Ultimate Three-Cheese Macaroni

This hearty three-cheese macaroni has been my ultimate comfort food recipe for years, perfected through countless family dinners and potlucks where it consistently earns rave reviews and empty dishes.

I first made this recipe during a particularly stressful finals week in college. The process of stirring the sauce became almost meditative, and the resulting dish was so satisfying that it became my go-to celebration meal for every achievement since.

Ingredients

• Dried macaroni: Brings the perfect chew and holds sauce beautifully in its ridges
• Cheddar cheese: Provides that classic sharp mac and cheese flavor every good version needs
• Red Leicester cheese: Adds a beautiful color and nutty depth that elevates this beyond basic versions
• Mozzarella: Creates those irresistible cheese pulls and a gorgeous golden top
• Butter: Forms the rich base of our roux and adds silky mouthfeel
• All purpose flour: Thickens the sauce without adding flavor that might compete with our cheese blend
• Milk: Creates the creamy base that will carry all our flavors
• Onion powder: Infuses savory notes without the texture of actual onions
• Paprika: Adds subtle warmth and beautiful color to the finished dish
• Garlic granules: Provide aromatic depth without overwhelming the cheese flavors
• Dijon mustard: Enhances the cheese flavor without making the dish taste mustardy
• Dried parsley: Brightens the rich sauce with a subtle herbal note

How To Make Three-Cheese Macaroni Cheese

Cook the pasta:

Boil the macaroni in heavily salted water for exactly one minute less than package directions indicate. This undercooking ensures the pasta will finish perfectly in the oven without becoming mushy. Reserve a cup of pasta water before draining in case you need to adjust sauce consistency later.

Prepare the roux:

Melt the butter in a heavy bottomed saucepan over medium heat until it begins to foam but not brown. Sprinkle in the flour gradually while whisking constantly. Continue cooking for about 2 minutes until the mixture smells slightly nutty and takes on a light golden color. This cooking step removes the raw flour taste.

Add the seasonings:

Work the onion powder, paprika, garlic granules, Dijon mustard and salt into the roux until completely incorporated. The spices will bloom in the hot fat, releasing their flavors more intensely than if added directly to the liquid. The mixture will become fragrant and slightly darker.

Create the sauce:

Pour the milk into the roux very gradually, starting with just a quarter cup and whisking vigorously to incorporate completely before adding more. Continue this process until all milk is added and the sauce is smooth. Allow the mixture to simmer gently for 3 to 5 minutes until it coats the back of a spoon.

Incorporate the first cheese addition:

Reduce heat to low and add half the cheddar and Red Leicester cheeses. Stir constantly until completely melted and the sauce is silky smooth. Taste and adjust seasonings if needed. The sauce should be slightly thicker than you want the final dish, as the pasta will release some starch.

Combine pasta and sauce:

Gently fold the cooked macaroni into the cheese sauce, ensuring each piece is thoroughly coated. If the mixture seems too thick, add a splash of the reserved pasta water to reach your desired consistency. The starchy water will help the sauce cling to the pasta.

Prepare for baking:

Transfer the mixture to a buttered baking dish, spreading it evenly. Scatter the remaining cheddar, Red Leicester, and all of the mozzarella across the top in an even layer. The various melting properties of these cheeses will create both gooey stretchy bites and crispy edges.

Bake to perfection:

Bake uncovered at 350°F until the edges are bubbling and the top begins to color, about 15 minutes. Then switch to the broiler setting for a final 5 to 10 minutes, watching carefully, until the top achieves that instagram worthy golden brown crust with crispy cheese edges.

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The Red Leicester cheese is truly the secret weapon in this recipe. I discovered it by accident when I ran short on cheddar one day, and its distinctive nutty flavor and gorgeous color transformed my standard mac and cheese into something special. My nephew, who previously claimed to hate all pasta dishes, now requests this by name for his birthday dinner each year.

Make Ahead Options

This entire dish can be assembled up to the baking stage and refrigerated for up to two days before cooking. Simply allow the dish to come to room temperature for 30 minutes before baking, and you may need to add 5-10 minutes to the cooking time if starting from cold. The sauce can also be made separately and refrigerated for up to three days. If the sauce thickens too much in the refrigerator, gently reheat it with a splash of milk while whisking until the desired consistency returns.

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Customization Ideas

The beauty of this three cheese foundation is how easily it accommodates additions. For a complete meal, stir in cooked chicken, crispy bacon bits, or sautéed mushrooms before baking. For a veggie boost that even picky eaters will accept, fold in steamed broccoli florets, peas, or roasted cherry tomatoes. The cheese blend can also be modified based on what you have available. Gruyère adds nutty sophistication, while blue cheese introduces a tangy complexity when used sparingly. For an extra special occasion version, top with buttered panko breadcrumbs mixed with grated parmesan for an even more impressive crust.

Serving Suggestions

This macaroni cheese stands proudly as a main dish alongside a simple green salad dressed with lemon vinaigrette to cut through the richness. For a more substantial meal, pair it with roasted vegetables like Brussels sprouts or asparagus, which provide textural contrast. It also makes an impressive side dish for holiday meals, particularly alongside ham or roasted chicken. For casual gatherings, serve in individual ramekins for both portion control and presentation points.

Frequently Asked Questions

→ What is the best type of pasta to use for this dish?

Dried macaroni is ideal for its compact shape, allowing the creamy sauce to coat evenly. You can substitute with short tubular pasta like penne or rigatoni if needed.

→ How can I achieve a smooth cheese sauce?

Ensure you gradually add milk to the roux while whisking continuously to prevent lumps. Adding cheese in small batches and melting it completely will also help create a silky consistency.

→ Can this dish be made ahead of time?

Yes, prepare the dish up to the baking step, cover tightly, and refrigerate for up to 24 hours. Bake as directed when ready to serve.

→ What can I use as a substitute for Dijon mustard?

If Dijon mustard is unavailable, you can substitute with yellow mustard or omit it altogether, though it adds a subtle tangy depth to the flavor.

→ How do I make the dish gluten-free?

Use gluten-free macaroni and replace regular flour in the roux with a gluten-free alternative like rice flour or cornstarch. Ensure all other ingredients are certified gluten-free.

→ How can I make the topping extra crispy?

After baking, switch to broil or grill mode for 3-5 minutes to achieve an extra crispy, golden-brown top. Keep a close eye to avoid burning.