3 Cheese Macaroni & Cheese Recipe That's Out of This World

Yum! 13

mac and cheeseIf I had a choice, I think my last meal on earth would be macaroni and cheese. And I'm not talking mac 'n' cheese from a box, I'm talking good macaroni and cheese. Cheesy macaroni and cheese. Macaroni and cheese that is among one of the most decadent things you've ever eaten. This Three Cheese Mac 'N' Cheese recipe is just that. It's to-die-for. And it isn't all that hard to make.

Impress your friends, thrill your kids, and please yourself with this divine recipe for ooey-gooey goodness. Yum.

Three-Cheese Macaroni and Cheese


  • 1/2 pound elbow macaroni
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 3 eggs
  • 1 can (12 ounces) evaporated milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 cups (6 ounces) shredded Wisconsin Sharp Cheddar Cheese
  • 1/2 cup (2 ounces) shredded Wisconsin Monterey Jack Cheese
  • 1/2 cup (1 ounce) grated Wisconsin Parmesan Cheese


1. Preheat oven to 475F. In a large pot of boiling salted water, cook the macaroni for 6 minutes (will be cooked to al dente). Drain.

2. Heat a small skillet over medium heat and melt the butter. Add the garlic and cook until fragrant, about 1 minute. With a slotted spoon, remove the garlic to a medium bowl. Add the macaroni to the bowl and stir to combine.

3. In a large bowl, whisk together the eggs and evaporated milk. Add the salt, cayenne pepper, and cheeses; mix well. Add the macaroni mixture and stir well to combine.

4. Transfer mixture to an 8- or 9-inch square baking dish or 2-quart gratin dish. With a spoon, gently spread mixture to form an even layer. Bake just until sauce bubbles at edges, about 12 minutes. Let rest for 10 minutes before serving.


Image via stevendepolo/Flickr

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Meredith Ford Fuhrer

Do you move the galic only to the medium bowl or the garlic and the butter or just the butter? I just don't know why you would strain out the garlic with a slotted spoon and not use the butter? I am probaly looking into this too much but if you could clarify I would appreciate it!

Thank you!

kisse... kisses5050

Meredith...It appears that you are only poaching the garlic in the butter to soften it...and then not adding the butter... perhaps to try to make it healthier? perhaps because you will get a lot of oil with the cheddar cheese and too much oil can cause the sauce to break...

Tendr... TendrelovinMaMa

Does this not call for a rue to be made? I've never made homemade Mac n cheese with out making a rue for the cheese sauce

kisse... kisses5050

no it has a custard style sauce.. with the eggs and evaporated milk..  It doesnt seem very appealing to me...I like a hearty rue cheese sauce too MaMa


Tendr... TendrelovinMaMa

I'm making one(a rue) instead of the egg n evaporated milk I love it that way. Mmmm

Michele Hayes

My mom's mac n cheese is still the best. Hands down. I've NEVER eaten boxed mac n cheese, as it is an insult to the craft.

Michele Hayes

P.S. I absolutely HATE the smell of garlic. Makes me sick.

kisse... kisses5050

Michele you cant leave us hanging!  share with us...

DebaLa DebaLa

Yum. And wow. Getting stomach cramps just looking at it.

And you don't need roux for good mac n cheese. I bake the half-cooked high-semolina pasta it in the starchy water and it thickens right up. The rest is bubbling creamy and crunchy cheesy goodness.

The 3 eggs in your 3-cheese recipe make me think of a strata only with macaroni instead of bread — still yummy.

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