3 Cheese Mac and Cheese Recipe
This creamy 3 cheese mac and cheese recipe is comfort food at its finest! Baked to golden perfection for cheesy goodness in every bite!
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 9x13 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
Calories: 738kcal, Carbohydrates: 38g, Protein: 31g, Fat: 52g, Saturated Fat: 31g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Trans Fat: 0.2g, Cholesterol: 151mg, Sodium: 1049mg, Potassium: 326mg, Fiber: 1g, Sugar: 6g, Vitamin A: 1833IU, Vitamin C: 1mg, Calcium: 672mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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