Our Three Cheese Macaroni and Cheese is the ultimate comfort food meal. This made-from-scratch cheesy pasta casserole is a luscious mix of melting cheeses. The combination of the bold flavors of sharp cheddar cheese adds richness. The gooey mozzarella cheese adds creaminess to the sauce. Colby Jack adds a rich and creamy sauce. Whether it’s a weeknight dinner or a holiday side, this baked mac and cheese recipe with three cheeses delivers a velvety sauce and irresistible cheese pull every time.
For specific details on the recipe, use the table of contents to click on sections of the recipe.
Jump to:
- Why You Will Love Three Cheese Macaroni and Cheese
- Ingredients You Need for 3 Cheese Mac and Cheese
- Equipment needed for Homemade Macaroni and Cheese
- How to make Three Cheese Macaroni and Cheese
- Make-ahead, storage, and freezer tips
- Eileen's Tips for the Best Macaroni and Cheese
- Homemade Mac and Cheese Recipe - Tips and Variations
- What are the Best Blends of Cheese for Macaroni and Cheese
- What to serve with Three Cheese Macaroni and Cheese
- More Easy Pasta Recipes
- My Top 10 Family Favorite Recipes
- 📖 Recipe
- 💬 Comments
Why You Will Love Three Cheese Macaroni and Cheese
- Cheese Sauce: The melting factor of the three cheese types we chose creates the perfect cheese blend that melts into gooey perfection for the most incredible Three Cheese Macaroni and Cheese.
- Three Cheese Perfection: Cheddar Cheese adds a tangy, nutty flavor. Mozzarella cheese adds a smooth texture with a great cheese pull. Colby Jack adds creaminess to the sauce for the ultimate trio of cheese for a great sauce.
- Rich and Creamy: The cheese makes the ultimate sauce. The heavy cream, milk, and cheese trio make a rich, hearty, and smooth sauce.
- Family-Friendly: Our Homemade Macaroni and Cheese is simple to prepare, with easy instructions. Perfection every time.
- Great for a Crowd: Perfect for holidays, Thanksgiving, game day, potlucks, any family gathering, feeding a crowd.
Ingredients You Need for 3 Cheese Mac and Cheese
- Small pasta shells - I always use small tube pasta that will hold the sauce, elbow, cavatappi, farfalle, or medium shells called conchiglie, all work well.
- Sharp cheddar cheese - Through recipe testing, sharp cheddar cheese adds a perfect flavor to the cheese sauce.
- Mozzarella cheese - Mozzarella is a great melting cheese and adds a smoothness to the sauce. Not to mention, a great cheese pull for the sauce.
- Colby Jack cheese - A great cheese to balance the sharpness of cheddar and the smoothness of mozzarella.
- Unsalted butter - Use unsalted butter to control sodium.
- Spices: smoked paprika - adds a nice color and smokiness to the cheese sauce. Garlic powder - adds a subtle flavoring to the cheese sauce.
- Whole milk/ heavy cream warmed - After extensive recipe testing, this combination of milk and heavy cream yields the perfect sauce.
- Dijon mustard - The mustard adds a nice kick with the spices and the variety of cheese. Ground dry mustard can also be used.
Equipment needed for Homemade Macaroni and Cheese
- 9x13 inch casserole dish
- Measuring Spoons and Cups
- Stainless Steel Mixing Bowls
- Whisk
- 8 Quart Pasta Pot
- Cheese Grater
How to make Three Cheese Macaroni and Cheese
This is an overview of the recipe. The full instructions are below in the recipe card.
- Make a roux by melting butter and whisking in all-purpose flour.
- Add the spices and whisk for 3 to 4 minutes to eliminate any flour flavor.
- Stir in the liquids and whisk until the mixture is thick, for at least 5 to 8 minutes. The sauce will coat a spoon.
- Whisk in the cheese for the sauce.
- Blend the pasta with the cheese sauce.
- Layer the pasta and cheese sauce in the prepared casserole dish.
- Bake until bubbly, about 30 minutes.
Make-ahead, storage, and freezer tips
Make Ahead: The mac and cheese can be prepared up to 24 hours ahead and stored in the refrigerator, covered with aluminum foil or plastic wrap until ready to bake.
Storage -Leftover homemade macaroni and cheese can be kept in an airtight container in the refrigerator for up to 3 days.
Reheating: Leftover baked mac and cheese can be reheated in a microwave or in an oven-safe baking dish at 325°F until warmed through.
Freezer-Friendly: Cool the mac and cheese. Place in a freezer-safe container or storage bag. It can be kept in the freezer for up to 3 months. Defrost in the refrigerator overnight before reheating.
Cooking the casserole from frozen state: If the casserole is frozen, preheat the oven to 350°F/180°C. Cover the casserole with aluminum foil and bake for 45 minutes. Remove the aluminum foil and continue baking until the mixture is bubbly and cooked through. This will be about 15 to 20 more minutes.
Creaminess: When reheating, if the sauce is dry, add a little milk or cream
Eileen's Tips for the Best Macaroni and Cheese
- Shred the cheese - Please buy a block of cheese and shred it yourself. Preshredded cheese has a coating that can prevent it from becoming a smooth sauce.
- Use warm dairy. Use warm dairy for a smooth sauce.
- Cheese Sauce: To ensure a smooth sauce, when the bechamel sauce is thick enough to add cheese, shut off the heat and add the shredded cheese in batches.
- Undercook the pasta - I always boil the pasta for 3 minutes less than the package directions. The pasta will finish cooking when baked.
- Drain Pasta: Be sure to drain the pasta well before adding it to the cheese sauce. This will reduce any chance of a watery sauce.
- Taste testing - Always taste the cheese sauce for seasoning before adding it to the pasta. If needed, adjust any seasoning.
- Toppings: If you prefer the cheese topping a bit crispy, place the baked macaroni casserole under the broiler for a few seconds. Be sure to watch it so you do not burn the top.
- Don't overbake - Overbaking can dry out the sauce.
Homemade Mac and Cheese Recipe - Tips and Variations
Want to change up this recipe?
- Pasta: I have used Gluten-free pasta from both Barilla and Ronzoni with success. Brown Rice Pasta or high-fiber pasta can also work via my recipe testing.
- Milk: Low-fat milk worked for me with recipe testing. I tested with skim milk, and I do not love the flavor it adds to the sauce.
- Inclusions: Any of these are great choices to add
- 1 cup steamed chopped broccoli
- 1 cup chopped cooked bacon
- 1 cup diced leftover ham
- 1 cup cooked peas
- 1 cup chopped cooked spinach
- 1 cup browned seasoned ground beef ( use salt and pepper)
- Spices: Add a dash of nutmeg, onion powder, or chili powder.
- Heat: Add a dash or two of hot sauce to the bechamel.
Toppings for Creamy Mac and Cheese
- Melt 1 Tablespoon of unsalted butter and brown 1 cup of panko bread crumbs to add to the top of the macaroni and cheese for a crispy topping. These will also work:
- plain bread crumbs
- crumbled saltine crackers
- crumbled butter crackers like Ritz crackers
- crumbled cheddar Cheez-its
What are the Best Blends of Cheese for Macaroni and Cheese
- The number one tip for making the best macaroni and cheese is to grate your cheese. Pre-shredded cheese is difficult to melt due to an anti-caking agent.
- Cheese: Great choices of cheese combinations of the following: Sharp Cheddar, Gruyère Cheese, Fontina, Gouda cheese, Monterey Jack, American cheese, or any smoked cheese... so many options.
- Aged Cheese: If using Aged Parmesan, be sure to add it with another cheese, such as mozzarella or fontina, for better melting.
- Cheese Combinations I have tried:
- Sharp Cheddar, Gruyere, Parmesan
- Fontina, Mozzarella, Gruyére
- Pepper Jack, Colby, Sharp Cheddar
- Gruyére, Fontina, Colby Jack
A four cheese combination:
- Gruyére, Fontina, Gouda, Parmesan
- Fontina, Gruyère, Colby Jack, and Cheddar
- Smoked Gouda, Cheddar Cheese, Mozzarella, Parmesan Reggiano
- Fontina, Smoked Gouda, Cheddar Cheese, Mozzarella
The cheese sauce can get grainy if you overheat the milk and cheese. Once the bechamel sauce is thick, remove the pot from the heat and gradually add shredded cheese, stirring well.
Please grate your own cheese for the best cheese sauce. Preshredded cheese has a film on it, which makes it harder to melt.
Yes. Prepare the cheddar cheese sauce up to 24 hours ahead. Store the sauce in an airtight container in the refrigerator.
I prefer to reheat it for a few minutes on the stove before pouring it over the cooked pasta
What to serve with Three Cheese Macaroni and Cheese
More Easy Pasta Recipes
More Macaroni and Cheese Recipes:
I love any comments or questions. Please feel free to leave them below.
Keep up to date with recipes by following me on:
FACEBOOK INSTAGRAM PINTEREST TWITTER
Thank you for your continued support. I am forever grateful.
Eileen xo
If you click on the number of servings in the recipe card, you can adjust the measurements up or down for the exact number of servings you need.
📖 Recipe
Save the Recipe?
Enter your email below and we'll send the recipe straight to your inbox to view anytime. Plus the bonus of regular recipes to you for inspiration!
Three Cheese Macaroni and Cheese
Equipment
Ingredients
Instructions
- Pre-heat oven to 375°F. Spray a 9 x 13-inch baking dish with non-stick cooking spray, set aside.
- Cook 1 pound small pasta shells pasta in a large pot of salted boiling water, according to package, reduce cooking time by 3 minutes.
- While the pasta is cooking, grate and mix together 2 cups sharp cheddar cheese, 2 cups mozzarella cheese, and 2 cups Colby jack cheese into a large bowl. Separate into 4 cup of cheese for the cheese sauce, 1 cup of cheese for the middle of the casserole, and 1 cup of cheese for topping the casserole.
- In a medium-sized sauce pot, over medium heat, melt 4 Tablespoons unsalted butter. Whisk in 4 Tablespoon all-purpose flour, 1 teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon smoked paprika, and ½ teaspoon garlic powder, whisk for 1-2 minutes to blend the ingredients and cook out the flavor of the flour.
- Make a bechamel sauce; increase heat to medium-high, add 2 cups whole milk, warmed 2 cups heavy cream, warmed, and ½ teaspoon Dijon mustard, continue to whisk until mixture becomes thick and bubbly. When thick enough, the mixture should be able to coat the back of a spoon. Remove the pot from the heat. Taste the sauce for seasoning, if needed, adjust any seasonings.
- To make the cheese sauce, add 4 cups of the cheese mixture to the bechamel sauce. Whisk to combine ingredients until smooth.
- In a pan used to make the pasta, add back in the cooked pasta and cheese sauce. Mix until well combined.
- To the prepared baking dish, add ½ of the pasta/cheese mixture. Sprinkle the top with 1 cup of the cheese mixture.
- Add the remaining pasta/cheese mixture and sprinkle with the remaining 1 cup of cheese.
- Cover with aluminum foil and bake in the preheated oven for 20 minutes. Remove aluminum foil and continue to bake about 5-10 minutes to melt remaining cheese. The mixture will be bubbly.
- Optional: If you love a crispy topping; turn the broiler to high and return the casserole to the oven under the broiler setting for about 1 minute, the topping will brown slightly.
- Ready to serve with optional garnishes; crumbled bacon, panko bread crumbs, or fresh herbs.
Dawn Wilson
Made this mac and cheese for Thanksgiving. It was such a hit. The sauce was so creamy and cheesy
Eileen Murphy Kelly
I am so happy you enjoyed the recipe. We love this mac and cheese as well.
Platt College
Mac and cheese that you get at quick service restaurants can be really heavy, I like that this is a lighter version.
JaQuette
GREAT idea! I definitely have to try!
Eileen xo
I hope you enjoy
JaQuette
GREAT idea! I will definitely have to try!
mandi
This looks fabulous!
Eileen xo
Thank you Mandi
Liz Mays
Oh yum this sounds like an awesome recipe. My kids really liked mac and cheese too but some of those recipes are hardly healthy.
Eileen xo
I hope your family enjoys this one and I don''t think they will miss the extra fat!
footnotes and finds
Yum! mac and cheese is my favourite and i have GOT to try this lighter version. thanks for sharing!
Eileen xo
I hope you try it and enjoy!
Olivia Mesquita
Looks great! I'm a huge mac and cheese fan, thanks for sharing your recipe with us!
Eileen xo
Thank you Olivia - hope you enjoy!
Melissa
This looks really good. I wouldn't think to use mustard.
Mykidsguide
That looks yummy! I love that this is low on fat. I can't wait to try this.
Eileen xo
It is a good one!
Tami
My daughter loves mac-n-cheese as much as I do! I'm hungry just thinking about it. A lighter version will do both of us good. We both have gained a few pounds recently.
Eileen xo
This is a good low fat tasty one :)!
Jonathan
This sounds so yummy and easy to make! May try this out this weekend.
Eileen xo
I really is easy and Yummo! I hope you enjoy!
CourtneyLynne
Omg this Mac and cheese sounds so yummy! Total comfort food!
K. Lee Banks
I would try this with gluten-free pasta and flour, because the pasta alone didn't taste very good, but with the ingredients you listed - I bet I couldn't tell it was the same pasta.
Eileen xo
I think that would work - let me know how it goes if you decide to make this one!
Shann Eva
Great tips for lightening it up. Plus, I love the idea of adding a little Dijon mustard. I just won't tell my husband 😉
Eileen xo
Exactly - what they don't know only makes them healthier 🙂
Erik Miller
Great way to cut calories without losing flavor. Thanks!
Eileen xo
It sure is, thank you!
Chanelle
Mac n cheese is my favorite. This looks like a great recipe to try.
Eileen xo
Thanks Chanelle, I hope you enjoy!
tara pittman
My boys love mac and cheese. This looks like a recipe for them.
Eileen xo
Thank you - hope you enjoy
Mardene Carr
I do mac and cheese from scratch as well...always happy to see others doing the same
Eileen xo
me too! I don't think I ever had it any other way!
Jolleen Ruiz
This looks delicious! I've actually never tried making Mac and Cheese. I think it might be time to try!
Eileen xo
I hope you do Jolleen! This is one of my favorites!
Claudette
Nothing like a good made from scratch mac and cheese. Your recipe sounds absolutely delightful! 🙂
Eileen xo
Thank you Cklaudette! I agree, from scratch always the way to go!
Mama to 5 BLessings
I bet this tastes SO much better than boxed mac & cheese. I so need to make this for my kids - yum!
Eileen xo
It really is a great low- cal recipe. Freezes well too ad so much healthier than a box :)!
rika
My kids love mac n cheese.. I will have to try this recipe. Looks yummy
Eileen xo
Thank Rika -I hope they enjoy
victoria
This is one of my favorite food. your recipe was look tasty i would love to try your recipe.
Eileen xo
ine too - I hope you enjoy
Patty
Mac and Cheese is one of my favorite dinners. Your recipe looks really tasty.
Eileen xo
Thanks Patty, one of my favorite low cal mac and cheeses
Elizabeth O.
This is amazing! Mac and cheese is such a rich dish, so it's not for everybody. With this recipe, that could change, thanks for sharing!
Eileen xo
Thank you - i hope everyone tries it - so much less in calories!
Erika Couto
I always love learning about other people's mac n' cheese recipes!
Eileen xo
Thank you
dana vento
My one son is a mac and cheese junkie, I have tried so many different recipes!
Eileen xo
So many varieties - I hope you try this one!
Milton Goh
Hi Eileen, thanks for this amazing recipe!! I love Mac and cheese, and a healthier version is definitely a great motivation to eat some more!
Eileen xo
Thank you Milton, I hope you enjoy!
Emma @ The Happy Journal
This looks yum! I've never had mac and cheese in the way you guys do it before! It's great you've found a low calorie version - the nicest things are always the things that are the most unhealthy for us!
Eileen xo
Thank you Emma - How do you make yours? It is fun to creat a low fat version of a comfort food meal that is high in fat
Rachel
This looks and sounds amazing!! We are going to have to try this recipe!
Eileen xo
I hope you do and enjoy!
Robin Rue (@massholemommy)
I cannot tell you how much I love this. I want to make it tonite.
Eileen xo
Thanks Robin - I hope you enjoy!
veena
I too make a lot of mac and cheese but it is always good to see how others' make and you have some really great tips there. 🙂
Eileen xo
thank you 🙂