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Overhead shot of cheesy mac and cheese in a bowl, garnished with parsley and golden crust.
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Over-the-Top Triple Cheese Mac and Cheese

This Triple Cheese Mac and Cheese is the ultimate comfort food, loaded with cheddar, Gruyère, and mozzarella for bold flavor, dreamy texture, and over-the-top cheesy goodness.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American
Keyword: mac and cheese, triple cheese mac and cheese
Servings: 8
Calories: 810kcal
Author: Joanna Cismaru

Ingredients

  • 1 pound elbow macaroni or any short pasta
  • 4 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 3 cups whole milk warm
  • 1 cup heavy cream warm
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon salt plus more for pasta water
  • ½ teaspoon black pepper
  • 2½ cups sharp cheddar cheese shredded
  • 2½ cups Gruyère cheese shredded
  • 1½ cup mozzarella cheese shredded
US Customary - Metric

Instructions

  • Boil macaroni in salted water until just al dente. Drain and set aside. Don’t overcook, it’ll finish in the oven.
  • In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux.
    process shots showing how to make triple cheese mac and cheese.
  • Slowly whisk in warm milk and cream until smooth and thickened (about 5 minutes).
    process shots showing how to make triple cheese mac and cheese.
  • Stir in Dijon, garlic powder, onion powder, salt, and pepper.
    process shots showing how to make triple cheese mac and cheese.
  • Reduce heat to low. Stir in 2 cups cheddar, 2 cups Gruyère, and 1 cup mozzarella, one handful at a time, until melted and silky. Taste and adjust seasoning.
    process shots showing how to make triple cheese mac and cheese.
  • Stir in cooked pasta. Pour into a greased 9×13-inch baking dish.
    process shots showing how to make triple cheese mac and cheese.
  • Top with remaining shredded cheese (go wild, cheddar, mozzarella, Gruyère, or whatever combo you’re craving).
    process shots showing how to make triple cheese mac and cheese.
  • Bake at 375°F (190°C) for 20–25 minutes until bubbly and golden on top. Broil for 1–2 minutes if you want extra browning.
    process shots showing how to make triple cheese mac and cheese.
  • Let rest for 5–10 minutes before you serve it.

Notes

  1. Use freshly shredded cheese for the best melt. Pre-shredded has fillers that can mess with the sauce.
  2. Warm milk and cream before adding to the roux to keep your sauce smooth and lump-free.
  3. Go al dente on the pasta. It finishes cooking in the oven, and nobody wants soggy noodles.
  4. Customize the topping: add breadcrumbs, crushed Ritz, or just drown it in more cheese. You do you.
  5. Make-ahead friendly: assemble up to a day in advance, then bake when ready. Perfect for holidays, potlucks, or Wednesdays.

Nutrition

Serving: 1serving | Calories: 810kcal | Carbohydrates: 52g | Protein: 37g | Fat: 50g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 157mg | Sodium: 1002mg | Potassium: 381mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1648IU | Vitamin C: 0.2mg | Calcium: 920mg | Iron: 1mg
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