Homemade Macaroni and Three Cheeses

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Homemade Macaroni and Three Cheeses Updated Pic

Homemade Macaroni and Three Cheeses is creamy, cheesy and delicious.

This side dish contains a “surprise” ingredient that takes taste and texture to another

level.   

 

CLICK HERE TO PIN ON PINTEREST.

 

EDITOR’S NOTE (November 12, 2022):   Published this recipe for the first time on June 5, 2018.  Today, I added nutrition facts and updated the disclosure.

DISCLOSURE (SPONSORED):  Back in 2018, I accepted a complimentary cast iron skillet from Lodge Manufacturing and used it to make this recipe. 

However, I have not been paid to endorse the skillet nor any product pictured on this page.   All comments are my own.

Original photo published in 2018.

 

ELBOW MACARONI

Prepare elbow macaroni according to instructions printed on package. 

Cook until al dente (firm).  Avoid overcooked/mushy noodles. 

After cooking the noodles, drain and pour into a buttered casserole dish. 

Homemade Macaroni and Three Cheeses

The surprise ingredient is buttermilk (read back story below). 

I also add a tablespoon of sour cream.  This combo takes the taste

to another level. 

Homemade Macaroni and Three Cheeses

I love coarse ground black pepper.  Some people don’t like the black specs. 

White pepper is an excellent alternative.

Homemade Macaroni and Three Cheeses

 

Sprinkle thinly sliced or shredded cheese over the top.

 

Homemade Macaroni and Three Cheeses

 

Place in HOT oven until cheese melts (8 to 10 minutes).  

Homemade Macaroni and Three Cheeses

 

Remove from oven and stir until evenly combined. 

Homemade Macaroni and Three Cheeses

 

Sprinkle shredded (or thinly sliced) cheeses over top. 

Return to oven and bake until bubbly.

 

BLACK RIND HOOP CHEESE 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 real cheese with a hearty flavor.  I like the Royal Foods brand.

‘Hoop’ is the shaping molds used in making cheese.  Made in wedges or large twenty-pound wheels.  

Packaged shredded cheese has a special coating to prevent caking… which isn’t tasty in my opinion.

I prefer to purchase blocks of cheese.  No problem to shred and/or slice.  The taste is worth the extra effort in my opinion.  

 

BACK STORY:  HOW I DISCOVERED THE SURPRISE INGREDIENT

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. 

I feel like she was an angel sent from heaven to help me make the BEST Homemade Macaroni and Three Cheeses I’ve ever tasted! 

I hope you enjoy the recipe as much as I do.

 

Homemade Macaroni and Three Cheeses

 

ENJOY!

 

To obtain calories and nutritional information by weight, visit not included with popular online nutritional calculator myfitnesspal.com. 

Copy recipe link in the address bar and add it to their calculator.  No need to type each ingredient.

Homemade Macaroni and Three Cheeses Updated Pic
Print Recipe

Homemade Macaroni and Three Cheeses

Homemade Macaroni and Three Cheeses is creamy, cheesy and delicious. This side dish contains a "surprise" ingredient. Must try at least once! Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: southern
Keyword: cheese, pasta
Servings: 6 servings
Calories: 214kcal

Ingredients

  • 1 box (8 ounces) elbow macaroni
  • 2 tablespoons unsalted butter not margarine
  • 1-3/4 cups buttermilk whole or fat-free
  • 1 medium egg, beaten (optional) The beaten egg will help thicken cheese sauce.
  • 1 tablespoon sour cream (optional)
  • 1/2 teaspoon salt More or less as preferred.
  • 1/2 teaspoon coarse ground black pepper More or less as preferred
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon paprika (optional) Smoked or regular
  • 1-1/2 cups (or 8 ounce block) medium cheddar cheese, sliced or shredded or use shredded black rind hoop cheese
  • 1-1/2 cups (or 8 ounce block) Marbled Colby & Monterey Jack Cheese, sliced or shredded
  • French fried onions (optional) for garnish

Instructions

  • Preheat oven to 400 degrees.
  • Evenly coat a casserole baking dish or 10" cast iron skillet with 2 tablespoons of melted butter.
  • Prepare elbow macaroni according to instructions on package. Cook until al dente (firm). Mushy macaroni noodles not suggested for this recipe. Drain cooked noodles and place in buttered casserole dish or 10" cast iron skillet. Set aside.
  • In a medium bowl, combine buttermilk, beaten egg (if using), sour cream, salt (as preferred), coarse ground black pepper (as preferred), garlic powder, onion powder, paprika (if using). Stir until evenly combined.
  • Pour mixture in center of baking dish. Stir until evenly combined.
  • Top with 1/2 of each block of cheese (shredded or thinly sliced). Cover with foil.
  • Reduce oven temperature to 375. Bake 8 to 10 minutes OR until cheese is melted.
  • Remove from oven. Stir together melted cheese and noodles. Top with remaining 1/2 blocks of cheese (shredded or thinly sliced).
  • Sprinkled crushed French fried onions over the top of each serving (optional).
  • Return to HOT oven. Cook another 8 to 10 minutes OR until cheese is bubbly.
  • If desired, place under boiler to brown (optional).
  • Serve hot.

33 thoughts on “Homemade Macaroni and Three Cheeses”

  1. 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.)

    Reply

    1. 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!

      Reply

  3. 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

    Reply

  5. Hello,I am 1st time to your blog..I enjoy trying new recipes. I will be trying this mac& cheese recipe soon.

    Reply

  6. 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

    Reply

  8. 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

    Reply

    1. 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!

      Reply

  9. 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?

    Reply

    1. 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!

      Reply

  10. 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

    Reply

  13. Hi Beverly!

    I never heard of using buttermilk! I would love to try. Please share the difference you found using buttermilk versus milk?

    Thanks!

    Reply

    1. 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!

      Reply

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