Homemade Macaroni and Three Cheeses is made with a delicious blend of cheddar cheese, Monterey jack and mozzarella cheese. A surprise ingredient makes this classic side dish creamy, cheesy and very good.
I love to crumble crispy French fried onions on top. Smack-a-licious! You must try this tasty recipe at least once.
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. Three cheeses are superb!
DISCLAIMER: This recipe is not sponsored. I purchased pictured ingredients and they were delicious in this side dish.
Packaged shredded and grated cheeses have a special coating to prevent caking. I prefer buying blocks of cheese without the special coating. I don’t mind grating. Great taste is worth the extra effort!
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.
‘Hoop’ is the shaping molds used in making cheese. Made in wedges or large twenty-pound wheels. 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.
Black Wax Daisy Hoop Cheese is my favorite brand. Not a paid endorsement. Just a friendly mention of a delicious product.
Several years ago (2006 or 2007), I had a pleasant conversation with a church member while we were in our separate cars parked in the parking lot. We were waiting for traffic to subside after a powerful service.
Our windows were rolled down while we talked to each other. It was during the summer and the weather was pleasant (not too hot).
At the time, our mega church had over 18,000 members. I had never met this sister.
She provided a delicious nugget of info that would forever change how I make macaroni and cheese.
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!
After she told me to try buttermilk, suddenly the traffic lightened up. We said our goodbyes before driving away.
Baked this recipe in a complimentary cast iron pan provided by Lodge Manufacturing.
How To Read & Follow A Recipe
Reading a recipe is an important life skill. It starts with knowing how to read a recipe’s ingredients, follow the instructions, prep ingredients, and knowing what equipment to use.
The following tips and strategies will help beginners or experienced cooks create a delicious dish as intended in the recipe.
Start with clean hands and organized kitchen. Wash hands thoroughly. Make sure kitchen and countertops are clean before making a recipe.
Create a relaxing environment. Play favorite music while in the kitchen. I love listening to classical or gospel music.
Read the recipe. Don’t just quickly skim it. Thoroughly read from start to finish. Visualize doing each step which will help you avoid missing a step.
If you see ingredient that you and your family don’t use for whatever reason, use a substitutions or omit the ingredient.
My recipes are packed with helpful tips like shortcuts and serving sizes which save time time and help with meal planning.
Pay attention to the order in which ingredients are prepped. For example, 1 cup of chopped pecans is not the same as pecans, chopped (measure whole pecans and then chop).
Know the assumptions. For example, when my recipe calls for “sugar,” use granulated sugar. If brown sugar is an ingredient, it will be written as such in the recipe.
Figure out the timing. Check the listed “prep time” and “total time” to be sure you have enough time to complete the recipe.
Look for hints, such as the words “meanwhile” or “at the same time,” which indicate two or more steps can happen simultaneously.
For example, my prep time doesn’t include bringing cold butter up to room temperature. Be sure to include in your timetable.
Watch Recipe Videos. If you’re a visual learner (like me), watch recipe videos. Perfect for when you’re learning a new skill or just want to see how a recipe is made.
Mise en place is a super time saver. This French cooking term translates as “putting in place.” It means prepping/measuring ingredients and chopping food before you start cooking. It’s the perfect way to get organized and avoid missing an ingredient or missing a step in the instructions.
Organize your tools and kitchen equipment. Mise en place isn’t just for ingredients. Before starting, make sure you have parchment paper, aluminum foil, measuring cups, measuring spoons, the right pans, mixing bowls, and other equipment.
Make notes in your recipe. Note any special prep instructions and highlight cooking times. Make note of ingredients omitted, favorite substitutions and creative twists. The notes will be very helpful the next time you make this recipe.