What the heck is this?
This is not your average mac and cheese. This is the ultimate, ultra-creamy, flavor-packed Three Cheese Macaroni and Cheese that’ll ruin you for the boxed stuff forever. We’re talking perfectly cooked pasta enveloped in a velvety cheese sauce made from not one, not two, but THREE glorious cheeses. It’s cozy, it’s decadent, and it’s basically a big warm hug in a bowl. Whether you’re feeding the fam, making a killer side dish, or just craving comfort food on a random Tuesday, this mac and cheese delivers. And yes, it reheats like a dream—if you have any leftovers, which… good luck with that.
Why You’ll Love This Recipe
It’s creamy, cheesy, and rich without being heavy.
Three cheeses = major flavor upgrade.
Kid-approved but fancy enough for grown-ups.
Ready in under an hour (yes, really).
Customizable—add-ins and toppings are endless.
Way better than anything from a box. Period.
The Good Stuff You’ll Need
For the Pasta:
12 oz elbow macaroni (or shells, or cavatappi—choose your pasta adventure)
Salt for pasta water
For the Cheese Sauce:
4 tbsp unsalted butter
1/4 cup all-purpose flour
3 cups whole milk (warm)
1 cup heavy cream (warm)
1 tsp Dijon mustard (trust me)
1/2 tsp garlic powder
1/2 tsp smoked paprika (optional but amazing)
Salt + pepper to taste
The Three Cheeses:
1 1/2 cups sharp cheddar
1 cup Gruyère (or Swiss)
3/4 cup Parmesan
For Topping (Optional but Recommended):
1 cup panko breadcrumbs
1 tbsp butter, melted
Extra parmesan for good measure
Let’s Do This
Step 1: Boil the Pasta
Bring a big pot of salted water to a boil.
Cook macaroni until al dente (follow the package, but shave off a minute). Drain and set aside.
Step 2: Make the Roux
In a large saucepan or deep skillet, melt 4 tbsp butter over medium heat.
Whisk in flour and cook, whisking constantly, for about 2 minutes (you’re making a roux, not toast).
Step 3: Sauce It Up
Slowly pour in warm milk and cream, whisking like you mean it to avoid lumps.
Stir in Dijon, garlic powder, paprika, salt, and pepper.
Simmer for 4–5 minutes until thick and silky.
Step 4: Cheese Party
Lower the heat to low. Add cheddar, Gruyère, and Parmesan—one handful at a time—stirring until melted and luscious.
Taste and adjust seasoning. Salt? Pepper? More cheese? Go for it.
Step 5: Bring It All Together
Add the drained pasta to the sauce and toss until every noodle is swimming in cheesy goodness.
At this point you can serve it as is (ultra-creamy stovetop version) OR…
Step 6: Optional Baked Version
Preheat oven to 375°F (190°C).
Pour mac and cheese into a greased baking dish.
Mix breadcrumbs with melted butter and extra parm. Sprinkle over the top.
Bake 15–20 minutes until golden and bubbling.
Step 7: Serve and Bask in Glory
Spoon it up, top with more parm if you’re feeling bold, and dig in.
Serving Suggestions
Serve it solo with a simple green salad to balance the richness.
Add crispy bacon bits or sautéed mushrooms for a grown-up twist.
Pair with BBQ, roasted chicken, or burgers for an epic meal.
Switch It Up
Go Spicy: Add chopped jalapeños or a dash of hot sauce for a spicy kick.
Gluten-Free: Use GF pasta and swap flour for a gluten-free blend.
Make It Extra: Stir in cooked lobster, pulled pork, or caramelized onions.
Different Cheeses: Smoked gouda, fontina, or pepper jack—play around.
Make-Ahead Tips
You can make the cheese sauce ahead—just store it in the fridge for up to 3 days. Reheat gently on the stove before adding pasta.
The whole baked mac and cheese can be assembled ahead and baked when ready to serve.
Leftovers? Store in the fridge up to 4 days. Reheat with a splash of milk to bring back the creaminess.
Questions People Actually Ask
Q: Can I freeze mac and cheese?
A: You can, but it’s best fresh. If you freeze, use the baked version and reheat gently.
Q: Do I have to bake it?
A: Nope! It’s delicious stovetop-style too.
Q: Can I use pre-shredded cheese?
A: You can, but it won’t melt as smoothly. Freshly shredded cheese makes a big difference.
Q: What if I don’t have Gruyère?
A: Swap it for Swiss, Monterey Jack, or even more cheddar.
Three Cheese Macaroni and Cheese
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This is not your average mac and cheese. This is the ultimate, ultra-creamy, flavor-packed Three Cheese Macaroni and Cheese that’ll ruin you for the boxed stuff forever. We’re talking perfectly cooked pasta enveloped in a velvety cheese sauce made from not one, not two, but THREE glorious cheeses. It’s cozy, it’s decadent, and it’s basically a big warm hug in a bowl. Whether you’re feeding the fam, making a killer side dish, or just craving comfort food on a random Tuesday, this mac and cheese delivers. And yes, it reheats like a dream—if you have any leftovers, which… good luck with that.
Ingredients
For the Pasta:
12 oz elbow macaroni (or shells, or cavatappi—choose your pasta adventure)
Salt for pasta water
For the Cheese Sauce:
4 tbsp unsalted butter
1/4 cup all-purpose flour
3 cups whole milk (warm)
1 cup heavy cream (warm)
1 tsp Dijon mustard (trust me)
1/2 tsp garlic powder
1/2 tsp smoked paprika (optional but amazing)
Salt + pepper to taste
The Three Cheeses:
1 1/2 cups sharp cheddar
1 cup Gruyère (or Swiss)
3/4 cup Parmesan
For Topping (Optional but Recommended):
1 cup panko breadcrumbs
1 tbsp butter, melted
Extra parmesan for good measure
Instructions
Bring a big pot of salted water to a boil.
Cook macaroni until al dente (follow the package, but shave off a minute). Drain and set aside.
In a large saucepan or deep skillet, melt 4 tbsp butter over medium heat.
Whisk in flour and cook, whisking constantly, for about 2 minutes (you’re making a roux, not toast).
Slowly pour in warm milk and cream, whisking like you mean it to avoid lumps.
Stir in Dijon, garlic powder, paprika, salt, and pepper.
Simmer for 4–5 minutes until thick and silky.
Lower the heat to low. Add cheddar, Gruyère, and Parmesan—one handful at a time—stirring until melted and luscious.
Taste and adjust seasoning. Salt? Pepper? More cheese? Go for it.
Add the drained pasta to the sauce and toss until every noodle is swimming in cheesy goodness.
At this point you can serve it as is (ultra-creamy stovetop version) OR…
Preheat oven to 375°F (190°C).
Pour mac and cheese into a greased baking dish.
Mix breadcrumbs with melted butter and extra parm. Sprinkle over the top.
Bake 15–20 minutes until golden and bubbling.
Spoon it up, top with more parm if you’re feeling bold, and dig in.
Notes
Serve it solo with a simple green salad to balance the richness.
Add crispy bacon bits or sautéed mushrooms for a grown-up twist.
Pair with BBQ, roasted chicken, or burgers for an epic meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~520 kcal
- Fat: ~28g
- Carbohydrates: ~45g
- Protein: ~20g