Ultimate Three Cheese Mac and Cheese

I have created a couple of nice mac and cheese recipes over the course of the past few years, but I am always on the quest to improve a standard recipe. As I had a bit of time on my hand from being off work this past week, I decided to create a new mac and cheese recipe that just blew the socks off my wife. This might be my go to adult recipe for mac and cheese, and yes, I know I have already created the mac and cheese for adults, but this one might have topped that one.

Three Cheese Mac and Cheese Recipe

When I decided to create the recipe, I reflected on a restaurant that is no longer in business in Milwaukee, but was known for their mac and cheese. You know it’s a good mac and cheese if people are talking about it right? Well, The Social had a goat cheese mac and cheese, and so I decided that would be one of the cheeses I put into this recipe.
Enough teasing with the cheeses, let’s just get started.

  • 1 lb cavatappi pasta, cooked al dente
  • 3 tbsp unsalted butter
  • 3 tbsp all purpose flour
  • 4 cups of whole milk
  • 5 cloves of garlic, grated
  • 1 tsp dried thyme
  • 1 large shallot, grated
  • 1 tbsp fresh cracked black pepper
  • 1 tsp salt
  • 4 oz goat cheese
  • 2 cups of gruyere cheese, grated
  • 3 cups of colby cheese, grated

Preheat your oven to 400 degrees.

Begin by cooking your pasta, roughly 8 minutes in salted boiling water. During this time, add the milk, garlic, thyme, and shallot to a sauce pan, and cook on a medium to low heat. To a dutch oven, or large pot, melt the butter on medium heat. Once the butter is melted, add in your flour, and continue to mix for a few minutes, until you have a nice golden brown color. Now is the time to add in the milk mixture, slowly, and continue to whisk. You will notice that you are basically making the beginning of the sauce for your mac and cheese. Take half of each cheese, and add to the mixture, slowly melting the cheeses. Toss in the salt and pepper. Add in the cooked pasta, and mix well. Now you have choices.

If you are cooking this in a dutch oven, then top with the remaining cheeses, otherwise, pour the mac and cheese mixture into a large casserole dish, top with the remaining cheese, and place in the oven, uncovered, for roughly 30 minutes. You know it is done with the cheese on the top is bubbling and has a nice golden finish. Remove from the oven, and let it cool for about 5-10 minutes before digging in. Each bite yields huge cheesy flavor with just the right amount of garlic and pepper. It’s a showstopper at the dinner table and makes great for leftovers.

If you enjoyed this post, please consider leaving a comment or subscribing to the RSS feed to have future articles delivered to your feed reader.

Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

One thought to “Ultimate Three Cheese Mac and Cheese”

Leave a Reply

Your email address will not be published. Required fields are marked *