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Bake the pasta until the cheese is bubbling and the top is golden brown, 15 to 20 minutes. Prepare Four-Cheese Macaroni and Cheese as directed, except stir 3 slices crisp-cooked, drained, and crumbled bacon and 1/4 cup crumbled blue cheese (1 ounce) into panko mixture before sprinkling over pasta mixture. Top with the remaining cheese and reserved breadcrumbs. Pour the cheesy pasta into a lightly greased 2-quart baking dish. Stir to combine the sauce, then add in the pasta and season to taste with salt and pepper. Adding some meat or other protein to your mac and cheese makes it even heartier and certainly defines it as a main dish. Chopped chipotle peppers, jalapeños, and chili powder add even more heat. Remove from the heat and add almost all the grated cheddar and Gruyère (reserving a few handfuls for sprinkling over the top), mustard powder, and a few dashes of Tabasco. This colby-pepper jack cheese dip is made heartier by the addition of chopped cooked chicken. Add the buttermilk mixture a little at a time, whisking constantly, until the mixture has thickened, about 5 minutes. Add the flour and ranch seasoning, whisking constantly, until smooth, about 1 minute. Meanwhile, in a large saucepan, melt the remaining 3 tablespoon of butter over medium-low heat. In a small saucepan, combine the milk and buttermilk, and bring to a bare simmer. In a large pot of salted boiling water, cook the pasta according to the package instructions until it is about 3 minutes shy of al dente. In a large skillet, melt 2 tablespoons butter over medium heat. Season with a pinch of salt and set aside. Transfer the breadcrumbs to a small bowl and add the Parmesan, tossing to combine. Add the breadcrumbs, stirring constantly, until golden brown, about 5 minutes. In a large skillet, melt 2 tablespoons butter over medium heat.