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.
Enjoy!
| Prep Time | 30 minutes |
| Cook Time | 15 minutes |
| Servings |
|
- 1 box (8 ounces) elbow macaroni
- 1-1/2 cups black rind hoop cheese, shredded or use medium cheddar cheese
- 1-1/2 cups mozzarella cheese, shredded
- 1-1/2 cups Monterey Jack cheese, shredded
- 1-3/4 cups buttermilk whole or fat-free
- salt and black pepper to taste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika smoked or regular
- 4 tablespoons unsalted butter, melted not margarine
- 1 egg, beaten (optional) Egg will make cheese sauce thick.
- French fried onions for garnish
Ingredients
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|
- Preheat oven to 400 degrees.
- Prepare elbow macaroni according to instructions on package. Cook only until al dente (firm). Drain and set aside.
- Grate blocks of 3 cheeses on a boxed grater.
- Evenly coat a 10" cast iron skillet or baking dish with 2 tablespoons of melted butter. Pour in drained elbow macaroni. Top with shredded cheeses.
- Pour buttermilk into a medium-sized bowl. Add salt (to taste), black pepper (to taste), garlic powder, onion powder, paprika (smoked or regular), 2 tablespoons of melted butter and 1 beaten egg (if using). Stir until well combined. and buttermilk.
- Pour mixture in center of baking dish. It will spread out evenly as you pour. Cover with foil.
- Reduce oven to 375. Bake 12-15 minutes OR until cheese is bubbly. Remove foil. Place under broiler until cheese is lightly browned (optional).
- Serve hot.
- Sprinkled crushed French fried onions over the top of each serving. This step is optional.
Looks sooo good!
You’re welcome!
Saved and gonna try it!
Charlie, I hope you enjoy as much as we do. Thank you for visiting my blog!
Definitely trying this one
Thanx u 4 sharing
Will have to try this, thanks for sharing and happy holidays.
Hi Brenda!
You’re welcome! Thank you for visiting. Please come again. Happy holidays!
Hi Beverly!
I never heard of using buttermilk! I would love to try. Please share the difference you found using buttermilk versus milk?
Thanks!
Hi Bri! Buttermilk is a unique ingredient. Enhances a lot of dishes. Buttermilk makes my Homemade Cream Cheese Pound Cake very moist. Makes mac and cheese creamy and enhances flavor of cheese. Whole milk makes mac thin and bland (in my opinion). I’ve made mac with whole milk and with buttermilk. Dramatic difference. I’ll always use buttermilk. It’s THAT good! Thank you for visiting. Please come again. Happy holidays!
Just made this it’s a winner thx!
Hi Nina! Thanks for sharing your positive experience. Happy holidays!
Is that correct only 8 oz of macaroni pasta?
Hi Bridget! Correct size. Recipe easily doubled. Thanks for visiting. Please come again!
Where’s the mustard and cheese wiz? Add them for more favor. Great recipe.
Hi Tania! Those are two unique ingredients for sure. Thanks for sharing your tips. Thank you for visiting. Please come again. Happy holidays!
Looks and sounds sooo good. Makin my mouth water. I will be making this soon and cant wait to try it. Thanks so much for sharing! Happy holidays
Hi Melissa! Appreciate your compliment! Thank you for visiting. Please come again. Happy holidays!
Dear Beverly, I have been looking for a good recipe for quite some time. Thank you for sharing your recipe and tips with us. I have never made or eaten Mac n cheese before. So wish me luck . I do have a question if I would like to add some shrimps. Am I supposed to cook/ bake them before or do I add them raw in the dish before it goes in the oven?
Hi Sharize! Congrats on making your first mac and cheese. Shrimp sounds like a delish idea. Although I’ve never added shrimp, I love to experiment. If I were to make this, I’d cook shrimp first. Set aside. After removing mac and cheese from oven, I’d allow it to cool slightly before stirring in cooked shrimp. The reason I’d cook shrimp separately is because it cooks fast. Baking with mac and cheese… might cause overcooking (rubbery shrimp). Please let me know how it turns out. Thank you for visiting. Please come again. Happy holidays!
Hi Beverly….I’m from Alabama and just discovered your site….been sitting here looking at some of your Southern recipes and wishing that I could receive your blog on my email because I’m not on any social media sites….such as Facebook, Instagram and Twitter and I don’t plan on getting on anytime in the future. If I can receive on email, I would appreciate it. Thanks
Sylvia, Happy 2020! Many thanks for your interest. Just sent out my first official “recipe email.” I added your email address to my distribution list. Check your emails. Would love to know how you discovered my site!
Want to email recipe of Mac and cheese to try
Hi Caren!
This is the direct link to the recipe…
https://www.cornbreadmillionaire.com/Therecipe/homemade-mac-and-three-cheeses
Hello I just saw your recipe for mac&cheese using buttermilk..Never used buttermilk, but I will be trying it soon..I have used the 3 cheeses a long with feta cheese and Philadelphia cream cheese..It is delicious .Glad I stumbled on you blog.. I will let you know when I make it
Hello,I am 1st time to your blog..I enjoy trying new recipes. I will be trying this mac& cheese recipe soon.
Hello enjoyed your recipe can you please send it email idont planto engage in any of the other social medias i stick to google or you tube congrats .
[email protected].
Thank you! Delighted to add you to my email list. I send one email each Friday.
Thank u I’m going to try buttermilk I tired whole milk carnation milk it was good but now I’m try buttermilk to thank u . I love trying new things to
Joandria, you’re welcome! Good to try new things. I hope you enjoy mac and three cheeses as much as we do! Thank you for visiting my blog. Please come again.
Thank you for the recipe, just wondering if mac & cheese could be made in slow cooker and how?
Debbie, although I’ve never made mac in a slow cooker, it is a good idea. Thankfully, it can be done because I’ve seen several recipes on Pinterest. Added Slow Cooker Mac ‘n Three Cheeses to my Try List. Thank you for visiting my blog. Please come again!
Dear Beverly,
My husband and I used your macaroni and cheese recipe tonight, our first attempt at homemade macaroni and cheese… It. was. perfect. Thank you so much for sharing such lovely Southern food!
Warm regards,
Robin and Paul
Hudson, Quebec
(Totally pumped about Pineapple Dump Cake.)
Hi Robin and Paul, thank you for the wonderful comment. I’m inspired and motivated to keep creating recipes. 🙂