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If you’re a mac and cheese lover, you NEED to try this recipe! This baked 3 cheese mac and cheese is loaded with a creamy flavor-packed cheese sauce, extra layer of melty cheesy goodness in the middle and an irresistible golden bubbly top. Basically, comfort food perfection and a cheese lovers dream!
3 Reasons To Make This Three Cheese Mac and Cheese
- It’s the ultimate comfort food! If mac and cheese is your happy place, you’re going to fall in love with this version! It’s made with a blend of three cheeses that work so well together. Creamy cheese sauce, a gooey cheesy middle and a golden bubbly top – so good! And if you’re into homemade mac an cheese (same!), you’ve got to check out my gouda mac and cheese and white cheddar mac and cheese too.
- Saucy goodness in every single bite! Dry mac and cheese? Hard pass. This one isn’t shy with the cheese sauce and it sure is amazing. Cozy, creamy cheesy perfection with a spice blend cooked right into the roux for incredible flavor.
- It’s always a hit! Anytime, anywhere. Cozy weeknight dinner? Yes. Holiday side dish? Double yes. It might just steal the spotlight at Thanksgiving!
Ingredient Notes
Here’s what you’ll need to make this 3 cheese macaroni and cheese recipe:
Detailed ingredient list and directions located in the recipe card below.
- Macaroni: I like to use elbow macaroni for that classic mac and cheese vibe but any smaller pasta shape works.
- Cheese: A mix of medium or sharp cheddar, gruyere and fontina (or substitute for mild Gouda). This trio is perfect for mac and cheese – melty, creamy and flavorful.
- Butter & Flour: For the roux to make the cheese sauce. Either salted or unsalted butter is fine. I use unbleached all purpose flour.
- Whole Milk: Use whole milk for the perfect level of richness and creaminess.
- Heavy Cream: To add that extra level of indulgence, some heavy cream is added. You can also substitute for additional whole milk.
- Seasonings: A mixture of garlic powder, onion powder, ground mustard powder, sea salt, paprika and cayenne pepper gets cooked right into the roux to add tons of flavor to the cheese sauce.
How To Make Baked 3 Cheese Mac and Cheese
Let’s make this three cheese baked mac and cheese together! Step-by-step, with photos, so you can see exactly how it all comes together.
Step 1: Cook the macaroni
Bring a large pot of salted water to a boil. Add 1 pound (454 g) elbow macaroni and cook until al dente (follow package directions).
Step 2: Combine and portion cheese
Gently combine the three cheeses in a large bowl – 4 cups shredded medium or sharp cheddar, 2 cups shredded gruyere and 2 cups shredded fontina (or mild gouda). Now portion it out into three groups (4 cups for the cheese sauce, 2 cups for the cheesy middle layer and 2 cups for the topping).
Step 3: Make the cheese sauce
In a large saucepan or Dutch Oven, melt ½ cup butter over medium heat. While it’s melting, measure out ½ cup flour and your seasonings (1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon ground mustard powder, 1 teaspoon sea salt, 1 teaspoon paprika and ¼ teaspoon cayenne pepper) into a little bowl so they’re ready to go. Whisk them into the melted butter for 1 minute to form a smooth paste (roux).
Next, slowly whisk in 3 cups whole milk and 1 cup heavy cream (or just more milk) until smooth. Let it cook over medium-high heat, stirring occasionally until it starts to thicken (about 5 minutes). Turn off the heat and stir in 4 cups of your cheese mix, adding it a handful or two at a time so it melts nice and smooth. Adjust seasonings to taste if needed.
Step 4: Put it all together
Stir the cooked macaroni right into that dreamy cheese sauce until everything is coated. Scoop half into a casserole dish and spread out evenly. Sprinkle on 2 cups of the cheese mix, then pour the rest of the mac and cheese over top. Smooth it out and finish with the last 2 cups of cheese sprinkled evenly over the top.
Step 5: Bake
Pop it into a 375F (190C) preheated oven and bake until the top is golden and the sauce is bubbling around the edges (about 15-20 minutes). Optional: Turn on the broiler for 2 minutes to brown the top for a cheesy crust. Finish it off with a sprinkle of finely chopped fresh parsley (optional) and serve!
Variations
- Switch up the cheese: Use whatever cheeses you’ve got or love. Instead of a 3 cheese mac and cheese, make it a 4 or 5! Smoked cheeses add a nice smoked flavor profile and mozzarella gives you a cheese pull. So many combos to try!
- Add-ins: There are tons of mix-ins to play with. Keep it veggie with steamed broccoli, peas or sauteed mushrooms. Or go meaty with crispy bacon, ham or smoked chicken.
- Bring the heat: For those who like a kick, add some chopped hot peppers, a splash of hot sauce, chili flakes or just crank up the cayenne or swap in spicy paprika.
- Make cute individual servings: Assemble in oven-safe ramekins or mini au gratin baking dishes.
- Stovetop version: Skip the bake and stir all the cheese into the sauce (or cut it down by a few cups). Once mixed with the macaroni, dig in straight from the pot!
- Different toppings: Instead of the cheesy top, you could also add a crispy breadcrumb topping or crushed potato chips.
A Few Tips
Tips For The Perfect 3 Cheese Mac & Cheese
- Shred your own cheese: For the smoothest, creamiest sauce, skip the bagged stuff! Pre-shredded cheese has a coating to keep it from clumping together but it also prevents it from melting smoothly and can even make the sauce grainy.
- Cook macaroni just al dente: Don’t overcook the pasta since it will continue cooking a little more in the oven during the baking process.
- Kill the heat before the cheese goes in: Turn off the heat before stirring the shredded cheese into the sauce. If real cheese gets hot too quickly, it can separate and go gritty instead of melting into that smooth creamy goodness we’re after.
- Don’t overbake it: Golden top and bubbly edges? You’re done! Don’t let it hang out in the oven too long or you risk drying out that creamy delicious sauce.
FAQ
Yes, you totally can! Just know it won’t be quite as creamy once it’s been hanging out in the fridge. To make ahead, assemble the mac and cheese in your casserole dish but hold off on baking. Cover and refrigerate for 1-2 days. Before baking, let the casserole dish come to room temperature and then bake as usual.
When you first stir the sauce and macaroni together, it might feel like “Whoa, that’s a lot of sauce!”. But don’t worry… that’s exactly what you want! The pasta will soak some of it up as it bakes, leaving you with the perfect balance after. No dry mac and cheese here!
Leftovers can be stored in the fridge for 3 to 4 days.
You can totally freeze mac and cheese before baking it. Just make sure it is in a freezer-safe dish, cover tightly with plastic wrap and then foil and it’ll keep for up to 3 months. Just keep in mind that the texture may change a little after freezing. When you’re ready to bake, let it thaw in the fridge overnight and then bring it to room temperature before popping it into the oven. For smaller portions, I love using these 2-cup Souper Cube trays – the mac and cheese pops out so easily!
More Cheesy Pasta Recipes
Did you make this 3 cheese mac and cheese? I would love to hear about it! Please leave me a comment below.
3 Cheese Mac and Cheese
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 6 to 8 servings 1x
- Category: Side Dish, Main Dish
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Description
If you’re a mac and cheese lover, you NEED to try this recipe! This baked 3 cheese mac and cheese is loaded with a creamy flavor-packed cheese sauce, extra layer of melty cheesy goodness in the middle and an irresistible golden bubbly top. Basically, comfort food perfection and a cheese lovers dream!
Ingredients
- 1 pound elbow macaroni (or any smaller shaped pasta you enjoy)
- 4 cups shredded medium or sharp cheddar cheese
- 2 cups shredded gruyere cheese
- 2 cups shredded fontina cheese (or mild gouda)
- ½ cup butter
- ½ cup unbleached all purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground mustard powder
- 1 teaspoon sea salt
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper
- 3 cups whole milk
- 1 cup heavy cream (or more whole milk)
- 1–2 tablespoons finely chopped fresh parsley (optional)
Instructions
- Preheat oven: Preheat oven to 375F (190C).
- Cook the macaroni: Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente (follow package directions).
- Combine cheese and portion out: Gently combine the three cheeses in a large bowl. Now portion it out into three groups (4 cups for the cheese sauce, 2 cups for the cheesy middle layer and 2 cups for the topping).
- Make the cheese sauce: In a large saucepan or Dutch oven, melt the butter over medium heat. While it’s melting, measure out the flour and seasonings into a little bowl so they’re ready to go. Whisk them into the melted butter for 1 minute to form a smooth paste (roux). Next, slowly whisk in the whole milk and heavy cream until smooth. Let it cook over medium-high heat, stirring occasionally until it starts to thicken (about 5 minutes). Turn off the heat and stir in 4 cups of the cheese mix, adding it a handful or two at a time so it melts nice and smooth. Adjust seasonings to taste if needed.
- Assemble: Stir the cooked macaroni right into the cheese sauce until everything is coated. Scoop half into a casserole dish and spread out evenly. Sprinkle on 2 cups of the cheese mix, then pour the rest of the mac and cheese over top. Smooth it out and finish with the last 2 cups of cheese sprinkled evenly over the top.
- Bake: Pop it into the preheated oven and bake until the top is golden and the sauce is bubbling around the edges (about 15-20 minutes). Optional: Turn on the broiler for 2 minutes to brown the top for a cheesy crust. Finish it off with a sprinkle of finely chopped parsley (optional) and serve!
Notes
- Use good quality cheese and shred it yourself! Good quality cheese will give you the best flavor. For the smoothest, creamiest sauce, skip the bagged stuff and grate it yourself. Pre-shredded cheese has a coating to keep it from clumping together but it also prevents it from melting smoothly and can even make the sauce grainy.
- Kill the heat before the cheese goes in: Turn off the heat before stirring the shredded cheese into the sauce to prevent it from separating or going gritty. We’re after smooth, creamy, cheesy goodness!
- Making Ahead: Assemble the mac and cheese in your casserole dish but hold off on baking. Cover and refrigerate for 1-2 days. Before baking, let the casserole dish come to room temperature and then bake as usual. Just a heads-up, it won’t be quite as creamy as baking it fresh!
- Love homemade mac and cheese? You’ve got to try my gouda mac and cheese and white cheddar mac and cheese too!
