Homemade Macaroni and Three Cheeses

Editor’s Note (Sept. 16, 2018):  Added two new photos.  See video for this recipe on Facebook. 

After many years of making mac ‘n cheese with just black rind hoop cheddar cheese (sharp), I felt inspired to add Monterey Jack and mozzarella cheese.  Delicious!

For years, I used regular block cheese, shredded cheese, and grated cheese.  Recently discovered packaged shredded and grated cheeses have a special coating to prevent caking.  So, I switched to buying regular blocks and black rind hoop cheese (a little more expensive).    ‘Hoop’ is the shaping molds used in making cheese.  Available in wedges or large twenty-pound wheels.  The black rind is sharp cheddar cheese.  The red rind is mild.  Hoop cheese is a firm, dry cheese made directly from milk, with no cream or salt.   It’s easily grated  or chopped with a knife.  Available in the dairy or meat section of most grocery stores.   If you can’t find it, ask an employee for assistance.

Several years ago (2006 or 2007), I had a pleasant conversation with a church member in the parking lot as we waited for traffic to subside after a powerful service.  At the time, our mega church had over 18,000 members.  I had never met this church member.   She provided a nugget of info that would forever change how I make macaroni and cheeses.  I’ll never use whole milk again!   We talked about Sunday dinner. She asked if I ever used buttermilk to make macaroni and cheese.  I said no.  The friendly sister was right when she told me that after I try buttermilk, I’ll never use whole milk again.  I’ve never seen her before or after that day.  An angel?  I like to think so!

Baked this recipe in a favorite cast iron pan made by Lodge Manufacturing.  

Enjoy this recipe!

Print Recipe

Homemade Macaroni and Three Cheeses

A surprise ingredient makes this side dish creamy and cheesy. Easy to make. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.

Course

Side Dish

Cuisine

southern

Keyword

cheese, pasta

Prep Time

30 minutes

Cook Time

15 minutes

Servings

Ingredients

• 1 box (8 ounces) elbow macaroni
• 1-1/2 cups medium cheddar cheese, shredded
• 1-1/2 cups mozzarella cheese, shredded
• 1-1/2 cups Monterey Jack cheese, shredded
• salt and black pepper to taste
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon smoked paprika or use regular paprika
• 4 tablespoons unsalted butter, melted
• 1 egg, beaten (optional) Creamy and slightly thick with egg. Creamy and thin without egg.
• 1-3/4 cups buttermilk

Course Side Dish Cuisine southern Keyword cheese, pasta Prep Time 30 minutes Cook Time 15 minutes Servings Ingredients 1 box (8 ounces) elbow macaroni 1-1/2 cups medium cheddar cheese, shredded 1-1/2 cups mozzarella cheese, shredded 1-1/2 cups Monterey Jack cheese, shredded salt and black pepper to taste 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon smoked paprika or use regular paprika 4 tablespoons unsalted butter, melted 1 egg, beaten (optional) Creamy and slightly thick with egg. Creamy and thin without egg. 1-3/4 cups buttermilk

Instructions

1. Preheat oven to 400 degrees.
2. Prepare elbow macaroni according to instructions on package. Cook only until al dente (firm). Stir constantly. Drain.
3. Evenly coat a 10" cast iron skillet or baking dish with 2 tablespoons of melted butter. Pour cooked/drained elbow macaroni. Top with shredded cheeses.
4. In a large cup or bowl, combine salt and ground black pepper (as preferred), garlic powder, onion powder, paprika, and 2 tablespoons of melted butter, eggs (beaten), and buttermilk.
5. Pour mixture in center of baking dish. It will spread out evenly as you pour. Cover with foil.
6. Reduce oven to 375. Bake 15 minutes OR until cheese is bubbly. Remove foil. Place under broiler until cheese is bubbly. Delicious dark brown spots may form.
7. Serve hot.