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Macaroni and Three Cheeses

Recipe photo courtesy of John Kernick

This luxurious macaroni and cheese keeps unbaked in the refrigerator for up to a day; in the oven, it turns piping hot and creamy inside, and golden brown on top in less than an hour. Substitute your favorite melting cheeses (mozzarella, Monterey Jack, and fontina are great options), or vary the proportions of the ones listed here.

Source: Everyday Food, September 2007
Total Time Prep Servings



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How would you rate this recipe?
  • Jetaime2
    19 FEB, 2015
    So disappointed,..bland and frankly disgusting. I could have made a boxed mac & cheese, w/ an egg & extra chedder and it woulda been 10 times better. Don't waste ya money, or ya time.
    • drvalerieh4702330
      28 DEC, 2018
      I'm with you.
  • drvalerieh4702330
    28 DEC, 2018
    OK, used the best cheese I could possibly find. I anticipated blandness (reading these reviews) so I put in some red pepper, white pepper and used the sharpest cheese possible. BLAND. This was a grainy textured mixture as well. It wasn't horrible. It just isn't something I'm going to make again. Period.
  • lisalael
    18 AUG, 2017
    I've made this recipe multiple times and with a few modifications it turns out beautifully every time. In regard to the breadcrumbs, I use local a sliced white Italian bread that's gone a little stale. I cube the bread and spread the bread cubes on a large baking sheet and broil until brown and flip and do the same to the other side. I'll put the toasted bread cubes, herbs de Provence, juice of a small lemon, S&P and a good pour of EVOO into my blender and pulse. Browns nicely without being dry or bland. I use about 2 cups of organic 2% or whole milk. I'll add 1/4 cup of chicken stock. I gradually add more milk and stock, just eyeballing it. With the cheese, I use a 10 oz block of sharp kosher cheddar and 6 oz of black pepper Toscano pecorino cheese and a little bit of Parmesan. Add plenty of black pepper and adjust salt to your cheese's saltiness. To those who say it's bland, I highly suggest trying different cheeses. Havarti and Munster tend to be very mild cheeses. Try more robust white cheeses and mixing in a good sharp cheddar versus a white.
  • AndreaMarieDwyer
    15 MAY, 2016
    This is delicious as written. I do modify the bread crumb topping, using less bread and adding olive oil, herbs de provence, and salt & pepper. Salt and pepper generously if you think it is bland. Mac 'n cheese is not supposed to be spicy or anything. It is wonderfully rich and comforting as is. I maybe use a little extra of each cheese type, and I buy the good varieties. Sometimes I add diced ham or peas. My kids love it as do the adults. I have made many times.
  • tarathedoula
    17 SEP, 2013
    I've made this at least a dozen times. I leave off the bread crumbs and sprinkle extra cheese on the top. I've made it with lots of variations of cheese. A great way to use up all those little bits of cheese in the fridge.
  • Chrissy Guthrie
    25 DEC, 2012
    This is the last time I get a recipe from this website. Another bland disappointment. I spent a lot of money for the cheeses to make this dish for Christmas dinner, everyone ate one bite and all agreed it was yuck! The cheeses are a bad combo, way too rich, no flavor that pops in your mouth. This is not the first or second recipe that has been a time consuming disappointment. Martha, please stick to decorating!
  • melbelle24
    25 JAN, 2012
    I would definitely agree that this recipe was a bit bland and 6 slices of bread was way too much. It was definitely more tasty with more salt, but that shouldn't be a solution...I think all the white bread, pasta and a bland sauce lead to a very generic macaroni recipe
  • MS112607271
    21 NOV, 2011
    This is definitely a crowd pleaser at my home, my kids and their friends love it! I use less bread for the crumbs and sometimes substitute one cheese when all are not available at my local supermarket. If it was bland for some may be due to the cheese quality...
  • AdriBurns
    30 JUN, 2011
    Despite the rich flavored cheeses, this dish tasted very bland and was missing a lot of flavor. I actually doubled the recipe and made one to freeze for future use. I'm dreading having to pull it out, but the kids did seem to like it. I won't make it again though.
  • momtoprincesses
    10 MAR, 2011
    This was delicious! I used 1% milk and only 4 slices of bread because they were large slices. The second time I tried the recipe, I used whole wheat pasta and it was still yummy! Even better the second day when warmed in the oven--it forms this crusty cheesy goodness.

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