Creamy Three Cheese Mac and Cheese is made with cheddar, gouda, and Colby jack. Get your tastebuds ready for an easy homemade comfort food recipe with a rich, velvety cheese sauce.
Triple the cheese, triple the deliciousness! This baked macaroni and cheese is cheesy creamy perfection.
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Best mac and cheese recipe
Say hello to your new favorite mac and cheese recipe!
This homemade mac and cheese is rich, cozy, and oh so delicious.
There is something truly magical about a bowl of homemade macaroni and cheese that instantly brings comfort and joy with every forkful.
When you make this pasta casserole you’ll be taking the classic recipe you love and elevating it with layers of rich, creamy flavor from three irresistible cheeses.
It’s definitely fancy and impressive enough for company and still simple enough for a weeknight dinner.
The combination of sharp cheddar, creamy gouda, and flavorful Colby jack creates a perfectly balanced cheese sauce that is smooth, bold, and incredibly satisfying.
Every bite is coated in a silky, seasoned sauce that coats every piece of pasta.
This is comfort food at its finest, made completely from scratch with real cheeses and pantry staples.
You can serve it as a main dish or a crowd-pleasing side dish, but any way you serve it, three cheese macaroni is guaranteed to disappear fast.
This 3 cheese mac and cheese recipe deserves a permanent spot on your dinner menu rotation.
You can change up the cheeses you use to suit your personal taste. Check out these cheeses for mac and cheese to choose from!
And you'll want to check out what to serve with mac and cheese! Of course, you can serve it on its own or you can round it out with one or more of over 25 side dish recipes.
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How to make 3 cheese mac and cheese
This is a quick overview of how to make this creamy mac and cheese recipe. Scroll down for the full recipe instructions and ingredient amounts in the recipe card below.
- Step 1: Cook pasta to al dente according to package directions; drain and reserve.
- Step 2: Make the homemade cheese sauce
- Step 3: Stir the reserved pasta into the cheese sauce.
- Step 4: Transfer the pasta and sauce to the prepared baking dish. Sprinkle with the reamining cheese and bake for 25 minutes.
Hint: It is important that you grate the cheese yourself and not use packaged shredded cheese. Freshly grated cheese will melt better and give you a creamier cheese sauce.
Expert recipe tips
- It is best to use a whisk to combine the butter and flour. This will help to avoid lumps and create a smooth roux.
- Cook the elbow pasta just until al dente so it doesn’t become mushy when stirred into the cheese sauce and baked.
- I used elbow macaroni to make this recipe and I also tried it with small or medium shell pasta. Both work well and the shell pasta catches the sauce in its pockets.
- I do not recommend using pre-shredded cheese in this recipe because it does not melt as easily as freshly grated cheese.
- Bread crumbs or panko breadcrumbs mixed with melted butter is an option for a delicious topping with texture.
- Serve immediately for the best creamy texture and flavor.
Substitutions
- Elbow Pasta – You can use another pasta that is similar in size to elbow pasta, such as, small shells, cavatappi, or rotini.
- Gouda Cheese – Gouda cheese can be replaced with mozzarella or Monterrey jack cheese.
- Milk – For extra richness use half-and-half instead of milk.
- Paprika – If you want to add a smoky note, replace paprika with smoked paprika.
- Sharp Cheddar – White cheddar cheese or cheddar cheese can replace sharp cheddar for a milder taste.
Variations
- Bacon Mac and Cheese - Stir in cooked crispy crumbled bacon for smoky flavor. You can add some on top too!
- Broccoli and Cheese Mac and Cheese – Add broccoli florettes to the pasta pot during the last three minutes of cooking the pasta. Drain and proceed with the recipe below.
- Crumb Topped Mac and Cheese – Combine breadcrumbs, melted butter and sprinkle over the top of the casserole before baking.
- Spicy Mac and Cheese – Stir in cayenne pepper, crushed red pepper flakes or diced jalapeños to add heat for a spicy macaroni and cheese.
- Truffle Mac and Cheese – After baking, drizzle with a touch of truffle oil for a gourmet flair and flavor.
Storage
- Refrigerate - Store leftover mac and cheese in an airtight container in the refrigerator for up to 3–4 days.
- Reheat - Reheat on the stovetop over medium-low heat or in the microwave. You may want to add some milk to restore the creaminess.
- Freeze – I do not recommend freezing leftover mac and cheese. Cheese sauces can change texture when thawed.
Ingredients
Ingredients for easy mac and cheese
- Black Pepper – Pepper adds a gentle heat and contrast to the creamy sauce.
- Butter - Creates the rich dairy base of the roux and adds depth and smoothness to the sauce.
- Canned Evaporated Milk – Evaporated milk adds extra creaminess to the sauce for a velvety finish.
- Colby Jack Cheese – Colby jack cheese is mild and perfect for balancing the sharper cheddar cheese.
- Dry Mustard Powder – Dry mustard powder complements the rich cheese flavor of the sauce with a subtle tang without tasting mustardy.
- Elbow Pasta – Elbow pasta is the classic macaroni noodles for mac and cheese. This pasta holds the creamy cheese sauce in every curve.
- Flour – Flour thickens the sauce adding to the creamy texture.
- Gouda Cheese – Gouda cheese is smooth, creamy and slightly sweet and melts beautifully into the sauce.
- Kosher Salt – Kosher salt brings out the richness of the cheese and makes the flavors pop.
- Milk – Milk is the main liquid base for the cheese sauce.
- Paprika – Paprika adds warmth and a depth of flavor.
- Sharp Cheddar Cheese – Sharp cheddar cheese is bold and tangy giving the mac and cheese its classic flavor.
- Worcestershire Sauce – Worcestershire sauce boosts the savory umami flavor.
Comfort food recipes
What to serve with mac and cheese
3 Cheese Mac and Cheese Recipe
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Ingredients
- 1 pound elbow pasta
- 3 Tablespoons butter
- 3 Tablespoons all-purpose flour
- 1 teaspoon dry mustard powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 2 cups whole milk
- 1 can (12 ounces) evaporated milk
- 1 Tablespoon Worcestershire sauce
- 4 ounces sharp cheddar cheese grated, about 1 cup
- 4 ounces gouda cheese grated, about 1 cup
- 4 ounces Colby jack cheese grated, about 1 cup
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Instructions
- Preheat oven to 350F. Coat a 2-quart baking dish with cooking spray.
- Cook pasta according to the package directions for al dente; drain and set aside.
- In a skillet over medium heat, melt the butter. Whisk in flour, mustard, smoked paprika, kosher salt and pepper until smooth.
- Whisk in the milk, evaporated milk and Worcestershire sauce.
- Bring to a boil and cook until the sauce has thickened, about 1 minute
- In a mixing bowl, combine the three shredded cheeses.
- Whisk 2 cups of the shredded cheeses into the sauce, whisking until melted and smooth.
- Add the cooked pasta, tossing until evenly coated.
- Transfer to the prepared baking dish and sprinkle with the remaining 1 cup shredded cheeses.
- Bake for 25 minutes or until heated through and the cheese on top is golden.
- If you prefer a golden brown crust, you can bake the casserole longer or put it under the broiler for 1-2 minutes, keeping a close eye on it.
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