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If you love creamy, cheesy comfort food, this three cheese mac and cheese is the ultimate dish. It is the homemade version of the classic macaroni and cheese you grew up with, but so much better.
Made with mozzarella, Colby Jack or gouda, and sharp cheddar, this baked mac and cheese recipe is rich, melty, and golden on top.
Perfect for family dinners, holidays, or anytime you are craving real cheese and macaroni comfort.
Personal note: My son has always loved mac and cheese. For the longest time he made me buy the boxed version at the store. Once I showed him how easy and delicious homemade macaroni and cheese can be, he was hooked. Now we make it together at home and it has become one of our family favorites.
Why You’ll Love This Recipe
- Golden baked macaroni and cheese with a crisp top
- Creamy and cheesy with three types of cheese for mac and cheese
- Simple to prepare with pantry staples
- Family-friendly and budget-friendly
- Great as a main dish or side
Ingredients For Three Cheese Mac and Cheese
- Salt and black pepper
- 1 lb (450 g) cooked pasta (cavatappi or elbow macaroni)
- 1 lb shredded mozzarella
- 1 lb shredded Colby Jack or gouda
- ½ lb shredded sharp cheddar
- 3 tbsp butter
- 3 tbsp flour
- 1 ½ cups whole milk
- 2 cups heavy cream
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tbsp Dijon mustard
How to Make Three Cheese Mac and Cheese
- Mix the cheeses. Combine mozzarella, Colby Jack or gouda, and cheddar. Reserve 1 to 1.5 cups for topping.
2. Make the roux. Melt butter, whisk in flour, then stir in garlic powder, onion powder, and smoked paprika.
3. Add liquids. Slowly whisk in milk and cream, then stir in Dijon mustard.
4. Melt the cheese. Add the cheese mixture until the sauce is smooth and creamy. Season with salt and pepper.
5. Combine pasta and sauce. Stir cooked pasta into the cheese sauce.
6. Assemble and bake. Layer half the pasta into a baking dish, sprinkle with cheese, add the rest, and top with the remaining cheese.
7. Bake at 350°F (180°C) for 20 to 25 minutes until golden and bubbly.
Crock pot mac and cheese option: Prepare the sauce and pasta on the stove, then transfer to a slow cooker. Top with cheese and keep on low until ready to serve.
Tips for Success
- Stir in a splash of cream before serving for extra richness
- Use freshly shredded cheese for the creamiest texture
- Cavatappi holds more sauce than traditional elbow macaroni
- Add broccoli, ham, or bacon for variety
- Bake uncovered so the top gets crisp and golden
FAQ
Yes. Assemble, cover, and refrigerate up to 24 hours. Bake when ready to serve.
Mozzarella, Colby Jack or gouda, and cheddar make a rich and flavorful sauce, but Gruyère, Havarti, or Monterey Jack are also great choices.
Yes. It is perfect for holidays or potlucks. Prepare the sauce and pasta, transfer to a slow cooker, top with cheese, and keep on low until serving.
Add a splash of cream or milk and reheat in the oven at 325°F (160°C), or microwave single portions until creamy and hot.
Serving Ideas + More Recipes You’ll Love
This baked mac and cheese is hearty enough to serve on its own but also makes a great side dish with salad, roasted vegetables, or grilled protein.
More comforting recipes to try:
- Steak Pasta Salad
- Easy Chicken Enchilada Casserole
- Slow Cooker Pulled Pork Carnitas
- Beef Tongue Recipe
- Chili Mac and Cheese Casserole
Three Cheese Mac and Cheese Recipe
Ingredients
- 1 lb cooked pasta
- 1 lb mozzarella
- 1 lb Colby Jack or gouda
- ½ lb cheddar
- 3 tbsp butter
- 3 tbsp flour
- 1½ cups milk
- 2 cups cream
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tbsp Dijon mustard
- Salt and black pepper
Video
Instructions
- Mix cheeses, reserving some for topping
- Make roux with butter, flour, and spices
- Whisk in milk and cream, stir in mustard
- Melt cheeses into sauce
- Stir in pasta
- Layer pasta and cheese in a baking dish
- Bake at 350°F (180°C) for 20 to 25 minutes until golden and bubbly
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
