Three Cheese Macaroni and Cheese

8 Servings
45 min

This three cheese macaroni and cheese is one of my favorite Easter side dishes. One of the first recipes I learned to cook as a child was homemade macaroni and cheese. It’s one of my favorite comfort foods today although I don’t eat it as often.

Three cheese macaroni and cheese was originally made with Gruyere, cheddar, and Parmesan cheeses. These are the three that I typically use. Although, when I’ve run out, I have been known to substitute another type of cheese instead. You could try Colby, Monterey Jack, or Swiss if that’s what you have on hand.

I typically use elbow macaroni when I make my three cheese macaroni and cheese. But, you can use any type of small shaped pasta including conchiglie (shells), rotini, or fusilli. My husband loves the conchiglie because it holds extra sauce which makes it creamier.

Make sure to check out my three cheese macaroni and cheese recipe over on Confessions of an Overworked Mom!

Three Cheese Macaroni and Cheese
Recipe details
  • 8  Servings
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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  • 1 pound dried macaroni or other short pasta
  • Cheese sauce:
  • 4 tablespoons butter
  • 1 onion, finely chopped (about 1 cup)
  • 6 tablespoons of flour
  • 2 teaspoons of dried mustard powder
  • 4 cups of milk
  • 3 cups grated Gruyere or other Swiss cheese
  • 2 cups grated Cheddar Cheese
  • 1 cup grated Parmesan Cheese
  • 2 teaspoons salt
  • freshly ground black pepper
Ellen Christian - Confessions of an Overworked Mom
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