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Creamy Three Cheese Macaroni: The Ultimate Comfort Food Upgrade

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This Creamy Three Cheese Macaroni is the ultimate comfort food—loaded with cheddar, mozzarella, and Gruyère (or Parmesan) in a velvety homemade sauce. It’s rich, easy to make, and perfect as a main dish or side for holidays, dinners, or indulgent cravings.

Ingredients

  • For the Pasta:
  • 12 oz elbow macaroni (or shells, rotini, cavatappi)
  • Salt (for pasta water)
  • For the Cheese Sauce:
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk (warmed)
  • 1 cup heavy cream (or half-and-half)
  • 1 tsp Dijon mustard (optional)
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp smoked paprika (optional)
  • Cheeses:
  • 1 1/2 cups sharp cheddar cheese, freshly shredded
  • 1 cup mozzarella cheese, freshly shredded
  • 3/4 cup Gruyère or Parmesan cheese, freshly shredded

Instructions

  1. Bring a large pot of salted water to a boil and cook pasta until just al dente. Drain and toss with a bit of butter or oil to prevent sticking.
  2. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a smooth roux.
  3. Gradually whisk in the warm milk and cream. Cook, stirring constantly, until the mixture thickens, about 5–7 minutes.
  4. Stir in Dijon mustard (if using), garlic powder, salt, pepper, and smoked paprika.
  5. Reduce heat to low and add the cheeses a handful at a time, stirring until fully melted and smooth.
  6. Fold the cooked pasta into the cheese sauce until well coated.
  7. Serve warm, or transfer to a baking dish for a baked variation.

Notes

  • Use freshly shredded cheese for smoother melting—avoid pre-shredded blends.
  • Reheat with a splash of milk to maintain creaminess.
  • Can be served straight from the stovetop or baked with a breadcrumb or cheese topping.
  • Customize with add-ins like cooked bacon, jalapeños, or sautéed vegetables.
  • To freeze, cool completely and portion into airtight containers.

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