Last winter, I found myself babysitting my nephews during a snow day. After a morning spent building snow forts, they returned inside hungry and chilly. I rummaged through the pantry and spotted macaroni, three kinds of cheese, and butter—all begging to become something warm and satisfying.
As I whisked the roux and stirred in milk, the kitchen filled with a savory aroma that drew the kids from their game consoles. Watching them fluff up bowls of cheesy pasta pulled laughter and warmth back into the room. That bowl of macaroni became our cozy ritual: something simple, familiar, and full of comfort.
Now, I make this Creamy Three Cheese Macaroni whenever I want to feed my family something that’s easy, cheesy, and brings everyone together, without fuss or too much cleanup. It’s perfect for busy weeknights, snowed-in days, or anytime we crave a creamy classic.
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Short Description
Creamy Three Cheese Macaroni combines tender elbow pasta with a smooth cheese sauce of cheddar, Red Leicester, and mozzarella, baked to golden perfection—ideal for comforting meals or crowd-pleasing family dinners.
Key Ingredients
- 1 lb dried macaroni
- 6 oz cheddar cheese, shredded
- 5.3 oz Red Leicester cheese, shredded
- 4.4 oz mozzarella, shredded
- 3.5 oz butter
- 2.6 oz flour
- 3–4 cups milk
- 1 Tbsp onion powder
- 1 Tbsp paprika
- 1 Tbsp garlic granules
- 1 Tbsp Dijon mustard
- 1 Tbsp parsley (dried or fresh)
- Salt to taste
Tools Needed
- Medium-large pot (for pasta)
- Large saucepan for roux and sauce
- Whisk/spoon
- 9×13-inch baking dish
- Cheese grater
Cooking Instructions
Step 1: Cook the Pasta
Boil macaroni per package instructions until al dente. Drain and set aside.
Step 2: Make the Roux
In a large saucepan over medium heat, melt butter. Gradually whisk in flour until clumpy and fragrant.
Step 3: Season & Simmer
Add onion powder, paprika, garlic granules, Dijon mustard, parsley, and salt. Stir until blended.
Step 4: Add Milk
Pour in milk one cup at a time, whisking constantly to avoid lumps. Continue until sauce is smooth and thickened.
Step 5: Add Cheese
Stir in half of cheddar and Red Leicester until melted. Mix well.
Step 6: Combine Pasta & Sauce
Fold macaroni into the cheese sauce until every noodle is coated.
Step 7: Bake with Topping
Transfer to baking dish. Sprinkle remaining cheddar, Red Leicester, and mozzarella evenly on top. Bake at 350°F (175°C) for 15–20 minutes. Switch to grill mode and broil for 10 minutes until top is crisp and golden.
Why You’ll Love This Recipe
Flavor Explosion: Rich, creamy sauce with bold cheddar and nutty Red Leicester.
Family-Friendly: Melts in the mouth; even picky eaters can’t resist.
Make-Ahead: Sauce can be prepped early, then combined and baked later.
Comforting & Hearty: Great for chill evenings or when you want something satisfying.
Mistakes to Avoid & Solutions
Lumpy sauce: Add milk slowly while whisking continuously.
Greasy or watery: Use whole milk; don’t overheat the sauce.
Underbaked top: Broil until golden, but watch closely to avoid burning.
Dry pasta: Don’t overcook macaroni—save some bite for texture.
Serving and Pairing Suggestions
Serve with a crisp side salad or steamed veggies.
Great alongside roasted chicken or grilled fish.
Enjoy on its own in a bowl for a cozy night in.
Scoop directly from the baking dish for generous family-style serving.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge up to 3 days.
Reheat covered in oven at 350°F for 10 minutes to retain creaminess.
Microwave with splash of milk to loosen sauce if needed.
FAQs
1. Can I use low-fat milk?
Yes, though sauce may be less creamy. Add an extra Tbsp butter for richness.
2. Is gluten-free possible?
Use gluten-free flour and pasta—adjust thickening time.
3. Can I freeze this?
Freeze prepped (but unbaked) or cooked portions in freezer-safe containers—reheat covered.
4. Can I use different cheeses?
Fontina, gouda, or Gruyère all work well too.
5. Can I add protein or veggies?
Stir in cooked broccoli, roasted cauliflower, or shredded chicken before baking.
Tips & Tricks
Grate cheese fresh for faster melting.
Whisk sauce bottom constantly to prevent scorching.
Let sauce rest briefly before combining with pasta for better texture.
Use a non-stick baking dish for easy cleanup.
Double the sauce if you like it extra saucy and creamy.
Recipe Variations
Spicy Jalapeño Mac:
Add chopped jalapeños and a pinch of cayenne to the sauce for heat.
Veggie Mac:
Fold in steamed peas, chopped spinach, or broccoli florets into the sauce.
Bacon Mac:
Mix in crumbled cooked bacon before baking for smoky crunch.
Final Thoughts
This Creamy Three Cheese Macaroni has become a staple in my kitchen for its balance of ease and indulgence. When life feels hectic, I rely on it to bring warmth and satisfaction without adding stress. The way the cheese melts into the pasta and the crispy top forms that golden crust—it’s simple magic.
My kids request it on movie nights and my husband always savors the leftovers. I love how it makes us slow down and enjoy a familiar classic, every time.
Ultimate Creamy Three Cheese Macaroni
Ingredients
- 1 lb dried macaroni
- 6 oz cheddar cheese shredded
- 5.3 oz Red Leicester cheese shredded
- 4.4 oz mozzarella shredded
- 3.5 oz butter
- 2.6 oz flour
- 3 –4 cups milk
- 1 Tbsp onion powder
- 1 Tbsp paprika
- 1 Tbsp garlic granules
- 1 Tbsp Dijon mustard
- 1 Tbsp parsley dried or fresh
- Salt to taste
Instructions
- Boil macaroni until al dente. Drain and set aside.
- Melt butter in a saucepan over medium heat. Whisk in flour until thick and fragrant.
- Stir in onion powder, paprika, garlic granules, mustard, parsley, and salt.
- Slowly add milk, whisking until the sauce is smooth and thick.
- Stir in half the cheddar and Red Leicester until melted.
- Fold macaroni into cheese sauce until evenly coated.
- Transfer to a baking dish. Top with remaining cheeses. Bake at 350°F for 15–20 minutes, then broil 10 minutes for a golden crust.
