Three-Cheese Macaroni and Cheese

Three-Cheese Macaroni and Cheese

A creamy, gooey, and comforting macaroni and cheese made with sharp cheddar, nutty Gruyère, and melty mozzarella. Perfect for family dinners or cozy nights in.

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Prep Time 15

Cook Time 20

Total Time 40

Servings: 4 People

Course: Dinner, Lunch

Cuisine: American

Calories: 550

Ingredients Equipment Method Notes

Ingredients

8 oz Elbow macaroni Cooked al dente
2 tbsp Unsalted butter For roux
2 tbsp All-purpose flour For roux
2 cups Whole milk Room temperature
1 cup Heavy cream Room temperature
1 tsp Dijon mustard Optional adds depth
1/2 tsp Smoked paprika Optional
1/2 tsp Salt To taste
1/4 tsp Black pepper To taste
1 cup Sharp cheddar Shredded
1/2 cup Gruyère Shredded
1/2 cup Mozzarella Shredded
1/2 cup Breadcrumbs Optional for topping

Equipment

Large pot
Colander
Medium saucepan
Whisk
Baking dish (optional)
Oven (optional)
Spoon or spatula

Method

Cook the pasta: Bring a large pot of salted water to boil. Cook macaroni until just al dente. Drain and set aside.

Make the roux: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes until slightly golden.

Add milk and cream: Slowly pour in milk and cream, whisking constantly to avoid lumps. Heat until slightly thickened.

Season and add cheese: Stir in Dijon mustard, smoked paprika, salt, and pepper. Remove from heat and fold in cheddar, Gruyère, and mozzarella until smooth.

Combine pasta and sauce: Mix drained macaroni into the cheese sauce, ensuring each piece is coated.

Optional baking: Transfer to a greased baking dish, sprinkle breadcrumbs on top, and bake at 375°F (190°C) for 20 minutes until golden and bubbly.

Rest and serve: Let it rest for 5 minutes before serving to thicken slightly. Enjoy warm.

Notes

For extra flavor, add sautéed onions, mushrooms, or cooked bacon.
Use gluten-free pasta and flour to make it GF-friendly.
Store leftovers in an airtight container for up to 3 days; reheat in oven or microwave.