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This 3 cheese mac and cheese is creamy, cheesy, and the only baked mac and cheese recipe you’ll ever need! It has a silky cheese sauce loaded with sharp cheddar, gooey mozzarella, and melty Colby jack with the perfect balance of flavor and creaminess. It comes out of the oven bubbling and golden with that signature crust on top!
For more mac and cheese recipes, make my seafood mac and cheese and 4 cheese mac and cheese!
This 3-cheese mac and cheese is the definition of cozy comfort food! It all starts with a classic roux-based béchamel sauce that gives you the creamiest, silkiest texture ever. Don’t get me wrong, I love a custard-based mac too (just look at my grandma’s mac and cheese recipe), but sometimes you’ve gotta switch it up and show folks that both versions can be absolutely delicious in their own way.
This one begins with butter, all purpose flour, and seasonings whisked together into a smooth roux, then slowly layered with heavy cream and evaporated milk until it turns into a luxurious béchamel.
Once you melt in that trio of cheddar, Colby, and mozzarella? Babyyy, it transforms into a rich, velvety cheese sauce that hugs every noodle.
When it bakes, the center stays ultra creamy while the top turns bubbly and golden brown. The best of both worlds.
Whether you’re team custard or team béchamel, this mac and cheese will have you going back for seconds (and probably thirds).
Table of contents
Why You’ll Love This 3 Cheese Macaroni and Cheese
- It’s outrageously creamy! This mac and cheese is serving silky, velvety, melt-in-your-mouth cheesy goodness in every single bite.
- That three-cheese blend? Perfection. Sharp cheddar brings bold flavor, Colby keeps things smooth and buttery, and mozzarella gives you that dreamy cheese pull that makes you feel like you’re in a 5 star restaurant.
- It bakes up bubbly and golden. You get a creamy center and that crispy, bronzed cheese top that everyone fights over at the table.
- Ridiculously easy recipe to make! You can have this mac and cheese on the table in under an hour! With nothing but simple ingredients, we’re keeping it easy but packing the flavor.
Key Ingredients
(full list of ingredients can be found in the recipe card)
- Campanelle Pasta is the ultimate pasta noodle for mac and cheese. It has a big pockets that soak on the cheese sauce like a dream. You can also use elbow macaroni noodles or cavatappi pasta!
- Cheddar Cheese brings bold, classic mac-and-cheese flavor thanks to its higher acidity and sharper taste. Its good melting ability helps create that creamy base. I like to use a mix of mild cheddar and sharp cheddar.
- Low Moisture Part Skim Mozzarella Cheese adds stretch, pull, and that gorgeous cheese-pull moment. It gives you a silky texture for the most epic cheese pull.
- Colby Jack Cheese is a mild, buttery, and super melty. Its higher moisture keeps the sauce velvety and smooth.
- Dijon Mustard enhances cheese flavor by boosting umami and cutting through richness with gentle acidity. If you don’t have any dijon mustard, you can use 1 1/2 tsp of dry mustard powder instead.
- For seasonings, we’re using Garlic Powder, Onion Powder, Cajun Seasoning, Seasoned Salt, and Black Pepper. These add big flavor so the mac and cheese doesn’t taste flat or overly milky.
- Heavy Cream provides richness and gives the cheese sauce a lush, velvety mouthfeel.
- Evaporated Milk brings the creaminess! It also helps the sauce thicken naturally and bind the cheeses together for a smoother finish.
- Cream Cheese adds tang, extra creaminess, and a super stable base that keeps your sauce from splitting.
- Sour Cream offers subtle tanginess that plays up all of the cheesy flavors. It also keeps the sauce from feeling too heavy by balancing the fat.
Substitutions and Variations
- If you don’t have evaporated milk, you can use whole milk instead. It’ll still be a nice and creamy mac!
- I prefer salted butter, but if you only have unsalted butter, that’ll work just fine. Taste as you go and adjust the seasonings as needed.
- Feel free to use different cheeses! Some like pepper jack, white cheddar cheese, gruyere or even parmesan cheese.
- Add a breadcrumb topping! Melt butter in a skillet and toast bread crumbs (or panko breadcrumbs for extra crunch) until golden brown. Sprinkle on top of the assembled mac and cheese before baking.
How To Make 3 Cheese Mac and Cheese
Step 1: Preheat oven to 375 degrees F. Shred the colby jack cheese, mozzarella cheese, and sharp cheddar cheese into a large bowl. Set aside.
Step 2: Bring a large pot or large saucepan of salted water to a boil. Add 1 tbsp of chicken bouillon paste to the boiling water and whisk together until dissolved. Add pasta and cook until al dente, according to package directions. Drain the noodles add to a large bowl. Add a generous pinch of kosher salt, black pepper, and 1 tsp of chicken bouillon paste and toss until evenly coated. Set aside.
Step 3: As the pasta cooks, make cheesy creamy sauce. In a large pot or dutch oven, melt the butter over medium heat. Stir in the flour and add garlic powder, onion powder, Cajun seasoning, cayenne pepper, seasoned salt, and black pepper. Whisk constantly for 3-5 minutes, until slightly thickened. Slowly pour in the heavy cream and evaporated milk while whisking to avoid lumps. Bring the cream sauce to a gentle simmer and cook until slightly thickened, stirring frequently, about 5-7 minutes.
Step 4: Add the cream cheese and dijon mustard, stirring until combined. Reduce the heat to low and add half of the cheese mixture. Stir until completely melted and velvety. Remove from heat and add the sour cream and mix until just combined.
Step 5: Add the cooked pasta to the cheese sauce and toss gently until every noodle is coated.
Step 6: Pour half of the mac and cheese into a 9×13 baking dish or casserole dish. Sprinkle the half of the remaining cheeses on top, then add the remaining mac and cheese and sprinkle all of the remaining cheese on top. Cover with aluminum foil and bake for 20 minutes, until bubbly around the edges. Remove the foil, then broil for 2–3 minutes (longer if needed) for that crisp golden brown top. Keep a close eye so it doesn’t burn! Allow the mac and cheese to cool for 10 minutes, then serve.
Pro Chef Tips
- Cook the roux long enough. Let that butter and flour mixture bubble for at least 2 minutes to cook out any raw flour taste and create a smooth, flavorful base.
- Avoid using pre-shredded cheese, Shred the cheese yourself. I know, this may seem like an extra step, however, it makes the world of a difference! The pre-shredded cheeses have anti-caking agents that prevent the cheesy from melting properly. So buy the block of cheese and shredded your own cheese!
- Cook the pasta until just al dente. This prevents the pasta from becoming mushy while baking in the oven.
- Season the pasta before the sauce. Tossing the cooked noodles with salt, pepper, and chicken bouillon adds savoriness from the inside out. No bland bites here!
How To Serve
Mac and cheese is already a whole moment on its own, but when you pair it with the right sides? Woooo it’s a moment! I love serving it alongside something hearty and soulful – ya know, the classic mains: Crispy fried chicken, BBQ ribs, beef tenderloin, or a juicy roasted thanksgiving chicken that lets all that creamy, cheesy goodness shine.
If you’re building a holiday or Sunday spread, add collard greens, green beans, candied yams, and a side of cornbread or brioche dinner rolls. Pro tip: when building your plate, add the mac and cheese next to candied yams so the sweet and savory can do their happy dance together.
Recipe FAQs
Absolutely! This recipe is super flexible. If you’re not into cheddar, Monterey Jack, Gouda, or even Fontina for extra creaminess. Just stick to cheeses that melt well and avoid pre-shredded cheese, which can make the sauce grainy.
Graininess usually comes from overheated sharp cheddar or pre-shredded cheese with anti-caking agents. Make sure you melt the cheese off of the heat and whisk gently, and use freshly shredded cheese for the smoothest sauce.
Campanelle, cavatappi, shells, or elbows all work beautifully. You just want something with ridges or curves to hold onto that velvety sauce. Campanelle is my fave because it grabs cheese like it’s bear hug.
Add a splash of milk or heavy cream, cover the dish, and warm it in the oven at 300°F until creamy again. For single servings, microwave on 50% power with a little extra cream.
You sure can. Let it cool completely, wrap it well, and place into an airtight container. Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently with a little extra cream to bring it back to life.
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3 Cheese Mac and Cheese Recipe
Equipment
- Large Pot or Large Saucepan
Ingredients
- 1 lb Campanelle Pasta , (you can also use elbow macaroni or cavatappi)
- 4 tsp Chicken Bouillon Paste
- Salt and Pepper, (to taste)
3 Cheese Sauce
- 8 oz Sharp Cheddar Cheese, (buy the block cheese and shred)
- 8 oz Mild Cheddar, (buy the block cheese and shred)
- 16 oz Colby Jack Cheese, (buy the block cheese and shred)
- 8 oz Low Moisture Part Skim Mozzarella Cheese, (buy the block cheese and shred)
- 4 tbsp Salted Butter
- 4 tbsp All Purpose Flour
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1 1/2 tsp Cajun Seasoning
- 3/4 tsp Seasoned Salt
- 3/4 tsp Black Pepper
- 2 cups Heavy Cream
- 12 oz Evaporated Milk
- 4 oz Cream Cheese
- 1 tbsp Dijon Mustard, (or 1 tsp dry mustard powder)
- 2 tbsp Sour Cream
Instructions
- Preheat oven to 375 degrees F. Shred the colby jack cheese, mozzarella cheese, mild and sharp cheddar cheese into a large bowl. Set aside. 8 oz Sharp Cheddar Cheese 8 oz Mild Cheddar 16 oz Colby Jack Cheese 8 oz Low Moisture Part Skim Mozzarella Cheese
- Bring a large pot or large saucepan of salted water to a boil. Add 3 tsp of chicken bouillon paste to the boiling water and whisk together until dissolved. Add pasta and cook until al dente, according to package directions. Drain the noodles add to a large bowl. Add a generous pinch of kosher salt, black pepper, and remaining 1 tsp of chicken bouillon paste and toss until evenly coated. Set aside. 1 lb Campanelle Pasta 4 tsp Chicken Bouillon Paste Salt and Pepper
- As the pasta cooks, make cheesy creamy sauce. In a large pot or dutch oven, melt the butter over medium heat. Stir in the flour and add garlic powder, onion powder, Cajun seasoning, seasoned salt, and black pepper. Whisk constantly for 3-5 minutes, until slightly thickened and a paste begins to form. Slowly pour in the heavy cream and evaporated milk while whisking to avoid lumps. Bring the cream sauce to a gentle simmer and cook until slightly thickened, stirring frequently, about 5-7 minutes. 4 tbsp Salted Butter 4 tbsp All Purpose Flour 1/2 tsp Garlic Powder 1/2 tsp Onion Powder 1 1/2 tsp Cajun Seasoning 3/4 tsp Seasoned Salt 3/4 tsp Black Pepper 2 cups Heavy Cream 12 oz Evaporated Milk
- Add the cream cheese and dijon mustard, stirring until combined. Remove from heat and add half of the cheese mixture. Stir until completely melted and velvety. Stir in sour cream. 4 oz Cream Cheese 1 tbsp Dijon Mustard 2 tbsp Sour Cream
- Add the cooked pasta to the cheese sauce and toss gently until every noodle is coated.
- Pour half of the mac and cheese into a 9×13 baking dish or casserole dish. Sprinkle the half of the remaining cheeses on top, then add the remaining mac and cheese and sprinkle all of the remaining cheese on top.
- Cover with aluminum foil and bake for 20 minutes, until bubbly around the edges. Remove the foil, then broil for 2–3 minutes (longer if needed) for that crisp golden brown top. Keep a close eye so it doesn’t burn! Allow the mac and cheese to cool for 10 minutes, then serve. Add a dash of paprika on top for color (optional).
Notes
- Avoid using pre-shredded cheese, Shred the cheese yourself. I know, this may seem like an extra step, however, it makes the world of a difference! The pre-shredded cheeses have anti-caking agents that prevent the cheesy from melting properly. So buy the block of cheese and shredded your own cheese!
- Cook the pasta until just al dente. This prevents the pasta from becoming mushy while baking in the oven.
- Season the pasta before the sauce. Tossing the cooked noodles with salt, pepper, and chicken bouillon adds savoriness from the inside out. No bland bites here!
- Cook the roux long enough. Let that butter and flour mixture bubble for at least 2 minutes to cook out any raw flour taste and create a smooth, flavorful base.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I used this recipe instead of our regular mac and cheese recipe for Thanksgiving this year. At first sight my family was weary but it was love as first bite! Not a noodle was left in my house (I made 2 batches). This recipe is so simple yet so so good! I’ve gotten requests for more and it’s safe to say, we’ve got a new favorite thanksgiving dish ❤️
Hello Britney,
I made the 3 Cheese Macaroni casserole. It was so delicious and creamy. My husband, father and son loved it! The only ingredient I left out was the chicken bullion and I used elbow macaroni. It heated up nicely today with our leftover Thanksgiving dinner. Thank you so much for your recipes.
Happy holidays,
Sherlyn
Happy holidays to you too, thank you!