Why Make This Recipe
This Best Macaroni Cheese Three-Cheese is not just a meal; it’s a warm hug on a plate. Rich, creamy, and full of flavor, it combines three types of cheese for a delightful taste experience that is sure to satisfy everyone at the table. Whether you’re having a family dinner, a potluck, or simply craving comfort food, this recipe is a go-to choice. It’s easy to make and a great way to bring a smile to your loved ones’ faces.
How to Make Best Macaroni Cheese Three-Cheese
Ingredients:
- 1 lb dried macaroni
- 6 oz cheddar cheese
- 5.3 oz Red Leicester cheese
- 4.4 oz mozzarella
- 3.5 oz butter
- 2.6 oz flour
- 3-4 cups milk
- 1 tbsp onion powder
- 1 tbsp paprika
- 1 tbsp garlic granules
- 1 tbsp Dijon mustard
- 1 tbsp parsley
- Salt to taste
Directions:
- Boil macaroni according to package directions, drain, and set aside.
- Melt butter in a large saucepan over medium heat. Gradually add flour while stirring until the mixture becomes clumpy.
- Stir in onion powder, paprika, garlic granules, Dijon mustard, and salt. Mix until the spices are well incorporated.
- Gradually pour in 1 cup of milk at a time, stirring constantly to prevent lumps and achieve a smooth consistency.
- Add half of the cheddar and Red Leicester cheese. Stir until completely melted and the sauce becomes smooth.
- Fold the cooked macaroni into the cheese sauce, ensuring all pasta is evenly coated.
- Transfer the macaroni and cheese mixture to a baking dish. Top with the remaining cheddar, Red Leicester, and mozzarella cheese.
- Bake at 350°F (175°C) for 15-20 minutes. Switch to grill mode and cook for an additional 10 minutes for a crispy, golden top.
How to Serve Best Macaroni Cheese Three-Cheese
Serve this delicious macaroni cheese hot right from the oven. It pairs wonderfully with a simple garden salad or some crusty bread for a complete meal. For an extra touch, sprinkle fresh parsley on top before serving to add a pop of color.
How to Store Best Macaroni Cheese Three-Cheese
If you have leftovers, let the macaroni cheese cool completely. Transfer it to an airtight container and store it in the refrigerator for up to 3 days. You can reheat it in the oven at 350°F (175°C) or in the microwave until warmed through.
Tips to Make Best Macaroni Cheese Three-Cheese
- Use a mix of cheeses for the best flavor. Cheddar, Red Leicester, and mozzarella balance each other perfectly.
- Don’t rush melting the cheese. Stir slowly to make sure it becomes smooth without clumps.
- Add breadcrumbs on top before baking for an extra crunchy topping.
Variation
For a twist, consider adding cooked bacon, diced tomatoes, or spinach to the macaroni before baking. This adds extra flavor and nutrition to your dish.
FAQs
1. Can I use gluten-free pasta?
Yes, you can substitute dried macaroni with gluten-free pasta to make this dish gluten-free.
2. Can I freeze macaroni cheese?
Yes, you can freeze it! Just make sure to store it in an airtight container. It will keep well for up to 2 months. Thaw in the fridge before reheating.
3. How can I make it spicier?
Add some crushed red pepper flakes or diced jalapeños to the cheese sauce for a spicy kick.
Best Macaroni Cheese Three-Cheese
Ingredients
Pasta and Cheese
- 1 lb dried macaroni Choose your favorite pasta shape.
- 6 oz cheddar cheese Grated for easy melting.
- 5.3 oz Red Leicester cheese Grated for easy melting.
- 4.4 oz mozzarella Grated for topping.
Sauce Base
- 3.5 oz butter Unsalted butter recommended.
- 2.6 oz flour All-purpose flour.
- 3-4 cups milk Adjust for desired creaminess.
Seasonings
- 1 tbsp onion powder
- 1 tbsp paprika
- 1 tbsp garlic granules
- 1 tbsp Dijon mustard
- 1 tbsp parsley Fresh, for garnish.
- to taste none Salt
Instructions
Preparation
- Boil macaroni according to package directions, drain, and set aside.
- Melt butter in a large saucepan over medium heat. Gradually add flour while stirring until the mixture becomes clumpy.
- Stir in onion powder, paprika, garlic granules, Dijon mustard, and salt. Mix until the spices are well incorporated.
- Gradually pour in 1 cup of milk at a time, stirring constantly to prevent lumps and achieve a smooth consistency.
- Add half of the cheddar and Red Leicester cheese. Stir until completely melted and the sauce becomes smooth.
- Fold the cooked macaroni into the cheese sauce, ensuring all pasta is evenly coated.
Baking
- Transfer the macaroni and cheese mixture to a baking dish. Top with the remaining cheddar, Red Leicester, and mozzarella cheese.
- Bake at 350°F (175°C) for 15-20 minutes. Switch to grill mode and cook for an additional 10 minutes for a crispy, golden top.