13-inch baking dish
  • Large pot for pasta
  • Large saucepan or Dutch oven
  • Whisk
  • Grater
  • Colander
  • Measuring cups and spoons

Chef's Tip

For the creamiest sauce, grate your own cheese rather than using pre-shredded packages. Pre-shredded cheese contains anti-caking agents that can make your sauce grainy instead of smooth and velvety.

Instructions

  1. Preheat oven to 375°F. Butter a 9x13-inch baking dish.
  2. Cook macaroni in a large pot of salted water for 2 minutes less than package directions (it will finish cooking in the oven). Drain and set aside.
  3. In a large saucepan or Dutch oven, melt 4 tablespoons butter over medium heat. Add flour and whisk constantly for 1-2 minutes to make a roux.
  4. Gradually whisk in warm milk and cream. Cook, whisking frequently, until mixture thickens enough to coat the back of a spoon, about 5-7 minutes.
  5. Remove from heat and stir in 2 cups cheddar, all the Gruyère, and Parmesan until melted and smooth.
  6. Season sauce with mustard powder, nutmeg, garlic powder, cayenne (if using), salt, and pepper.
  7. Add cooked macaroni to cheese sauce and stir until well coated. Transfer to prepared baking dish.
  8. Sprinkle remaining 1 cup cheddar over the top.
  9. Make topping: Melt remaining 2 tablespoons butter and mix with panko breadcrumbs. Sprinkle over the macaroni and cheese.
  10. Bake uncovered until bubbly and golden brown, about 25-30 minutes. If top browns too quickly, tent with foil.
  11. Let stand 5 minutes before serving. Garnish with chopped parsley.

Plating

Scoop generous portions into wide, shallow bowls, ensuring each serving has some of the crispy top. Garnish with a sprinkle of fresh parsley and an extra grind of black pepper if desired.

Storage & Reheating

Leftover mac and cheese can be refrigerated in an airtight container for up to 4 days. Reheat individual portions in the microwave with a splash of milk, or larger amounts in a 350°F oven, covered with foil, until heated through, about 20 minutes.

About This Recipe

This Mac and Cheese recipe elevates The Ground Round's popular comfort food with a blend of three distinctive cheeses and a crispy topping. The combination of sharp cheddar, nutty Gruyère, and savory Parmesan creates complex flavor, while the béchamel-based sauce technique ensures ultra-creamy texture. The contrast between the crunchy topping and creamy interior makes this version truly restaurant-worthy.

How did it turn out?

We'd love to hear about your experience making this recipe!