This 3 Cheese Mac and Cheese is ultra-creamy, ultra-cheesy, and requires no stovetop sauce-making. Just mix uncooked pasta with cheddar, mozzarella, and parmesan, pour over milk and cream, and bake. The result? Ridiculously creamy mac and cheese with minimal effort - ready in about an hour with only 10 minutes of hands-on time.
Not One, Not Two… But THREE Types of Cheese!
If you're like me and you love cheese - then this mac and cheese is definitely for you. It's the cheesiest version I've ever had - and I've had MANY.
It follows the same dump-and-bake method as my other mac and cheese recipes, just with some extra cheese. So it's hands-off, super easy, and all done in about one hour - but you just need to work for 5-10 minutes. The rest is all handled by the oven!
This means you don't need to make a roux, you don't need to add flour - nothing is done stove top. The pasta has enough starch as it is, we just need a good mix after 30 minutes to release it.
The result? Super creamy, super cheesy, insanely delicious mac and cheese. And even easier than the boxed version...
Three Cheeses + Macaroni = Heaven
What Cheeses to Use
When making mac and cheese I always want all well-melting cheeses, and I usually opt for at least one kind that also adds a lot of flavor. For this version I chose parmesan cheese for the flavor, cheddar for creaminess and mozzarella for that nice stretchy cheesiness.
You can swap this for other types of cheese as well, but I do recommend following the concept of well-melting + flavorful.
Here are some recommendations for swapping out each of the cheeses.
Cheddar: Gouda or Edam
Mozzarella: Provolone, Monterey Jack or Fontina
Parmesan: Pecorino, Asiago or Gruyere
It's also delicious to make mac and cheese with brie or gorgonzola.
Make it Gluten-Free
This recipe has been tested with both regular gluten-free macaroni and 100% corn macaroni, and both work really well.
Make it Vegetarian
Not all cheeses are vegetarian, so if you want this to be 100% vegetarian, make sure you use cheese that is not made with animal rennet. Parmesan cheese is generally made with this so you will want to swap it out for a similar cheese without it.
Just Mix, Dump, and Bake!
1. Combine
Mix together cheese, spices and macaroni in a baking dish, then pour over milk and cream. Use the back of a spoon to make sure all pieces of pasta are submerged.
2. Bake & Mix
Bake 30 minutes, then bring it out and give it a good mix. This is important for a really creamy mac and cheese, as it helps release starch from the pasta which combines with the liquids and fat to create a super creamy sauce.
Then place it back in the oven at a slightly higher temperature, and bake for another 15 minutes.
3. Enjoy
Remove from the oven when it's bubbly and golden. Let it sit for 10 minutes to allow it to set - or enjoy immediately if you're in a hurry!
Expert Tips
Don't use pre-shredded cheese (or do so with caution). Pre-shredded cheese often comes with added ingredients to avoid clumping, and these will mess up your texture, making it grainy. Instead, shred the cheese yourself. Or, if you want to use pre-shredded cheese, make sure the ingredient list has no extra items - it should just be cheese.
Don't skip the mix. This is very important for the texture, without it your mac and cheese will not be as creamy, and the pasta might not cook evenly.
Allow to rest. I find a 10 minute rest before serving makes for the best texture, as it allows it to set a bit. This is especially important if it comes out looking a little bit wet - a 10 minute rest usually fixes that right up.
Storing, Freezing & Reheating Instructions
Storing: Store leftovers in the fridge in an airtight container for up to 4 days.
Freezing: Store leftovers in the freezer in an airtight container for up to 3 months. Keep in mind that the consistency will not be the same, and let it thaw in the refrigerator overnight before reheating.
Reheating in the oven: Cover with aluminum foil and reheat in the oven at 350°F (175°C) for 20-30 minutes, until heated through.
Reheating in the microwave: Reheat individual servings in the microwave in 30-second increments. If it looks dry, add a dash of milk or cream before reheating.
What To Serve With It
- Air Fryer Ribeye Steak15 Minutes
- Buffalo Cauliflower Bites35 Minutes
- Ranch Coleslaw15 Minutes
- Hamburgers in Air Fryer20 Minutes
More Easy Dump-and-Bake Mac and Cheese Recipes
- Brie Mac and Cheese1 Hours 5 Minutes
- Buffalo Mac and Cheese1 Hours 5 Minutes
- Gorgonzola Mac and Cheese (Dump-and-Bake!)1 Hours 5 Minutes
- Truffle Mac and Cheese1 Hours 5 Minutes
Recipe
3 Cheese Mac and Cheese (No Flour, No Roux!)
Print RateIngredients
- 1 cup shredded cheddar cheese or other creamy, well-melting cheese
- 1 cup shredded mozzarella cheese or other flavorful, well-melting cheese
- ½ cup shredded parmesan cheese or other flavorful, well-melting cheese
- ½ teaspoon paprika powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1.5 cup macaroni pasta or gluten-free / 100% corn macaroni
- 1.5 cup heavy cream
- 1 cup milk or cream / half and half
Instructions
- Preheat the oven to 350°F (175°C).
- Bring out a round oven dish that's about 6x2 inches (15x5 cm) or a different shape but similar in size. Place the three types of cheese in the dish and mix well.1 cup shredded cheddar cheese, 1 cup shredded mozzarella cheese, ½ cup shredded parmesan cheese
- Season with paprika powder, salt and black pepper, and mix well.½ teaspoon paprika powder, ½ teaspoon salt, ¼ teaspoon ground black pepper
- Add macaroni pasta and mix again. Then use a spoon to even out the surface.1.5 cup macaroni pasta
- Pour in the cream and milk, then use a spoon to ensure all pieces of macaroni and cheese are submerged.1.5 cup heavy cream, 1 cup milk
- Bake in the middle of the oven for 30 minutes, then remove from the oven and mix gently. Place back in the oven for 15 more minutes and raise the heat to 400°F (200°C).
- Remove from the oven and allow to rest for at least 10 minutes before serving.
Equipment (may contain affiliate links)
- Measuring cups (metric or US)*
- Baking dish - round 6x2 inches (4 cups)/or 15x5 cm (1 liter) or similar size in another shape
Video
Notes
What to Do with Leftovers
Storing: Store leftovers covered in the refrigerator for up to 4 days. Freezing: Freeze leftovers in an airtight container for up to 3 months. Keep in mind that the consistency will not be the same, and let it thaw in the refrigerator overnight before reheating. Reheating in the oven: Cover with aluminum foil and reheat in the oven at 350°F (175°C) for 20-30 minutes, until heated through. Reheating in the microwave: Reheat individual servings in the microwave in 30-second increments. If it looks dry, add a dash of milk or cream before reheating.Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
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