Macaroni Cheese is the ultimate comfort food! The combination of creamy cheddar, nutty Gruyère, and sharp parmesan makes this Three-Cheese Mac And Cheese a firm family favourite!
Mac and cheese is always a hit in our house, in fact, it’s one of my son’s favourite dinners.
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I know when I cook it, I’m guaranteed to get empty plates! As we eat it so much I like to try and change it up a bit. So I created my own version of Three Cheese Mac And Cheese, as why have one cheese when you can have three! It's ultra creamy & jam-packed with flavour, just like my chorizo Mac and cheese too.
The crispy, golden breadcrumbs on the top add a lovely crunch for a mixture of textures.
Serve it with a crisp green salad and some homemade garlic bread for the ultimate comfort food treat.
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🥘 Ingredients You Will Need & Notes
Here is a brief overview of the ingredients you will need to make this three cheese mac and cheese. To find out how to make it allergy-friendly, simply scroll down to the section below this one.
✋ Double check all packaging for allergens ✋
- Macaroni – The classic choice, but you can use penne, fusilli, or rigatoni if that’s what you have.
- Butter – Both salted and unsalted butter work. If using salted, be mindful of extra seasoning.
- Plain Flour – This helps to thicken the cheese sauce & forms part of the roux along with the butter.
- Milk – Full fat milk works best for a creamy texture, but semi-skimmed or skimmed can also be used.
- Cheddar Cheese – Go for mature cheddar for a stronger flavour, or use mild if cooking for small children who may prefer a lighter flavour.
- Gruyère Cheese – Melts beautifully and adds a slightly nutty flavour.
- Parmesan Cheese – Brings a sharp, salty kick to balance out the richness.
- Breadcrumbs – Use panko for extra crunch or blitz up some stale bread to make your own.
- Dijon Mustard – Adds a little tang to the sauce.
- Garlic – I find this adds a lovely mild garlicky taste, that is not too overpowering.
See the recipe card for full information on ingredients and quantities.
🥜 How Can I Make This Dish Allergy Friendly?
- ✔️Make It Gluten-Free: Use gluten-free pasta and swap the plain flour for gluten-free flour. Make your own breadcrumbs with gluten-free bread.
- ✔️ Make It Dairy-Free: Use dairy-free butter, milk, and cheese alternatives. The Violife Mature Cheddar is a great option.
- ✔️ Make It Mustard-Free: Sprinkle in ½ teaspoon of paprika instead to add a smoky tang.
✏️ How to Make Three Cheese Mac and Cheese
⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️
Step 1: Cook the Pasta (photo 1)
Bring a large pan of salted water to the boil and add your macaroni. Cook for 5 minutes less than the packet instructions, as it will continue cooking in the oven. Drain and set aside.
Step 2: Make the Sauce (photo 2&3)
Melt the butter in a saucepan over a medium heat. Add the chopped garlic and fry for 1 min. Stir in the flour and cook for 1-2 minutes, stirring constantly. Slowly pour in the milk, whisking or stirring continuously to prevent lumps. Cook until the sauce thickens.
Step 3: Add the Cheese (photo 4)
Grate all the cheeses and mix them together in a large bowl. Remove the pan from the heat and stir in ⅔ of the grated cheddar, Gruyère, and parmesan. Mix until smooth. Stir in the Dijon mustard and season with salt and pepper.
Step 4: Combine with Pasta (photo 5)
Add the drained pasta to the cheese sauce and stir to coat evenly.
Step 5: Assemble (photo 6)
Pour the mac and cheese mixture into an ovenproof dish. Sprinkle over the remaining cheese and breadcrumbs.
Step 6: Bake Until Golden
Bake in a preheated oven at 200°C / 180°C Fan / 400°F for 25 minutes, until the top is golden and bubbling.
💡 Lauren's Top Tips
- 🌟 Grate Your Own Cheese: Pre-grated cheese contains anti-caking agents which means the cheese doesn't melt as well and clumps together. Freshly grated melts much better.
- 🌟 Don’t Overcook the Pasta: Keeping it slightly underdone stops it from becoming mushy in the oven.
- 🌟 Short On Time? Skip the baking part, make the recipe up to step 6 then place under the grill for a few minutes until the cheese and breadcrumbs crisp up.
- 🌟 Add a Splash of Milk When Reheating: Mac and cheese thickens and dries out as it cools, so stir in a little milk when reheating to bring back the creamy texture.
🔨 The Meal Planning Toolbox
🗒️Make Ahead
Prepare the recipe up to step 6, then cover and refrigerate for up to 24 hours. Bake as normal when ready to serve, just remember to remove the dish from the fridge 30 minutes before cooking to allow it to come back to room temperature.
🗒️ Batch Cooking
Double the ingredients and freeze extra portions for dinners at a later date. Your future self will thank you!
🗒️ Leftovers & Storage
Store leftovers in an airtight container in the fridge for up to 3 days.
🗒️Reheating
On the Hob (Best Results): Warm gently over low heat adding a splash of milk to bring back the creamy texture.
In the Microwave (Quickest): Heat in short bursts, stirring in between, and add a little milk to loosen the sauce.
🗒️Freezing
Cool completely before freezing. Store in individual portions in airtight containers for up to 3 months. Defrost overnight in the fridge before reheating as above.
⚡ More Pasta Recipes
If you loved this recipe, please leave me a 5🌟 rating or comment below. I really do appreciate it. 😊
📖 Recipe
The Best Three Cheese Mac And Cheese
Equipment
- Ovenproof baking dish
Ingredients
- 400 g (14 oz) Macaroni
- 50 g (1.7oz) butter
- 50 g (¼ cup + 1tbsp) plain flour
- 700 ml (3 cups) milk
- 175 g (6oz) cheddar cheese grated
- 100 g (3.5oz) gruyére cheese grated
- 50 g (1.7oz) parmesan cheese grated
- 50 g (1.7oz) breadcrumbs
- 1 tablespoon Dijon mustard
- 2 cloves garlic crushed
- salt and pepper to season
Instructions
- Preheat oven to 200˚C/180˚fan/400˚F.
- Boil salted water, cook macaroni for 5 minutes less than the packet says, then drain and set aside.
- Melt the butter in a large saucepan, add the chopped garlic and fry for 1 min. Stir in the flour, and cook for 1-2 minutes. Gradually add the milk, whisking continuously until thickened.
- Grate all the cheeses and mix together in a large bowl. Remove the pan from the heat and stir in ⅔ of the grated cheddar, Gruyère and parmesan. Mix in the Dijon mustard, salt, and pepper.
- Stir the drained pasta into the cheese sauce until fully coated.
- Transfer to an ovenproof dish, top with remaining cheese and breadcrumbs.
- Bake for 25 minutes until golden and bubbling.
- Let it sit for a few minutes before serving. Enjoy!
Notes
- On the Hob (Best Results): Warm gently over low heat adding a splash of milk to bring back the creamy texture.
- In the Microwave (Quickest): Heat in short bursts, stirring in between, and add a little milk to loosen the sauce.
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