Mac and Cheese Recipe: Three Cheese, Creamy and Flavorful
This baked three-cheese mac and cheese recipe is the ultimate comfort food, made with sharp cheddar, creamy Gouda, and smooth cream cheese. Finished in the oven with a golden panko topping, it’s rich, velvety, and perfect for holidays, potlucks, or cozy family dinners.
Table of Contents
Why You’ll Love This Three Cheese Mac and Cheese Recipe
Mac and cheese is the kind of comfort food that never goes out of style, but this baked three-cheese mac and cheese recipe raises the bar. Starting with sharp cheddar for bold flavor, creamy gouda for a smoky, buttery melt, and cream cheese for smoothness, the sauce has just the right balance of tang, richness, and velvety texture. The dish begins on the stovetop, where the roux and cheeses meld into a luscious sauce, then finishes in the oven with a buttery panko topping that bakes up golden and crisp. The result is a mac and cheese that’s indulgent yet balanced—intensely cheesy without being heavy.
Every element in this recipe has a purpose. Sharp cheddar is the backbone, delivering the classic, tangy flavor we expect in mac and cheese. Gouda smooths out the sharpness, melting into a silky sauce that clings perfectly to the pasta. Cream cheese ties it all together, ensuring the sauce stays creamy instead of splitting or turning grainy, even after baking or reheating. Together, the three cheeses create a dish that is bold and flavorful, with a texture that’s luxuriously smooth and comforting.
This baked mac and cheese is as versatile as it is delicious. The crunchy panko crust makes it look as good as it tastes, making it a perfect choice for holidays, potlucks, or simply a cozy family dinner. It reheats well, freezes beautifully, and welcomes variations—from swapping in smoked gouda to stirring in bacon, jalapeños, or vegetables for a heartier twist. Whether you serve it as a main dish or a side, it’s one of those recipes that people will ask for again and again.
Tips for Success for this Mac and Cheese Recipe
Use blocks of cheese, not pre-shredded. Pre-shredded cheese often has anti-caking agents that prevent it from melting smoothly. Grating from a block gives the sauce that silky, creamy texture you want.
Build a proper roux. Melt the butter, whisk in the flour, and cook for a minute or two before adding milk gradually. Adding milk slowly while whisking constantly prevents lumps and ensures a stable, velvety cheese sauce that won’t turn oily or stringy.
Dry Mustard is Important! Dry mustard enhances the overall cheesiness of the sauce without adding a pronounced mustard flavor. It cuts through the richness with a subtle tang, keeping the mac and cheese from tasting flat or overly heavy. The result is a deeper, more balanced flavor that makes the cheese taste bolder and more satisfying.
Don’t skip the flour! Flour helps keep melted cheese sauces smooth, rather than oily or stringy. When cooked into a roux with butter and milk, the starches thicken the liquid and absorb excess fat. This provides the cheese with a stable base to melt into, allowing the sauce to remain creamy and cohesive.
Choose cheeses wisely. Sharp cheddar adds the bold flavor, Gouda melts into creamy smoothness, and cream cheese stabilizes the sauce. Avoid extra-sharp cheddar or aged Gouda, as they don’t melt as well and can make the sauce grainy.
Don’t skip the topping. Panko breadcrumbs mixed with a bit of butter bake into a light, crispy crust that balances the richness of the cheese. If you prefer a shortcut, toast the panko in a pan with butter and sprinkle it over the stovetop version for crunch without baking.
Prep ahead for busy days. The roux can be prepared up to 3 days in advance and stored in the refrigerator for later use. You can also grate the cheese and pre-measure the spices to save time.
Reheat with care. Leftovers can be stored in the fridge for up to 4 days and reheated in the oven with a splash of milk to keep them creamy and moist. For extended storage, freeze in portions and then reheat slowly in the oven for optimal results.
Variations to Try
- Smoky twist: Swap regular gouda for smoked gouda or sprinkle smoked paprika over the top before baking.
- Spicy kick: Add a pinch of cayenne to the sauce or top with sliced jalapeños.
- Meaty add-ins: Stir in cooked bacon, shredded chicken, pulled pork, sausage, or diced ham for a heartier dish.
- Veggie boost: Fold in roasted broccoli, cauliflower, spinach, or peas before baking.
- Shortcut topping: Toast the panko with melted butter on the stovetop, then sprinkle it over the finished mac and cheese for crunch without baking.
Other Cheese Options for this Mac and Cheese Recipe
When testing this recipe, I experimented with various cheese combinations to achieve the optimal balance of flavor and texture. Cheddar was the natural starting point, but mild cheddar didn’t provide enough tang—it left the sauce feeling flat. Sharp cheddar, on the other hand, added the bold, classic flavor mac and cheese needs. It struck just the right balance of richness and tang without overpowering the dish, though I avoided extra-sharp cheddar since it doesn’t melt as smoothly.
For the second cheese, I tried Havarti, Fontina, and Gouda. While Havarti is one of my favorites on crackers or sandwiches, its mild flavor didn’t add much depth to the sauce. Both Fontina and Gouda were delicious contenders, and in family blind taste tests, they were nearly tied. Ultimately, Gouda edged ahead thanks to its buttery melt and nutty sweetness, along with its availability—I was able to find it consistently at multiple stores, while Fontina proved harder to track down. Gouda also allows for easy variation, making it simple to swap in smoked gouda if desired.
The third cheese was an easy choice: cream cheese. It brings a luxurious creaminess, prevents the sauce from becoming grainy, and adds just a touch of tang. Every time I’ve made a mac and cheese recipe with cream cheese, it’s given the dish that little something extra—and in this case, it perfectly rounded out the sharp cheddar and creamy gouda.
Here are some great cheeses you can mix and match with (or swap into) your three-cheese mac and cheese:
- Fontina – Mild, buttery, and melty, fontina makes the sauce extra smooth and creamy. It was a close contender with Gouda in testing.
- Gruyère – Adds a nutty, slightly sweet flavor and melts beautifully. A great option if you’re looking for a more sophisticated, French-inspired mac and cheese.
- Monterey Jack or Colby Jack – Both are mellow, super melty cheeses that blend well with stronger cheeses like cheddar. They also help make the sauce extra gooey.
- Mozzarella (low-moisture) – Brings that stretchy, gooey texture. Best used in moderation with sharper cheeses for flavor balance.
- Parmesan – Adds a salty, umami punch. Works best stirred into the topping or sprinkled over the panko for extra flavor and browning.
- Smoked Gouda – A simple swap for regular Gouda that adds a rich, smoky depth to the dish.
- Havarti – Creamy and mild, similar to Gouda, though not as flavorful. Works well if you want a very smooth, mellow cheese sauce.
Storing and Reheating
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. When reheating, add a splash of milk to bring back creaminess and cover loosely with foil to prevent drying out.
- Freezer: Allow the baked mac and cheese to cool completely, then portion into individual servings. Wrap each portion tightly in plastic wrap and foil or place in a freezer-safe container. Freeze for up to 2 months.
- Reheating: Thaw frozen portions in the fridge overnight for best results. Reheat in a 350°F oven for 20–30 minutes, adding a little extra cheese or breadcrumbs on top before baking if you’d like to refresh the topping.
Pairs Well With…
This three-cheese Mac and Cheese Recipe pairs superbly with these easy-to-make, delicious Turkey Burgers.
Mac and Cheese Recipe
Ingredients
For the Mac and Cheese
- 1 lb curly pasta such as cavatappi or rotini 16 oz
- ⅓ cup unsalted butter 5 ½ tablespoons
- ⅓ cup all-purpose flour
- 3 cups milk whole milk for best results
- 1 ½ teaspoons of salt
- 1 teaspoon garlic powder
- ½ teaspoon ground dry mustard
- ½ teaspoon black pepper
- 1 lb sharp cheddar cheese shredded
- 7 oz gouda cheese shredded
- 4 ounces cream cheese cut into chunks
For the Topping
- 1 cup panko breadcrumbs
- 2 tablespoons unsalted butter melted
Instructions
- Preheat the oven to 375℉ (191℃) , grease a 9×13 dish and set it aside.
- Cook the pasta noodles by bringing salted water to a boil and cook until al dente (times will vary and be found on the box or package). Drain and set aside.
- Next, make the roux. Start by melting the butter in a medium/large pot over medium heat. Whisk in flour and cook for 1–2 minutes, stirring constantly.
- Gradually whisk in milk, adding a little at a time (approximately ½-1 cup at a time). Every time a portion of milk is added, whisk until smooth, whisking out any lumps, until all three cups are incorporated into the flour mixture.
- Add the seasonings and stir until the sauce thickens, about 5-6 minutes.
- Lower the heat and add the cheese. Stir until the cheeses are melted and smooth.
- Add the cooked pasta to the cheese sauce and stir until evenly coated. Place the noodles and sauce in a greased 9×13 dish.
- Mix panko crumbs and melted butter in a bowl. Sprinkle the crumbs evenly over the top of the noodles.
- Bake uncovered for 20–25 minutes until golden and bubbly.
Nutrition
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