3 Cheese Macaroni and Cheese Recipe for Pure Comfort

With tender macaroni coated in a smooth cheese sauce made with sharp cheddar, Gruyère, and Parmesan, every bite delivers cozy, nostalgic flavor. It's the perfect comfort food for quiet nights, family dinners, or anytime you're craving a classic cheese mac that tastes like home.

This recipe uses simple, familiar ingredients that come together to create a rich, creamy 3 Cheese Macaroni and Cheese with classic comfort-food flavor.

Elbow macaroni: The traditional pasta shape that grabs onto the cheese sauce, so every bite is full and satisfying.

Unsalted butter: Creates a rich base for the sauce while letting the cheese flavors shine without overpowering them.

All-purpose flour: Helps thicken the sauce smoothly, turning milk and butter into a creamy foundation.

Milk (whole milk preferred): Adds that silky, creamy texture.

Dijon mustard: Brings a subtle tang that quietly boosts the flavor of the cheese without being noticeable.

Salt: to taste.

Black pepper: to taste.

Sharp cheddar cheese: Delivers the bold, classic mac and cheese flavor that defines this recipe.

Gruyère cheese: Melts nicely and adds a slightly nutty, smooth richness to the cheese sauce.

Parmesan cheese: Finishes the dish with a savory, salty note that ties all three cheeses together.

This 3 Cheese Macaroni and Cheese comes together in just a few steps and with a little patience, turning everyday ingredients into a creamy, comforting dish that feels homemade in the best way.

Cook the macaroni: Bring a large pot of water to a boil and cook the macaroni according to the package directions until tender. Drain well and set aside so it's ready to be folded into the sauce.

Make the roux: In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 to 2 minutes, whisking constantly, until the mixture turns lightly golden and smells slightly nutty.

Build the sauce: Slowly whisk in the milk, salt, black pepper, and Dijon mustard. Keep stirring as the mixture cooks over medium heat for about 5 to 7 minutes, until it thickens into a smooth, creamy sauce.

Melt the cheeses: Remove the saucepan from the heat and gently stir in the cheddar, Gruyère, and Parmesan. Continue stirring until all the cheese is fully melted and the sauce is silky and smooth.

Combine with pasta: Add the cooked macaroni to the cheese sauce and stir until every piece of pasta is evenly coated in the creamy mixture.

Optional baked finish: For a baked version, preheat the oven to 350 degrees. Transfer the macaroni and cheese to a greased baking dish and bake for about 30 minutes, until the top is lightly golden and bubbling around the edges.

Serve and enjoy: Serve the macaroni and cheese warm while it's at its creamiest and most comforting.

A few simple tips can make your 3 Cheese Macaroni and Cheese extra creamy and full of flavor every single time.

Grate your own cheese instead of using pre-shredded varieties, since freshly shredded cheese melts more smoothly into the sauce.

Keep the heat at medium or slightly lower when making the cheese sauce to prevent it from breaking or turning grainy.

Stir constantly once the milk is added, and remove the pan from the heat before adding the cheese, so it melts gently and stays silky.

This comfort food keeps better than you might expect and reheats really well.

Let the macaroni and cheese cool completely, then transfer it to an airtight container and refrigerate for up to 3-4 days.

When reheating, add a small splash of milk to loosen the sauce and warm it slowly on the stovetop or in the oven. Avoid high heat; gentle warming helps keep the cheese sauce creamy rather than dry or clumpy.

This three cheese macaroni recipe is easy to customize while keeping that classic flavor.

For a baked version with more texture, sprinkle the top with breadcrumbs and bake until lightly golden. You can also adjust the cheese blend by adding more sharp cheddar for a bolder flavor or extra Parmesan for a saltier finish.

If you prefer an ultra-creamy stovetop version, skip the oven step and serve it straight from the saucepan.

Pairing this rich cheese macaroni with lighter sides helps balance the meal and makes it feel complete.

A simple green salad or sautéed vegetables adds freshness and contrasts with the creamy sauce.

This dish also pairs well with roasted chicken or makes a comforting side for holiday meals, making it one of those versatile recipes that fit almost any table.

This 3 Cheese Macaroni and Cheese is simple comfort food done right. With a creamy cheese sauce and a rich blend of sharp cheddar, Gruyère, and Parmesan, it delivers classic flavor without feeling heavy or overworked.

Whether served straight from the stovetop or baked until lightly golden, this dish is perfect for cozy weeknights and family dinners. It's familiar, satisfying, and the kind of recipe that always feels worth making.

The secret is the combination of whole milk, unsalted butter, and a proper flour-based roux cooked over medium heat. When the shredded cheese melts gently into the sauce, it creates that smooth, creamy texture that defines great cheese macaroni.

Yes, absolutely. This recipe works beautifully as a stovetop cheese mac. Once the pasta is fully coated in the cheese sauce, it's ready to serve. Baking is optional if you want that classic baked macaroni finish.

Using three cheeses adds depth and balance. Sharp cheddar cheese provides bold flavor, Gruyère melts smoothly for creaminess, and Parmesan cheese adds a savory finish. Together, they create a richer three cheese macaroni than a single-cheese version.

Elbow macaroni is the classic choice because it holds the sauce well and cooks evenly. That said, any short pasta with curves or ridges can work if elbows aren't available.

Keep the heat moderate and add the cheese slowly. Avoid boiling the sauce after adding the cheese. Gentle stirring and patience are key to a smooth, creamy result.

Yes. While sharp cheddar, Gruyère, and parmesan create a balanced flavor, you can adjust the ratios slightly to suit your taste. Just be sure to use good melting cheeses to maintain the creamy texture.

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