Skillet Baked Three-Cheese Mac & CheeseGolden, gooey, and irresistibly creamy — comfort in every cheesy forkful.

Yield: 4 servings | Temperature: 375°F (190°C) | Total Time: About 35 minutes

Mac & cheese is one of those dishes that instantly feels like home. It’s the meal you crave on chilly evenings, the side dish that steals the show at family dinners, and the comfort food you turn to when you just need something warm and cheesy in your bowl. This Skillet Baked Three-Cheese Mac & Cheese takes that familiar classic and elevates it with a rich, velvety sauce and a golden, bubbling top — all made in a single skillet.

Instead of using a box mix or a plain stovetop version, this recipe layers flavor through a combination of sharp cheddar, stretchy mozzarella, and an optional third cheese of your choice (like Parmesan or Gruyère) for extra depth. The result? A creamy sauce that clings to every piece of pasta, with a perfectly browned top that’s slightly crisp at the edges and irresistibly gooey underneath.

One of the best parts of this recipe is how approachable it is. You don’t need special tools or complicated techniques — just a good oven-safe skillet, a whisk, and a love for cheese. Everything happens in one pan: cooking the sauce, tossing in the pasta, and baking it to golden perfection. That means less cleanup, more flavor, and more time to enjoy each creamy, cheesy bite.

Whether you’re cooking for a small family dinner, a date night at home, or just treating yourself to a cozy solo meal, this Skillet Baked Three-Cheese Mac & Cheese is simple enough for a weeknight but special enough for guests. It’s the kind of dish that brings everyone to the table, spoons in hand, ready for that first molten forkful.

Key Ingredients at a Glance

Before we get into full details, here are the star ingredients that make this mac & cheese so rich and satisfying:

Penne pasta – sturdy and perfect for soaking up the creamy sauce
Sharp cheddar cheese – for bold, classic mac & cheese flavor
Mozzarella cheese – for stretchy, melty goodness
Heavy cream – for a silky, luxurious sauce

These four ingredients form the backbone of the recipe, and everything else is there to support their flavor and texture.

Core Ingredients for Making the Recipe

To prepare this comforting, skillet-baked mac & cheese, you’ll only need simple, everyday ingredients you can find in any grocery store.

For the Pasta and Sauce

8 oz (about 225 g) penne pasta (or another short pasta like macaroni, fusilli, or rigatoni)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 ½ cups (360 ml) heavy cream
1 cup (240 ml) whole milk (or 2% milk)
1 ½ cups (about 170 g) sharp cheddar cheese, freshly grated
1 cup (about 115 g) mozzarella cheese, freshly grated
¼–½ cup (25–50 g) Parmesan cheese, freshly grated (or Gruyère for a nutty twist)
½ teaspoon salt, plus more for the pasta water
½ teaspoon black pepper, freshly ground
½ teaspoon garlic powder (optional, for extra savory flavor)
½ teaspoon onion powder (optional)
¼ teaspoon paprika or smoked paprika (for gentle color and warmth)

For the Topping (Optional but Highly Recommended)

½ cup panko breadcrumbs or regular breadcrumbs
1–2 tablespoons unsalted butter, melted
2 tablespoons Parmesan cheese, finely grated
A pinch of paprika or Italian seasoning (optional, for flavor and color)

Optional Add-Ins (Customize to Your Taste)

½ cup cooked bacon, crumbled
½ cup cooked chicken, shredded
½ cup peas, broccoli florets, or spinach, lightly cooked
A pinch of chili flakes for subtle heat

The ingredients are flexible, and you can adjust the cheese blend or add extra flavor boosters based on what you have in your kitchen. The base, however, is all about penne, cheddar, mozzarella, and that creamy heavy cream.

Step-by-Step

Guide to Making the Recipe

1. Cook the Pasta

Bring a large pot of salted water to a boil.
Add the penne pasta and cook according to package directions, but reduce the cooking time by 1–2 minutes so the pasta is just shy of al dente. It will finish cooking in the oven.
Drain the pasta and set it aside. You can toss it with a tiny bit of butter or oil to prevent sticking if it sits for a while.

Tip: The water should taste pleasantly salty — like the sea. This is your first chance to season the pasta from the inside out.

2. Preheat Your Oven

Preheat your oven to 375°F (190°C).
Make sure your skillet is oven-safe (cast iron or a heavy stainless-steel skillet works perfectly).

3. Start the Cheese Sauce Base (Roux)

Place your oven-safe skillet over medium heat.
Add 2 tablespoons of butter to the pan and let it melt completely.
Sprinkle in 2 tablespoons of flour and whisk together to form a smooth paste, known as a roux.
Cook the roux for about 1–2 minutes, whisking constantly, until it turns slightly golden and smells nutty. This step removes the raw flour taste and builds flavor.

4. Add the Liquid: Heavy Cream and Milk

Gradually pour in the heavy cream and milk, whisking constantly to avoid lumps.
Continue whisking over medium heat until the mixture thickens slightly — this should take about 3–5 minutes.
You’re aiming for a texture that lightly coats the back of a spoon; it will thicken further once the cheese is added.

5. Season the Sauce

Once the cream mixture has thickened:

Stir in the salt, black pepper, garlic powder, onion powder, and paprika.
Taste the sauce and adjust the seasoning if needed; remember that the cheese will also add saltiness.

6. Melt in the Three Cheeses

Reduce the heat to low.
Add the sharp cheddar, mozzarella, and Parmesan (or Gruyère) gradually, a handful at a time.
Whisk gently after each addition until the cheese is fully melted and the sauce becomes velvety and smooth.
If the sauce seems too thick, you can add a splash of milk to loosen it to your preferred consistency.

At this stage, you should have a rich, glossy cheese sauce that smells absolutely irresistible.

7. Fold in the Pasta

Add the cooked penne pasta directly into the skillet with the cheese sauce.
Use a spatula or spoon to gently fold and toss the pasta until every piece is fully coated.
If you’re adding mix-ins (like bacon, chicken, or vegetables), gently fold them in now as well.

Make sure the pasta is spread evenly in the skillet to create a smooth, level surface for your topping.

8. Prepare the Topping

If you’re using a breadcrumb topping:

In a small bowl, combine the panko breadcrumbs, melted butter, and Parmesan cheese.
Add a pinch of paprika or Italian seasoning for extra flavor if desired.
Sprinkle this mixture evenly over the top of the mac & cheese in the skillet.

This will give you a beautifully textured contrast — creamy underneath, crispy on top.

9. Bake to Golden, Bubbling Perfection

Place the skillet in your preheated 375°F (190°C) oven.
Bake for 15–20 minutes, or until:
- The edges are bubbling,
- The topping is golden brown, and
- The cheese underneath looks melted and slightly set.
If you want an extra-crisp top, you can switch the oven to broil for 1–2 minutes at the end — just watch it carefully to avoid burning.

10. Rest, Serve, and Enjoy

Remove the skillet from the oven and let it rest for 5–10 minutes. This allows the sauce to thicken slightly and makes serving easier.
Garnish with a sprinkle of fresh parsley, chives, or green onions if you like a pop of color.
Serve directly from the skillet: scoop generous portions into bowls or plates and enjoy each gooey, cheesy forkful.

Flavor Variations and Creative Twists

One of the best things about this Skillet Baked Three-Cheese Mac & Cheese is how versatile it is. With a few small tweaks, you can create different versions to match your mood, the season, or whatever ingredients you already have at home.

1. Smoky Bacon Mac & Cheese

Add ½–1 cup of crispy cooked bacon pieces to the pasta before baking.
Swap regular paprika for smoked paprika for a deep, smoky flavor.
Finish with a drizzle of hot honey or a sprinkle of chili flakes if you like sweet-heat contrast.

2. Veggie-Packed Mac & Cheese

Boost nutrients without sacrificing comfort:

Fold in steamed broccoli florets, peas, or sautéed spinach along with the pasta.
Use a bit of Gruyère or Fontina in place of some mozzarella for a more complex flavor.

This variation is perfect for families or anyone trying to sneak more vegetables into a comfort meal.

3. Spicy Three-Cheese Mac & Cheese

If you enjoy a kick of heat:

Add ½–1 teaspoon of chili flakes or cayenne pepper to the cheese sauce.
Use a bit of pepper jack cheese instead of mozzarella.
Top with pickled jalapeño slices before baking for added tang and spice.

4. Garlic & Herb Mac & Cheese

For a more sophisticated twist:

Sauté minced garlic in the butter before adding the flour for the roux.
Stir fresh herbs like thyme, rosemary, or parsley into the sauce.
Use a stronger cheese like Gruyère or aged cheddar to complement the herbs.

5. Crunchy Crust Variations

Instead of plain breadcrumbs, you can try:

Crushed crackers (like butter crackers or Ritz) mixed with melted butter.
Crushed cornflakes for a light, super-crispy texture.
A mix of breadcrumbs and extra Parmesan for a deeply savory topping.

Each variation puts a new spin on the same base recipe, making this mac & cheese a dish you can reinvent again and again.

How to Serve

Skillet Baked Three-Cheese Mac & Cheese is incredibly flexible when it comes to serving. It can be a main dish, a side, or even part of a cozy buffet-style spread.

As a Main Course

Serve generous bowls of mac & cheese with:

A crisp green salad with a tangy vinaigrette to cut through the richness.
Roasted or steamed vegetables like broccoli, green beans, or Brussels sprouts.
A slice of garlic bread or crusty baguette if you’re fully embracing the comfort food vibe.

As a Side Dish

This recipe also pairs beautifully with:

Roast chicken or grilled meats
Baked salmon with lemon and herbs
Holiday roasts like turkey or beef

It’s the kind of side that guests will heap onto their plates and then come back for seconds.

For Gatherings and Potlucks

Because it bakes and serves in one skillet, this mac & cheese is ideal for sharing:

Bring the whole skillet to the table (on a trivet) for a dramatic, family-style presentation.
For potlucks or parties, bake it in a 9×9 inch baking dish instead, making it easy to transport and serve.

Serve with extra grated cheese, chili flakes, or hot sauce on the side so everyone can customize their own bowl.

Tips & Variations

A few smart tips will help you get the creamiest, most flavorful mac & cheese every time.

Choose the Right Pasta

Penne is excellent because its hollow shape and ridges hold onto the sauce.
Other great options include elbow macaroni, cavatappi, fusilli, or shells.
Avoid very large shapes that may not cook evenly or get as well-coated in sauce.

Use Freshly Grated Cheese

Pre-shredded cheese often contains anti-caking agents that can make sauces grainy. For the smoothest, silkiest sauce:

Buy cheese in blocks and grate it yourself.
This small step makes a huge difference in texture and meltability.

Don’t Overcook the Pasta

Remember, the pasta will continue to cook in the oven:

Cook it just shy of al dente.
If you fully cook it in boiling water, it may become soft or mushy after baking.

Control the Sauce Thickness

If your sauce seems too thick before adding the pasta:

Add a splash of milk or cream until it reaches a slightly loose consistency.
It should be pourable but cling nicely to a spoon.

If it’s too thin:

Let it simmer gently for a couple more minutes to reduce and thicken.

Let It Rest Before Serving

Just like lasagna, this mac & cheese benefits from a short rest:

Let it sit 5–10 minutes after coming out of the oven.
The sauce thickens slightly and clings better to the pasta, making serving easier and less messy.

Final Thoughts

Skillet Baked Three-Cheese Mac & Cheese is everything comfort food should be: rich, creamy, indulgent, and deeply satisfying. It takes the classic flavors you know and love — tender pasta, sharp cheddar, stretchy mozzarella, and a luxurious cream-based sauce — and turns them into a one-pan baked masterpiece.

There’s something special about bringing a bubbling skillet of mac & cheese straight from the oven to the table. The golden crust, the aroma of melted cheese, the way the sauce stretches with each spoonful — it invites everyone to dig in, share, and enjoy. It’s simple enough to make on a weeknight but impressive enough to serve to guests, and it’s endlessly adaptable with different cheeses, mix-ins, and toppings.

This is the kind of recipe you’ll return to again and again: when you’re tired and need a hug in a bowl, when friends come over and you want an easy crowd-pleaser, or when you want to celebrate something small and just feel cozy. Each forkful is pure comfort, and every bite reminds you why classic dishes like mac & cheese never go out of style.

FAQ

Can I use a different type of pasta?

Yes, absolutely. While penne works beautifully, you can use:

Elbow macaroni for a classic look
Cavatappi for more texture and sauce-catching spirals
Small shells for a fun, kid-friendly version

Just choose a short, sturdy shape that holds sauce well and avoid long noodles like spaghetti or linguine.

Can I make this recipe ahead of time?

Yes, you can prepare it in advance with a few adjustments:

Assemble the mac & cheese in the skillet up to the point before baking.
Let it cool slightly, then cover and refrigerate for up to 24 hours.
When you’re ready to bake, let the skillet sit at room temperature for about 20–30 minutes, then bake at 375°F (190°C).
You may need to add an extra 5–10 minutes of baking time to ensure it’s heated through and bubbling.

If the sauce seems too thick after refrigerating, stir in a small splash of milk before baking.

Can I freeze Skillet Baked Three-Cheese Mac & Cheese?

Yes, this dish freezes quite well:

Allow the baked mac & cheese to cool completely.
Portion into airtight containers or wrap the entire dish tightly in plastic wrap and then foil.
Freeze for up to 2–3 months.
To reheat, thaw overnight in the refrigerator, then warm in a 350°F (175°C) oven until hot and bubbly.

Keep in mind that the texture may be slightly less creamy after freezing, but it will still be delicious and comforting.

How can I make this mac & cheese a bit lighter?

If you want to reduce richness without losing all the creaminess:

Use a mix of heavy cream and milk, or substitute part of the cream with half-and-half.
Choose reduced-fat milk instead of whole milk.
Use slightly less cheese, or skip the breadcrumb topping to cut back on extra butter.

The dish will still be indulgent, just a bit lighter and less heavy.

Can I make this without baking it?

Yes, you can turn this into a stovetop-only mac & cheese:

Make the sauce in a regular pot or skillet as described.
Stir in the cooked pasta until well coated.
Skip the breadcrumb topping and baking step.

You’ll get a creamy, stovetop mac & cheese instead of a baked version. It won’t have the golden crust, but it will be wonderfully rich, smooth, and cheesy.