There is nothing more comforting than a hot, bubbling dish of homemade mac and cheese fresh from the oven. This version is extra creamy inside with a beautifully golden top, thanks to a blend of cheddar, Colby Jack, and mozzarella. It’s the kind of cozy classic where everyone goes back for seconds!
If you enjoy simple pasta recipes, don’t miss my Marry Me Chicken Pasta Recipe, Creamy Shrimp Linguine & Creamier Carbonara!
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Ingredients
- Elbow Macaroni
- Sharp Cheddar
- Colby Jack
- Mozzarella
- Unsalted Butter
- All-Purpose Flour
- Whole Milk
- Heavy Cream
See recipe card for quantities.
Instructions
make the roux & add in the heavy cream & milk!
Add all the cheeses & our spices!
Add in the pasta!
Cover in cheese & bake!
1. Cook the Pasta: Bring salted water to a boil, cook pasta until just al dente, rinse with cold water to avoid overcooking, then drain and set aside.
2. Make the Roux: In a large pot over medium heat, melt butter, stir in flour, and cook 2 minutes.
3. Build the Sauce: Slowly whisk in milk and cream, simmer until slightly thickened, then season with salt, garlic powder, onion powder, black pepper, mustard powder, paprika, and nutmeg.
4. Add the Cheese: Turn heat to low and stir in cheddar, Colby Jack, and mozzarella until smooth and creamy.
5. Combine: Add pasta to the cheese sauce, stir to coat, and transfer to a buttered baking dish.
6. Top & Bake: Sprinkle reserved cheese on top, bake at 375°F (190°C) for 20–25 minutes until bubbling and golden, then rest 10 minutes before serving.
Scroll all the way down for the full recipe card!:)
Substitutions
- Pasta: cavatappi, shells, penne, fusilli
- Sharp cheddar: medium cheddar, white cheddar, gruyère
- Colby Jack: Monterey Jack, Havarti, gouda
- Mozzarella: provolone, fontina, low-moisture mozzarella
- Butter: margarine, olive oil
- Flour: cornstarch, arrowroot
- Whole milk: 2% milk, evaporated milk
- Heavy cream: half-and-half, evaporated milk
Equipment
- Large Pot
- Strainer
- Whisk
- Cheese Grater
- Baking Dish
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven with a splash of milk to restore creaminess. To freeze, cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Top tips for Success!
- Slightly undercook the pasta so it stays firm after baking.
- Shred your cheese from a block for the smoothest, creamiest sauce.
- Let the mac and cheese rest 10 minutes before serving so it sets properly.
FAQ
Yes. Assemble the mac and cheese, cover, and refrigerate for up to 24 hours. When ready to bake, add an extra splash of milk and bake until hot and bubbling.
This usually happens when the heat is too high. Melt the cheese on low heat and avoid boiling the sauce after the cheese is added.
Yes. Replace it with additional milk, but keep in mind the sauce will be slightly less rich and creamy.
Related
Looking for other pasta recipes like this? Try these:
Pairing
These are my favorite desserts to serve with this recipe:
Melty Three-Cheese Mac & Cheese Recipe (Baked)
Ingredients
Equipment
Method
- Cook the Pasta: Bring salted water to a boil, cook pasta until just al dente, rinse with cold water to avoid overcooking, then drain and set aside. (watch video below!)
- Make the Roux: In a large pot over medium heat, melt butter, stir in flour, and cook 2 minutes.
- Build the Sauce: Slowly whisk in milk and cream, simmer until slightly thickened, then season with all our spices & add in the soy sauce.
- Add the Cheese: Turn heat to low and stir in cheddar, Colby Jack, and mozzarella until smooth and creamy.
- Combine: Add pasta to the cheese sauce, stir to coat, and transfer to a buttered baking dish. Salt & pepper to taste.
- Top & Bake: Sprinkle reserved cheese on top, bake at 375°F (190°C) for 20–25 minutes until bubbling and golden, then rest 10 minutes before serving. (watch video below!)
Notes
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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