Creamy Three Cheese Macaroni Recipe – A Cozy, Cheesy Classic

Introduction

The kitchen smelled like butter and warm milk, and I felt that little tingle of comfort you only get from something bubbling in the oven. This Creamy Three Cheese Macaroni always makes the house feel like a hug, and I like to pull a chair close while it bakes so I can sneak a taste of the sauce. The cheese melts into the pasta in the most comforting way, and every time I make it I think of family dinners on slow Sunday afternoons.

Here I’ll walk you through the simple steps, share little tricks I swear by, and help you make a dish that’s creamy, golden, and impossible not to love.

• Internal link: see a richer baked version in this Southern Baked Macaroni and Cheese for a different twist.

Why You’ll Love It

• Quick and easy to make, even on busy weeknights.
• Comforting homemade flavor that fills the whole house.
• Made with simple ingredients you likely already have.
• Great for any occasion — from a cozy night in to a holiday table.
• Always a crowd-pleaser, so people ask for seconds.

Ingredients You’ll Need

• 12 oz elbow macaroni
• 2 tbsp butter — use unsalted butter so you can control the salt.
• 2 tbsp all-purpose flour
• 2 cups milk (whole milk preferred) — whole milk keeps the sauce luscious.
• 1 cup heavy cream — adds silkiness and richness.
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1/2 tsp garlic powder — fresh garlic gives it an extra flavor boost if you prefer.
• 1/2 tsp paprika (optional)
• Salt and pepper to taste
• Chopped parsley for garnish
• Internal link: if you want a meaty pairing, this Beef Macaroni Goulash pairs beautifully.

How to Make It

1. Preheat your oven to 375°F (190°C), and grease a medium baking dish so the edges won’t stick.
2. Cook the macaroni until al dente, then drain and set aside; it should still have a little bite because it will finish in the oven.
3. In a large saucepan, melt the butter over medium heat. Stir in the flour and whisk for 1 minute to create a roux — you’ll smell a toasty, nutty scent.
4. Gradually whisk in the milk and cream until smooth, and then cook until slightly thickened, about 3–5 minutes. You’ll notice the sauce begin to coat the back of a spoon.
5. Stir in the cheddar, mozzarella, and half the Parmesan until everything melts into a creamy blanket of cheese. The sauce should look glossy and smooth.
6. Add garlic powder, paprika, salt, and pepper, and give it a final stir so the seasonings bloom.
7. Mix in the cooked pasta and stir until each elbow is evenly coated; it should cling to the sauce.
8. Pour the mixture into your prepared baking dish, and top with the remaining Parmesan and a sprinkle of cheddar for that beautiful golden crust.
9. Bake for 20–25 minutes or until golden and bubbly, and you’ll know it’s ready when the edges brown and the top sings with little browned spots.
10. Garnish with chopped parsley and serve warm! Pro tip: For extra crunch, top with buttery breadcrumbs before baking — it adds a delicious crispy layer and a lovely contrast to the creamy interior.

• Internal link: for soup lovers, this dish goes well with a bowl of Broccoli Cauliflower Cheese Soup as an appetizer.

Kitchen Tips

• Save time by shredding your cheese the night before, and then cover it in the fridge so it’s ready when you need it.
• If the sauce gets grainy, whisk vigorously over low heat and add a splash more milk to smooth it out; this usually fixes the texture.
• For a smoky twist, stir in a spoonful of roasted red pepper or add crumbled bacon before baking; I love how it deepens the flavor.

Serving Ideas

Serve this warm and bubbly for a family dinner, a cozy night in, or as a comforting side at holiday meals. Pair it with a crisp green salad to cut through the richness, or try roasted vegetables for earthiness. Also, sprinkle extra parsley or a few red pepper flakes on top for color and a little zip.

• Internal link: finish the meal with a sweet treat like these Caramel Apple Cheesecake Bars for dessert.

• Internal link: or try the decadent Caramel Brownie Cheesecake if you’re hosting a crowd.

Storing & Leftovers

• Store cooled leftovers in an airtight container in the fridge for up to 3 days, and reheat gently so the sauce stays creamy.
• To reheat, add a splash of milk and warm in the oven at 350°F (175°C) or microwave in short bursts, stirring between each burst.
• Leftover idea: turn slices into a sandwich with crispy breadcrumbs on top, or stuff into bell peppers and bake for a fun re-imagining.

FAQs

Q: Can I make this ahead of time?

A: Definitely! Assemble it, cover it, and refrigerate for a day; then bake a little longer to heat through. Creamy Three Cheese Macaroni often tastes even better the next day.

Q: Can I swap any ingredients?

A: Of course! Try different cheeses or milk alternatives, but keep in mind that whole milk and cream give the creamiest result.

Q: What’s the best way to serve it?

A: Serve fresh from the pan while it’s warm and aromatic, and don’t forget the parsley for a bright finish.

Q: How do I know it’s perfectly cooked?

A: Look for golden edges and bubbling cheese on top — plus that buttery, toasty smell — that’s your sign!

Conclusion

I hope this recipe invites you to slow down and enjoy a warm, cheesy bite of comfort. If you want a slightly different take on three-cheese goodness, take a look at this classic variation from Creamy Three Cheese Mac and Cheese – Chef in Training, and for another quick 3-cheese option, check out 3 Cheese Mac and Cheese – Savory Simple. Try the recipe, make it your own, and let the simple joy of Creamy Three Cheese Macaroni fill your kitchen and your heart.

Creamy Three Cheese Macaroni

A comforting and creamy macaroni dish made with three types of cheese, perfect for cozy dinners and gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course, Side Dish

Cuisine: American

Calories: 500

Ingredients Method Notes

Ingredients

  

Main ingredients

• 12 oz elbow macaroni
• 2 tbsp unsalted butter Use unsalted butter to control salt.
• 2 tbsp all-purpose flour
• 2 cups milk Whole milk preferred for a luscious sauce.
• 1 cup heavy cream Adds silkiness and richness to the dish.

Cheeses

• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 cup grated Parmesan cheese

Seasonings

• 1/2 tsp garlic powder Fresh garlic can be used for extra flavor.
• 1/2 tsp paprika Optional for added flavor.
• Salt and pepper to taste

For garnish

• Chopped parsley For garnishing before serving.

Method

 

Preparation

1. Preheat your oven to 375°F (190°C) and grease a medium baking dish.
2. Cook the macaroni until al dente, drain, and set aside.

Make the Cheese Sauce

1. In a large saucepan, melt the butter over medium heat. Stir in the flour and whisk for 1 minute to create a roux.
2. Gradually whisk in the milk and cream until smooth and cook until slightly thickened, about 3–5 minutes.
3. Stir in the cheddar, mozzarella, and half of the Parmesan until melted into a creamy sauce.
4. Add garlic powder, paprika, salt, and pepper. Stir to combine.
5. Mix in the cooked pasta until all pasta is evenly coated in sauce.

Bake

1. Pour the mixture into the prepared baking dish and top with remaining Parmesan and a sprinkle of cheddar.
2. Bake for 20–25 minutes until golden and bubbly.
3. Garnish with chopped parsley and serve warm.

Notes

For extra crunch, top with buttery breadcrumbs before baking. Store leftovers in an airtight container in the fridge for up to 3 days.