This 3 Cheese Mac and Cheese is a family favorite—rich, creamy, and full of flavor. It can be made entirely on the stovetop for a quick dinner or finished in the oven with a crunchy breadcrumb topping for holidays or special occasions. This versatile comfort food works as a satisfying main or a perfect side.
I’ve made this recipe for years and it never disappoints. The combination of three cheeses gives a velvety sauce that kids and adults love alike. Serve it with roasted or baked poultry and a simple green vegetable for a complete, comforting meal.
This recipe is also an excellent choice for Thanksgiving or Christmas—crowd-pleasing and easy to scale up.
Table of Contents
- Ingredients
- How To Make 3 Cheese Mac and Cheese
- Variations and Optional Add-Ins
- What 3 Cheeses Go Well Together For Mac and Cheese?
- Equipment
- Storage
- Make Ahead
- Expert Tips
- Serving
- More Pasta Recipes
- 3 Cheese Mac and Cheese Recipe
Ingredients
This recipe keeps ingredients simple and flavorful. Below are the items you’ll need to make 3 Cheese Mac and Cheese.
- Macaroni. Elbows are classic, but small shells, cavatappi, or farfalle work well too.
- Butter. Used to toss the hot pasta so it doesn’t absorb the sauce and to make the roux—the base of the cheese sauce.
- Evaporated milk. You can substitute whole milk, half-and-half, or cream, but evaporated milk adds concentrated flavor and a silky texture.
- Chicken stock. Adds depth to the sauce; vegetable stock can be used if preferred.
- Cheeses. A blend of mozzarella, cheddar, and Colby Jack makes a smooth, flavorful sauce. You can swap in Gruyere, Monterey Jack, Gouda, Muenster, Fontina, or cream cheese to change the profile.
- Black pepper. For seasoning. Optional spices include onion powder, garlic powder, or dry mustard.
- Panko breadcrumbs. For a crisp, golden topping.
Refer to the recipe card below for exact quantities.
How To Make 3 Cheese Mac and Cheese
Make this dish in four easy stages: cook the pasta, prepare the cheese sauce, combine, and bake for a crunchy finish (or skip baking for stovetop mac).
Cook pasta until just al dente, drain, and toss with butter to keep it from drying out.
Make a roux with butter and flour, whisk in evaporated milk and chicken stock, then stir in the cheeses until smooth to form the sauce.
Toss the pasta with the cheese sauce so each piece is evenly coated.
Top with reserved shredded cheese and panko, then bake until bubbly and golden. For stovetop mac, serve immediately without baking.
Tossing hot pasta with butter right after draining prevents it from absorbing the sauce and keeps the finished dish creamy.
Variations and Optional Add-Ins
Customize this mac and cheese with different cheeses, spices, or proteins to suit your taste.
- Different cheeses: Try Gruyere, Gouda, Fontina, white cheddar, Brie, or cream cheese for new flavor combinations. Smoked cheeses add a smoky note.
- Spices: Add a pinch of nutmeg, garlic powder, onion powder, ground mustard, chili flakes, or Italian seasoning for more depth.
- Stovetop option: Use all the cheese in the sauce and skip the oven for a faster stovetop mac and cheese.
- Add protein: Stir in cooked chicken, diced ham, sautéed tofu, or crab for a heartier meal.
What 3 Cheeses Go Well Together For Mac and Cheese?
A classic and reliable trio is mozzarella, sharp cheddar, and Colby Jack. Another excellent combination is Gruyere, cheddar, and mozzarella. Other good options include:
- Smoked Gouda
- Brie
- White Cheddar
- Fontina
- Muenster
- Mozzarella
- Sharp Cheddar
- Gruyere
- Monterey Jack
Equipment
Useful tools for this recipe include a box grater for shredding cheese and a 12-inch cast iron skillet if you plan to go from stovetop to oven.
Storage
Store leftovers in an airtight container in the refrigerator for 3–5 days. Mac and cheese freezes well—place in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Make Ahead
You can assemble the mac and cheese, cover it tightly, and refrigerate for up to 2 days. Add the breadcrumb topping and bake before serving. Cold dishes will need a longer baking time.
For best melting and texture, shred your own cheese. Pre-shredded cheese often contains anti-caking agents that can prevent smooth melting.
Expert Tips
- Undercook the pasta slightly. Cook one minute less than package directions so it finishes in the oven without getting mushy.
- Add mustard. A little dry mustard or Dijon adds a pleasant tang that brightens the cheese sauce.
- Butter the panko. Toss breadcrumbs with melted butter before topping to ensure golden, flavorful crunch.
- Let it rest. Allow the baked mac to sit 5 minutes before serving so the sauce thickens and flavors meld.
Serving
Serve this three-cheese mac and cheese with roasted or baked meats and simple vegetables for a balanced meal. It pairs especially well with roasted turkey, roasted chicken, or sautéed greens.
More Pasta Recipes
One Pot Creamy Chicken Pasta
Chicken Macaroni Salad
Steak and Shrimp Pasta
Garlic Butter Chicken Pasta
Steak and Pasta
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3 Cheese Mac and Cheese
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Ingredients
Macaroni
- 1 pound elbow pasta or other small pasta
- 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 (shredded)
- 8 oz. sharp cheddar cheese (shredded)
- 8 oz. Colby Jack cheese (shredded)
- Salt to taste
- ½ cup panko breadcrumbs
Instructions
Macaroni
-
Bring a large pot of water to a boil and add ½ teaspoon salt. Add the macaroni and cook about 7 minutes, until slightly under al dente.
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Drain the pasta, return it to the pot, add 2 tablespoons butter, and toss to coat. Set aside while you prepare the sauce.
Sauce
- Preheat the oven to 350°F (175°C).
- Reserve ½ cup of each shredded cheese for the topping.
- In a large skillet over medium heat, melt 3 tablespoons butter, whisk in 3 tablespoons flour, and cook 3–4 minutes until lightly browned.
- Gradually whisk in the evaporated milk a little at a time so it blends smoothly. Add the chicken stock and bring to a simmer.
- Reduce heat to low and stir in the cheeses (keeping the reserved amount for the topping) until melted and smooth.
- Season with black pepper and taste for salt; add if needed.
- Stir the cooked macaroni into the cheese sauce until evenly coated.
- Level the top, sprinkle with the reserved cheese and panko breadcrumbs (toss panko with melted butter if desired).
- Bake 20–25 minutes until bubbly and golden on top. If needed, broil 1–2 minutes to brown. Garnish with parsley if you like and serve warm.
Notes
- Small shells, cavatappi, or farfalle are good alternatives to elbow macaroni.
- Other cheeses that melt well in this recipe include Gruyere, Monterey Jack, Gouda, Muenster, Fontina, or cream cheese.