Three Cheese Macaroni and Cheese

Homemade macaroni and cheese being picked up out of a casserole dish.

5 from 1 vote

Three Cheese Macaroni and Cheese

Our creamy Homemade Macaroni and Cheese is pure comfort food. It is easy to assemble with a luscious, silky, and smooth cheese sauce blended with tender, perfectly cooked pasta. We combine a perfect mix of sharp cheddar, mozzarella cheese, and Colby Jack cheese, that is a scrumptious sauce for macaroni and cheese.

Course Main Dish

Cuisine American

Keyword macaroni and cheese recipe

Prep Time 25

Cook Time 30

Total Time 55

Servings servings

Calories 366kcal

Author Eileen Murphy Kelly

Equipment

Ingredients

1 pound small pasta shells Note 1
2 cups sharp cheddar cheese
2 cups mozzarella cheese
2 cups Colby jack cheese
4 Tablespoons unsalted butter note 2
4 Tablespoon all-purpose flour Note 3
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon smoked paprika
½ teaspoon garlic powder
2 cups whole milk, warmed Note 4
2 cups heavy cream, warmed Note 4
½ teaspoon Dijon mustard
non-stick cooking spray

US Customary - Metric

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.

Notes

Be sure to check the Expert Tips and FAQs above for important tips and questions that can help make a delicious recipe.

Note 1: Small pasta shells will work.

Note 2: If only salted butter is available, reduce the salt to ¼ teaspoon.

Note 2: Gluten free flour can be used. I find Bob's Red Mill One to One Flour works well.

Note 4: Warming the milk before adding to the butter/flour mixture ensures a creamy sauce. The flour mixture won't clump.

I'm not a registered dietitian, but I strive to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.

Don’t forget to shop at the Everyday Eileen store on Amazon.

Nutrition