Best Three‑Cheese Macaroni & Cheese

by

An irresistible blend of cheddar, Red Leicester, and mozzarella baked into a creamy, golden-topped macaroni delight.

  • Servings: 6–8

  • Prep Time: 15 min | Cook Time: 35 min (plus baking) | Total Time: ~50 min

  • Dietary Tags: Vegetarian • Comfort Food • Crowd-Pleaser

✅ Ingredients

Pasta

  • 1 lb dried macaroni

Cheese Blend

  • 6 oz cheddar

  • 5.3 oz Red Leicester

  • 4.4 oz mozzarella (divided)

Roux & Sauce

  • 3.5 oz butter (~¼ cup + 2 Tbsp)

  • 2.6 oz flour (~⅓ cup)

  • 3–4 cups milk

  • 1 Tbsp onion powder

  • 1 Tbsp paprika

  • 1 Tbsp garlic granules

  • 1 Tbsp Dijon mustard

  • 1 Tbsp parsley

  • Salt, to taste

🧑‍🍳 Instructions

  1. Boil Pasta

    • Cook macaroni until just al dente. Drain and set aside.

  2. Make the Roux & Spice Mixture

    • Melt butter in a saucepan over medium heat.

    • Stir in flour until it clumps into a paste.

    • Add onion powder, paprika, garlic granules, Dijon mustard, parsley, and salt; stir well.

  3. Add Milk & Cheese

    • Slowly whisk in milk one cup at a time until smooth.

    • Stir in half of the cheddar and Red Leicester; melt into a creamy sauce.

  4. Combine Pasta & Sauce

    • Add cooked macaroni to the sauce and mix thoroughly.

  5. Bake & Brown

    • Transfer to a baking dish. Top evenly with the remaining cheddar, Red Leicester, and mozzarella.

    • Bake at 350°F (175°C) for 15–20 minutes.

    • Switch to grill (broil) mode for 10 more minutes until the top is crisp and golden.

💡 Notes

  • Use full-fat milk for best creaminess.

  • Adjust spices to taste, e.g., more paprika or a pinch of cayenne for kick.

  • Make ahead: Bake, then refrigerate; reheat at 350°F, covered, until bubbly.

II. Brief Introduction

This Best Three‑Cheese Mac & Cheese is the ultimate comfort food—packed with deliciously melty cheddar, Red Leicester, and mozzarella, all under a crisp, bronzed crust. It’s the perfect midweek family bake or indulgent side dish for any get‑together. And with a flavorful, mustardy roux, it’s anything but ordinary.

III. Step‑by‑Step Cooking Guide

1. Cook the Pasta

  • Boil macaroni per package instructions. Drain and set aside—its al dente texture is the best for absorbing sauce.

2. Make the Cheese Sauce

  • Melt butter in a saucepan, add flour, and stir to form a paste.

  • Stir in the spices—onion, paprika, garlic granules, Dijon mustard, parsley, and salt—building rich flavor from the base.

  • Slowly whisk in milk to create a smooth sauce.

  • Stir in half the cheddar and Red Leicester until completely melted and creamy.

(Insert process photo: rich, cheesy sauce blending in the pan.)

3. Combine & Bake

  • Fold the macaroni into the cheesy sauce, ensuring every noodle is coated.

  • Transfer to baking dish. Sprinkle leftover cheeses on top evenly.

  • Bake until bubbling, then broil (grill) until the cheese is gorgeously golden and crisp.

IV. Ingredient Notes & Substitutions

Why These Ingredients Work

  • Cheddar & Red Leicester: Provide sharp and nutty flavor.

  • Mozzarella: Adds stringy, melty texture ideal for that cheese pull.

  • Dijon mustard & spices: Elevate the flavor beyond plain cheese sauce.

Substitutions

  • Milk: Swap with half-and-half for extra richness or plant milk plus vegan cheese for dairy-free version.

  • Spices: Add a pinch of cayenne or smoked paprika for smoky heat.

V. Variations & Serving Suggestions

  • Breadcrumb Topping: Mix panko with melted butter for extra crunchy goodness.

  • Veggie Boost: Stir spinach, peas, or diced roasted red peppers into the mac before baking.

  • Protein Add‑In: Fold in cooked bacon, shredded chicken, or ham for breakfast or dinner upgrade.

Perfect Pairings:

  • Crisp green salad with vinaigrette

  • Roasted broccoli or green beans

  • Comforting bowl of tomato soup

VI. Storage & Make‑Ahead Tips

  • Refrigerate: Cover and store leftovers up to 4 days.

  • Reheat: Warm in oven at 350°F or microwave, stirring and adding splash of milk to restore creaminess.

  • Freeze: Portion between meals and freeze for up to 3 months; bake from thawed.

VII. Nutrition (per serving, approx.)

  • Calories: ~550 kcal

  • Protein: ~25 g | Carbs: ~45 g | Fat: ~30 g

  • Fiber: ~2 g | Sodium: ~500 mg

  • Tags: Rich Comfort Food • Vegetarian (contains dairy)

VIII. FAQs

Q: What’s the best way to prevent a gummy texture?
A: Drain pasta thoroughly and use hot milk when adding to the roux to keep sauce silky.

Q: Can I skip the broil step?
A: Yes—but the crisp cheese topping is worth it! Just watch it closely to avoid burning.

Q: Can I make this gluten-free?
A: Use gluten-free flour or cornstarch for the roux and GF macaroni.

IX. Author’s Note

Macaroni and cheese has many forms, but this three-cheese version has become a standout in my home. The buttered breadcrumb crunch, creamy, cheesy sauce, and bold spices always bring smiles. Everyone loves the cheesy pull and the depth of flavor. It’s the ultimate homemade comfort classic.

X. Call‑to‑Action

Made this irresistible three-cheese mac? I’d love to see it! Tag @KristyCookRecipes with your cheesy creations. Did you mix in veggies, meat, or go classic and crunchy? Drop a comment—and let’s celebrate cheese together.

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