"3 Cheese Mac" Mac-N-Cheese

By Amy Hebert
November 25, 2015
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"3 Cheese Mac" Mac-N-Cheese

Author Notes: This mac-n-cheese is ridiculously rich and creamy - pure soul food, only a little more decadent. We love to serve this as a main entree at our seasonal holiday feasts.Amy Hebert

Serves: 6-8

  • 16 ounces pasta (something like orecchiette, radiatore or fusilli to carry the sauce)
  • 1/4 cup butter
  • 3 garlic cloves
  • 1 yellow onion
  • 5 tablespoons flour
  • 2 cups milk
  • 8 ounces smoked gouda
  • 4 ounces sharp white cheddar
  • 4 ounces pepper jack
  • Italian breadcrumbs to taste
  • salt to taste
  • pepper to taste
  1. Prep your cooking ingredients - mince the garlic, mince the yellow onion & shred the cheeses.
  2. Preheat oven to 350 degrees.
  3. Cook & drain the pasta - set aside to cool.
  4. Melt butter in medium sauce pan.
  5. Sauté the minced garlic & onion until tender.
  6. Add the flour one tablespoon at a time & stir until mixture begins to clump.
  7. Gradually add the milk, stirring occasionally, until smooth & creamy.
  8. Gradually add the cheese, stirring occasionally, until melted.
  9. Salt and pepper the cheese sauce to taste.
  10. Transfer pasta to a buttered casserole dish.
  11. Pour cheese sauce over pasta & top with Italian bread crumbs.
  12. Bake until the top is brown and bubbly.

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