Triple Mac and Cheese
If you’re looking for the ultimate comfort food recipe, this Triple Mac and Cheese is exactly what you need. It’s creamy, cheesy, rich, and baked until perfectly golden and bubbly on top. With three kinds of cheese melted into every bite, this homemade macaroni and cheese recipe easily beats any boxed version.
This recipe is perfect for holidays, potlucks, Sunday dinners, or anytime you’re craving serious comfort food. The combination of sharp cheddar, Colby Jack, and mozzarella creates the most flavorful, creamy cheese sauce that coats every piece of pasta perfectly.
Pair it with our slow cooker three-packet pot roast, Southern fried chicken, or slow cooker smothered hamburgers for a hearty, comfort-food feast!
Table of contents
Why You’ll Love This Recipe
- Super creamy and cheesy
- Made with three kinds of cheese
- Perfect baked macaroni and cheese texture
- Great for holidays and potlucks or a weeknight side
- Family-friendly comfort food
- Easy to customize
- Delicious leftovers
- Great for meal prep
Key Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
- Sharp Cheddar Cheese: Gives the mac and cheese that bold, classic cheesy taste everyone expects.
- Colby Jack Cheese: Adds extra creaminess and helps the sauce melt smoothly without getting grainy.
- Mozzarella Cheese: Brings that gooey, stretchy cheese pull that makes baked mac and cheese extra satisfying.
- Evaporated Milk: Helps make the sauce extra creamy and smooth while keeping it stable during baking.
- Heavy Cream: Adds richness and gives the sauce a super-luxurious texture.
- Dijon Mustard: Sounds small, but it boosts the cheese flavor and adds a little depth without tasting mustardy.
- Cavatappi Pasta: The spiral shape is perfect for holding onto all that creamy cheese sauce in every bite.
Variations
- Bacon Mac and Cheese: Add crispy cooked bacon for extra smoky flavor.
- Spicy: Add Pepper Jack and jalapenos for a spicy bacon jalapeno Pepper Jack mac and cheese.
- BBQ Chicken Mac and Cheese: Shred up some of our barbecue garlic brown sugar chicken and mix it in.
- Four Cheese Mac and Cheese: Add Parmesan cheese for even more cheesy flavor.
- Bread Crumbs: Top with plain or seasoned bread crumbs for more flavor and texture.
How to Make Triple Mac and Cheese
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Shred all the cheeses and combine them in a large bowl. Set aside. Then, boil the pasta until al dente, drain, and set aside.
- Cook half the seasonings in butter in a large skillet until fragrant. Then, whisk in the flour and cook until nutty.
- Slowly whisk in the evaporated milk. Then, gradually whisk in the heavy cream until smooth. Add the remaining seasonings and Dijon mustard and cook until thickened.
- Add half the cheese and a bit at a time, stirring until fully melted.
- Mix the pasta and cheese sauce in a large bowl. Then, pour it into a prepared casserole dish.
- Top with the rest of the cheese and bake until bubbly. Then, broil until golden brown.
Expert Tips
- Always shred your own cheese for smoother melting.
- Don’t overcook the pasta.
- Stir constantly while making the sauce.
- Use freshly shredded cheese instead of pre-shredded.
- Broil carefully so the top doesn’t burn.
Triple Mac and Cheese FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Cavatappi pasta works especially well because the curves hold onto the cheese sauce, but elbow macaroni is also a great choice.
Bagged shredded cheese has added preservatives and anti-caking agents, which can make dishes like mac and cheese grainy.
Adding evaporated milk to mac and cheese helps create a rich, creamy sauce without making it thin or watery.
You can refrigerate it for up to 4 days in an airtight container.
Absolutely. Simply place it in an airtight, freezer-safe container and freeze for up to 2 months.
You can microwave mac and cheese to reheat it. However, the best way is on the stovetop. Add the mac and cheese to a saucepan with a splash of milk and cook over low heat until hot.
★ Did you make this recipe? Don’t forget to give it a star rating below! We would love to hear back from you! You can also FOLLOW US on Instagram, Pinterest, and Facebook for more delicious recipes.
📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Triple Mac and Cheese
Equipment
- 9×13 inch casserole dish
- large pot, colander
- large skillet, whisk
- Cheese grater
- large mixing bowl
- small bowl
- Measuring cups
- Measuring spoons
Ingredients
- 1 pound sharp cheddar cheese shredded
- 1 pound colby jack cheese shredded
- 8 ounces mozzarella cheese shredded
- 1 pound cavatappi pasta or macaroni noodles
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 3 tablespoons butter plus more for greasing the dish
- 3 tablespoons all-purpose flour
- 12 ounces evaporated milk evaporated milk
- 2 cups heavy cream
- 1 tablespoon Dijon mustard
Instructions
- Preheat oven to 350 degrees Fahrenheit. Lightly butter a 9×13-inch casserole dish.
- Shred all cheeses and combine in a large bowl. Set aside.
- Bring a large pot of generously salted water to a boil. Cook pasta according to package directions until just al dente. Drain and set aside.
- In a small bowl, combine garlic powder, paprika, salt, and black pepper.
- Melt butter in a large skillet over medium heat. Add half of the seasoning mixture and cook for 30 seconds, stirring constantly.
- Whisk in flour to create a roux. Cook for 1 to 2 minutes, stirring often.
- Slowly whisk in evaporated milk a little at a time. Gradually whisk in heavy cream until smooth and fully combined. Add remaining seasoning mixture and Dijon mustard. Cook, whisking often, until sauce thickens.
- Add half of the shredded cheese mixture one handful at a time, whisking until fully melted before adding more cheese.
- In a large bowl, combine cooked pasta with the cheese sauce.
- Spread half of the pasta mixture into the prepared casserole dish. Sprinkle with half of the remaining shredded cheese. Add the rest of the pasta mixture and top with the remaining cheese.
- Bake for 25 to 30 minutes, until hot and bubbly.
- Turn oven to broil and cook for an additional 2 minutes, or until the top is golden brown.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
