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Three Cheese Macaroni and Cheese

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This ultimate mac and cheese combines three delicious cheeses with aromatic spices in a silky smooth sauce, topped with extra cheese and baked until golden.

Tags: #pasta #cheese

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Clare Greco
Updated on Wed, 09 Jul 2025 10:42:42 GMT
Macaroni Cheese
Macaroni Cheese | recipesbyclare.com
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Three Cheese Macaroni and Cheese combines cheddar, Red Leicester, and mozzarella in a roux-thickened whole-milk sauce. The macaroni is coated on the stovetop, transferred to a buttered dish, and baked before a final grill setting creates a crisp golden surface.

The recipe fills one large baking dish and serves 6 in 55 minutes, including 20 minutes of preparation and 35 minutes of cooking. Adding the milk gradually is the central technique for a smooth sauce.

Three Cheese Macaroni and Cheese Ingredients

Dried macaroni, butter, flour, milk, cheddar, Red Leicester, mozzarella, onion powder, paprika, garlic, Dijon, parsley, and salt
Dried macaroni, butter, flour, milk, cheddar, Red Leicester, mozzarella, onion powder, paprika, garlic, Dijon, parsley, and salt | Recipes by Clare
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For the pasta, use 1 pound dried macaroni. The cheese-sauce base needs 3.5 ounces butter, 2.6 ounces all-purpose flour, and 3 to 4 cups whole milk.

The blend contains 6 ounces grated cheddar, 5.3 ounces grated Red Leicester, and 4.4 ounces grated mozzarella. Season with 1 tablespoon each onion powder, paprika, garlic granules, Dijon mustard, and chopped fresh parsley, plus salt to taste.

If you enjoy this recipe, you may also like Chicken Broccoli Baked Alfredo.

How to Make Three Cheese Macaroni and Cheese

Four stages showing macaroni cooked, seasoned roux whisked, cheese sauce folded with pasta, and mac and cheese baked golden
Four stages showing macaroni cooked, seasoned roux whisked, cheese sauce folded with pasta, and mac and cheese baked golden | Recipes by Clare
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  1. Cook 1 pound macaroni in salted boiling water according to its package until al dente. Drain well without rinsing.
  2. Melt 3.5 ounces butter over medium. Gradually whisk in 2.6 ounces flour until thick and clumpy.
  3. Stir in onion powder, paprika, garlic granules, Dijon, and salt for about 30 seconds.
  4. Add 3 to 4 cups milk one cup at a time, whisking until smooth and slightly thick.
  5. Melt half the cheddar and half the Red Leicester into the sauce, then fold in macaroni.
  6. Transfer to a buttered dish. Top with remaining cheddar, remaining Red Leicester, and all mozzarella. Bake at 350°F for 15 to 20 minutes, then grill 10 minutes. Finish with parsley.

Cook One Pound of Macaroni Al Dente

Melt Butter and Build the Roux

Bloom Five Seasoning Components

Whisk in Three to Four Cups of Milk

Melt Half the Cheddar and Red Leicester

Fold the Pasta Into the Sauce

Top With All Three Cheeses

Golden baked three-cheese macaroni topped with fresh parsley
Golden baked three-cheese macaroni topped with fresh parsley | recipesbyclare.com
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Bake, Grill, and Garnish

Storage and Reheating

Conclusion

Cook and drain 1 pound macaroni al dente without rinsing. Make a roux from 3.5 ounces butter and 2.6 ounces flour, bloom the seasonings for 30 seconds, then gradually whisk in 3 to 4 cups milk. Melt half the cheddar and Red Leicester, add pasta, and transfer to a buttered dish. Top with remaining cheddar, Red Leicester, and all mozzarella; bake 15 to 20 minutes at 350°F, grill 10 minutes, and garnish.

Frequently Asked Questions

→ Why should the cooked macaroni not be rinsed?

The surface starch helps the cheese sauce cling to every piece.

→ How is a lumpy sauce prevented?

Add the milk one cup at a time and whisk each addition smooth before adding more.

→ Which cheeses go into the sauce first?

Half the cheddar and half the Red Leicester melt into the sauce; the remaining portions and all mozzarella top the dish.

→ How long does the assembled dish cook?

Bake 15 to 20 minutes at 350°F, then use the grill setting for another 10 minutes.

4.80 from 156 votes

Three Cheese Macaroni and Cheese

Preparation Time:
20 Minutes
Cook Time:
35 Minutes
Total Cooking Time:
55 Minutes
Number of Servings:
6
Macaroni Cheese
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Rich and creamy mac and cheese featuring three cheeses and aromatic spices, baked to golden perfection with a crispy top.

Ingredients You'll Need

  • Pasta

  • Cheese Sauce Base

  • Three-Cheese Blend

  • Seasonings

How to Make It

1.

1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the macaroni according to package directions until al dente. Drain well and set aside. Don't rinse the pasta - you want it to hold onto that cheese sauce!

2.

2. Make the Roux: In a large saucepan, melt the butter over medium heat. Gradually whisk in the flour, stirring constantly until it becomes thick and clumpy. This roux is the foundation of your silky smooth cheese sauce.

3.

3. Add the Spice Magic: Stir in the onion powder, paprika, garlic granules, Dijon mustard, and a good pinch of salt. Let these spices bloom in the roux for about 30 seconds - this is where the flavor really starts to build.

4.

4. Create the Creamy Base: Pour in the milk one cup at a time, whisking constantly to prevent any lumps from forming. Keep stirring until the mixture is smooth and starts to thicken slightly. This takes a bit of patience, but it's worth it!

5.

5. Melt the First Cheeses: Add half of the cheddar and Red Leicester cheese to the sauce, stirring until completely melted and smooth. The sauce should be creamy and have a beautiful golden color from the Red Leicester.

6.

6. Combine Pasta and Sauce: Fold the cooked macaroni into the cheese sauce, making sure every piece is well coated. The pasta should be completely enveloped in that gorgeous, creamy cheese sauce.

7.

7. Prepare for Baking: Transfer the mac and cheese to a buttered baking dish. Top with the remaining cheddar, Red Leicester, and all of the mozzarella cheese. This top layer will create an amazing golden, bubbly crust.

8.

8. Bake to Perfection: Bake at 350°F for 15-20 minutes until the cheese is melted and bubbly. Then switch to the grill setting and cook for another 10 minutes to get that perfect crispy, golden top. Sprinkle with fresh parsley before serving.

Extra Information

  1. The Red Leicester cheese adds a beautiful color and nutty flavor that makes this mac and cheese special
  2. Making a proper roux ensures your cheese sauce will be smooth and won't break
  3. Adding milk gradually prevents lumps from forming in your sauce
  4. The final grilling step creates an irresistible crispy top that contrasts with the creamy interior

Essential Tools

  • Large pot for boiling pasta
  • Large saucepan
  • Whisk
  • Baking dish
  • Cheese grater
  • Colander

Allergy Warnings

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains gluten (pasta, flour)
  • Contains dairy (butter, milk, cheese)
  • Contains eggs (may be in pasta)

Nutrition Details (Per Portion)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 520
  • Total Fat: 28 g
  • Total Carbohydrate: 42 g
  • Protein: 26 g