Yield: 8 servings
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes

Ingredients

We try to keep the number of ingredients used for our mac and cheese simple. So here are the ingredients you need for 3 Cheese Mac and Cheese.

Macaroni. Elbows, or other kinds of pasta like small shells, Cavatappi or Farfalle would work here.
Butter. Because great things start with butter! In this recipe, butter is used to toss the pasta after cooking to prevent it from absorbing the sauce and butter is also used to make the roux- a mixture of equal parts of butter and flour cooked over medium heat. This forms the base for 3 cheese mac and cheese.
Evaporated Milk. For Mac and Cheese, you could use whole milk, heavy cream, half and half, or evaporated milk. Evaporated milk is the best to use in our opinion because it is milk that is more concentrated, hence more flavor!
Chicken Stock. This adds flavor to our Mac and Cheese.
Cheeses. Use a combination of mozzarella, cheddar and colby jack cheese for a velvety cheese sauce. You could also switch up the cheeses to include your favorite cheeses. Some cheeses that work here include: Gruyere, Monterey Jack, Gouda,, Muenster, Fontina, and even cream cheese. See more cheese options below!
Black Pepper. For flavor. If you want the flavor of spices in your mac and cheese consider adding spices like onion powder, garlic powder, or ground mustard. We tend to keep ours simple because our kids prefer it that way.
Panko Breadcrumbs. Panko breadcrumbs are crispier than regular bread crumbs and they make a really good topping for mac and cheese.

See the recipe card for the quantities of each ingredient.

How it comes together

Here is how to make 3 Cheese Mac and Cheese in 4 easy steps!

Bowl of cooked macaroni tossed with butter

Cook elbow macaroni until al dente, drain and toss with butter.

Make a roux with butter and all purpose flour, then add milk, chicken stock and cheeses to make a cheese sauce.

Toss the cooked macaroni with the cheese sauce.

Top with shredded cheese and panko breadcrumbs, then bake until bubbly and golden brown on top!

Tossing the macaroni with butter right after cooking prevents it from eventually absorbing the cheese sauce, resulting in a dry mac and cheese. It helps keep the mac and cheese creamy.

Other ways

Switch up mac and cheese and make it your own by trying the following variations and optional add-ins.

Different Cheeses – try using different cheeses like Gruyere, Gouda, Fontina, American cheese, white cheddar, cream cheese, parmesan cheese, or Muenster. Smoked cheeses will add a smoked flavor profile to your mac and cheese.
Spices – for extra tasty mac and cheese, consider adding spices like nutmeg, garlic powder, onion powder, chili powder, Italian seasoning, red pepper flakes, or basil.
Stove Top Mac and Cheese – cook the mac and cheese as directed using ALL of the cheese in the cheese sauce then serve without baking!
Add Protein – add extra protein like cooked chicken, diced ham, sautéed tofu or crab meat.

If you love this recipe you might also love this Chicken and Macaroni salad and Garlic Butter Chicken Pasta.

What 3 Cheeses Go Well Together For Mac and Cheese?

A combination of mozzarella, cheddar, and colby jack cheeses work well for mac and cheese.

Gruyere cheese, cheddar cheese and mozzarella is another 3 cheese combination that works well for mac and cheese.

Here are some of the best cheeses to use in mac and cheese:

Smoked Gouda
Brie
White Cheddar
Fontina
Muenster
Mozzarella
Sharp Cheddar
Gruyere
Monterey Jack

Leftovers

Refrigerate mac and cheese in an airtight container for 3-5 days. Mac and Cheese freezes well too. Freeze in an airtight freezer-safe container or resealable freezer bag for up to 3 months.

Make Ahead

Cook the mac and cheese as directed then transfer to a casserole dish, cover tightly and store in the fridge for up to 2 days. Remove from the fridge, add toppings and bake before serving. Cold mac and cheese will take longer to bake than freshly cooked mac and cheese.

Make sure you shred your own cheese for mac and cheese for the best results. Pre-shredded cheese often contains an anti-caking agent that prevents it from melting properly.

Cook notes

Slightly undercook the pasta. Cook the pasta for 1 minute less than the package directions. The pasta will continue to cook as it bakes.
Add some dry mustard or Dijon mustard to the sauce to give it a slight tang that will make it more satisfying!
Mix the panko breadcrumbs with melted butter before topping the mac and cheese. This will give it more flavor and help it bake quickly!
Let the mac and cheese rest for about 5 minutes before serving. This helps the dish come together and prevents the sauce from separating.

Ingredients

Macaroni

1 pound elbow pasta, or other small pasta. See Note 1
2 tablespoons unsalted butter
½ teaspoon salt

Mac and Cheese and Topping

3 Tablespoons flour
3 Tablespoons unsalted butter
2 cups evaporated milk
1 cup chicken stock
¼ teaspoon black pepper
8 oz. mozzarella cheese block, shredded on a box grater
8 oz. sharp cheddar cheese block, shredded on a box grater
8 oz. colby jack cheese block, shredded on a box grater
Salt as needed or to taste
½ cup panko breadcrumbs

Method

Bring a large pot of water to a boil. Add the half teaspoon of salt. Add Macaroni and cook for 7 minutes.
Drain macaroni, return to the pot, add the two tablespoons of butter and toss. Set aside while you make the sauce.
Preheat oven to 350° F.
Remove half cup of each of the cheeses and reserve for the topping.
Place a large pan on medium heat. We used our 12 inch cast iron skillet. Add the butter and let it melt. Whisk in the flour, stirring from time to time until in turns a light brown color. 3-4 minutes.
Gradually whisk in a 3rd of the milk. When it is well combined with the flour and butter whisk in half of the remaining milk then whisk in the remaining milk. It is important to whisk in the milk gradually so it can incorporate well with the flour and butter.
Pour in the chicken stock, whisk to combine, then bring the mixture to a simmer.
Reduce the heat to low. Then add in the 3 cheeses (remember, half cup of each should be reserved at this point). Stir until the cheese are completely melted.
Add the black pepper to the cheese mixture and stir to combine.
Add the macaroni to the pan and toss well so the macaroni is evenly coated with the cheese top. Taste at this point and add more salt if needed. We find that the cheeses and chicken stock are salty enough so there is usually no need to add more salt.
Level the top of the mac and cheese, sprinkle on the reserved cheese for the topping and the panko breadcrumbs.
Place into the preheated oven and bake for about 20-25 minutes until it is bubbly and the cheese on top is melted. It should be a golden brown color on top. If it isn't golden brown on top, turn on the broiler for 2 minutes to brown the top. Garnish with chopped parsley is desired.
Serve mac and cheese warm with your favorite main dishes. This goes well with herb roasted turkey, baked turkey breasts, pan seared lamb chops, or roasted chicken.