Description
This garlic herb three cheese mac and cheese recipe combines sharp white cheddar, creamy gruyère, and smooth fontina into a rich, flavorful cheese sauce with roasted garlic and fresh sage. Finished with a crispy browned butter sage and roasted garlic breadcrumb topping, this comforting stovetop dish is quick to make, taking just 30 minutes from start to finish, perfect for a cozy family meal.
Ingredients
Pasta
- 1 pound elbow macaroni
- Kosher salt, for pasta water
Cheese Sauce
- 4 tablespoons unsalted butter
- ½ roasted garlic head, cloves finely chopped
- 1 ½ teaspoons fresh finely chopped sage
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- ½ teaspoon Dijon mustard
- ½ teaspoon kosher salt
- Freshly ground black pepper, to taste
- 6 ounces sharp white cheddar, grated
- 4 ounces gruyère, grated
- 6 ounces fontina, grated
Breadcrumb Topping
- 3 tablespoons unsalted butter
- 8 fresh sage leaves
- ½ roasted garlic head (from above), cloves
- 1 cup panko breadcrumbs
- Pinch of kosher salt
Instructions
- Roast the Garlic: Roast a whole head of garlic until soft, then allow it to cool enough to handle. Squeeze out the cloves and divide them in half, setting one half aside for the breadcrumb topping and the other half for the cheese sauce.
- Make the Breadcrumb Topping: In a skillet over medium heat, melt 3 tablespoons of butter and cook until it turns golden brown and smells nutty, about 3–4 minutes. Add the sage leaves and fry until crisp, approximately 1 minute, then remove the leaves and set aside. In a mini food processor, pulse together the panko breadcrumbs, fried sage leaves, and half of the roasted garlic cloves until finely chopped and combined. Return the mixture to the browned butter pan and toast, stirring frequently, until golden and fragrant, about 3–4 minutes. Season with a pinch of kosher salt, then transfer the topping to a bowl and set aside.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just shy of al dente, as the pasta will finish cooking in the sauce. Drain the pasta well.
- Make the Cheese Sauce: In the same pot, melt 4 tablespoons of unsalted butter over medium heat. Add the finely chopped roasted garlic cloves and 1 ½ teaspoons of fresh chopped sage. Cook for 1–2 minutes until fragrant. Sprinkle in the all-purpose flour and whisk constantly for 1–2 minutes to form a roux. Gradually whisk in the whole milk and heavy cream, a little at a time, to prevent lumps. Continue whisking until the sauce is smooth and slightly thickened, about 3–5 minutes. Stir in the Dijon mustard, kosher salt, and freshly ground black pepper to taste. Reduce the heat to medium-low and add the shredded sharp white cheddar, gruyère, and fontina cheeses, stirring continuously until the cheese melts into a creamy sauce. Fold in the drained pasta gently to coat each piece thoroughly with the cheese sauce.
- Assemble and Serve: Transfer the cheesy mac and cheese to a serving dish or a shallow casserole. Evenly sprinkle the toasted breadcrumb topping over the surface. Serve immediately while hot, gooey, and comforting for the perfect indulgent meal.
Notes
- Roasting the garlic intensifies its flavor while mellowing its sharpness, adding depth to the cheese sauce and breadcrumb topping.
- Cooking the pasta slightly under al dente ensures it doesn’t become mushy once combined with the cheese sauce.
- Using a combination of cheeses (cheddar, gruyère, and fontina) creates a more complex and creamy flavor profile.
- Browned butter adds a nutty richness to the breadcrumb topping, enhancing texture and taste.
- Fresh sage complements the savory and creamy elements with an earthy herbal note.
- Serve immediately after assembling to maintain the contrast between creamy mac and crunchy topping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
