Three Cheese Macaroni and Cheese

There’s something magical about a perfectly crafted mac and cheese that speaks directly to the soul. This Three Cheese Macaroni and Cheese recipe elevates the humble comfort food classic into something truly special, without overcomplicating what makes it great in the first place.

I’ve spent years perfecting this recipe, balancing sharp, creamy, and nutty cheese flavors that melt together into a velvety sauce that clings to every curve of the pasta. Whether you’re serving it as a cozy weeknight dinner or bringing it to a potluck, this dish delivers that nostalgic comfort with a gourmet twist that will have everyone asking for seconds.

Why You’ll Love This

• The combination of three distinct cheeses creates incredible depth of flavor you won’t find in basic recipes
• Achieves the perfect balance of creamy sauce and tender pasta without being soupy or dry
• Ready in just 45 minutes, making it doable for weeknight dinners
• Reheats beautifully, so you can enjoy leftovers for days (if there are any!)
• Customizable with add-ins, making it adaptable to picky eaters and adventurous palates alike

Ingredients

• 1 lb dried macaroni pasta
• 3.5 oz butter
• 2.6 oz all-purpose flour
• 3-4 cups whole milk
• 6 oz cheddar cheese, grated
• 5.3 oz Red Leicester cheese, grated
• 4.4 oz mozzarella cheese, grated
• 1 tbsp onion powder
• 1 tbsp paprika
• 1 tbsp garlic granules
• 1 tbsp Dijon mustard
• 1 tbsp fresh parsley, chopped
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil and cook the macaroni according to package directions until al dente. Drain well and set aside. Don't rinse the pasta – you want it to hold onto that cheese sauce!
2. In a large saucepan, melt the butter over medium heat. Gradually whisk in the flour, stirring constantly until it becomes thick and clumpy. This roux is the foundation of your silky smooth cheese sauce.
3. Stir in the onion powder, paprika, garlic granules, Dijon mustard, and a good pinch of salt. Let these spices bloom in the roux for about 30 seconds – this is where the flavor really starts to build.
4. Pour in the milk one cup at a time, whisking constantly to prevent any lumps from forming. Keep stirring until the mixture is smooth and starts to thicken slightly. This takes a bit of patience, but it's worth it!
5. Add half of the cheddar and Red Leicester cheese to the sauce, stirring until completely melted and smooth. The sauce should be creamy and have a beautiful golden color from the Red Leicester.
6. Fold the cooked macaroni into the cheese sauce, making sure every piece is well coated. The pasta should be completely enveloped in that gorgeous, creamy cheese sauce.
7. Transfer the mac and cheese to a buttered baking dish. Top with the remaining cheddar, Red Leicester, and all of the mozzarella cheese. This top layer will create an amazing golden, bubbly crust.
8. Bake at 350°F for 15-20 minutes until the cheese is melted and bubbly. Then switch to the grill setting and cook for another 10 minutes to get that perfect crispy, golden top. Sprinkle with fresh parsley before serving.

Tips & Variations

• For extra richness, substitute half of the milk with half-and-half or heavy cream.
• Try different cheese combinations: fontina, gouda, or smoked cheddar all work beautifully.
• Add protein by mixing in diced ham, crumbled bacon, or pulled chicken before baking.
• Sneak in vegetables like steamed broccoli florets, peas, or caramelized onions for added nutrition.
• For a spicier version, add a diced jalapeño to the sauce or stir in a few tablespoons of buffalo sauce.
• Make ahead by preparing everything up to the baking step, refrigerating for up to 24 hours, then baking when ready (may need 5-10 extra minutes).

Serving Suggestions

This Three Cheese Macaroni and Cheese pairs perfectly with a crisp green salad dressed with a bright vinaigrette to cut through the richness. For a complete comfort food experience, serve alongside some garlic bread or roasted vegetables like Brussels sprouts or asparagus.

For an elevated dinner party presentation, portion the mac and cheese into individual ramekins before baking and top each with extra cheese and breadcrumbs for a personalized touch.

Notes

• The sauce will thicken as it bakes, so it should look slightly thinner than desired when you pour it over the pasta.
• Always grate your own cheese rather than using pre-shredded, which contains anti-caking agents that can make your sauce grainy.
• Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
• To reheat, add a splash of milk before microwaving to restore creaminess.

FAQs

Can I make this mac and cheese ahead of time?
Yes! You can prepare it up to the baking step, refrigerate covered for up to 24 hours, then bake when ready. You may need to add 5-10 minutes to the baking time if cooking from cold.

Can I freeze this mac and cheese?
While you can freeze it, the texture may change slightly upon thawing. Freeze in an airtight container for up to 3 months and thaw overnight in the refrigerator before reheating.

What can I substitute if I don’t have Gruyère cheese?
Swiss cheese is the closest substitute, but fontina or gouda will also work well. The key is to include at least one cheese with good melting properties.

Why is my cheese sauce grainy?
This usually happens when the sauce is overheated or when the cheese is added too quickly. Always remove the sauce from direct heat before adding cheese and incorporate it gradually, stirring until each addition is fully melted.

Three Cheese Macaroni and Cheese

Recipe by Feel Tasty

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There’s something magical about a perfectly crafted mac and cheese that speaks directly to the soul. This Three Cheese Macaroni and Cheese recipe elevates the humble comfort food classic into…

Servings6

Prep20 min

Cook35 min

Calories520 kcal

Ingredients

• 1 lb dried macaroni pasta
• 3.5 oz butter
• 2.6 oz all-purpose flour
• 3-4 cups whole milk
• 6 oz cheddar cheese, grated
• 5.3 oz Red Leicester cheese, grated
• 4.4 oz mozzarella cheese, grated
• 1 tbsp onion powder
• 1 tbsp paprika
• 1 tbsp garlic granules
• 1 tbsp Dijon mustard
• 1 tbsp fresh parsley, chopped
• Salt to taste

Steps

1. Bring a large pot of salted water to a boil and cook the macaroni according to package directions until al dente. Drain well and set aside. Don't rinse the pasta - you want it to hold onto that cheese sauce!
2. In a large saucepan, melt the butter over medium heat. Gradually whisk in the flour, stirring constantly until it becomes thick and clumpy. This roux is the foundation of your silky smooth cheese sauce.
3. Stir in the onion powder, paprika, garlic granules, Dijon mustard, and a good pinch of salt. Let these spices bloom in the roux for about 30 seconds - this is where the flavor really starts to build.
4. Pour in the milk one cup at a time, whisking constantly to prevent any lumps from forming. Keep stirring until the mixture is smooth and starts to thicken slightly. This takes a bit of patience, but it's worth it!
5. Add half of the cheddar and Red Leicester cheese to the sauce, stirring until completely melted and smooth. The sauce should be creamy and have a beautiful golden color from the Red Leicester.
6. Fold the cooked macaroni into the cheese sauce, making sure every piece is well coated. The pasta should be completely enveloped in that gorgeous, creamy cheese sauce.
7. Transfer the mac and cheese to a buttered baking dish. Top with the remaining cheddar, Red Leicester, and all of the mozzarella cheese. This top layer will create an amazing golden, bubbly crust.
8. Bake at 350°F for 15-20 minutes until the cheese is melted and bubbly. Then switch to the grill setting and cook for another 10 minutes to get that perfect crispy, golden top. Sprinkle with fresh parsley before serving.

Nutrition (per serving)

• Calories: 520 kcal