Table of Contents
How to Make Triple Cheese Mac
Over medium heat, melt 6 tablespoons of butter with minced garlic, then whisk in the flour to form a paste (a roux). Slowly add the milk — I prefer adding about a half-cup at a time so the sauce heats evenly and smooths out without lumps. Stir in the spicy mustard and season with salt and pepper to taste.
Cook the sauce, stirring constantly, until it thickens and becomes smooth. Let it come to a gentle boil for about a minute, then remove from heat. Add the cheeses a cup at a time, stirring until each addition melts into a glossy, creamy sauce. Start with sharp cheddar, then the American-style cheese and finally the Parmesan for a bright savory finish.
Drain the pasta and fold it into the cheese sauce until evenly coated. Transfer the mixture to a greased 13 x 9-inch baking pan. For the topping, sprinkle 1/2 cup panko bread crumbs over the surface — for extra flavor and a crispier crust, toss the crumbs with about a tablespoon of melted butter before sprinkling.
Bake in a preheated 350°F oven for about 35 minutes, until the top is golden and the casserole is bubbling around the edges. Let it rest a few minutes before serving so it sets slightly. This makes a great side dish or a hearty main for weeknight dinners.
Serve alongside a juicy burger or a fresh green salad. Leftovers reheat well and are delicious the next day.
Macaroni and Cheese Recipes
Here are a few other macaroni and cheese variations to try at home:
Instant Pot Mac and Cheese with Ham
Smoked Mac and Cheese – Over the Top Macaroni and Cheese
Cheeseburger Macaroni – Homemade Hamburger Helper
BBQ Chicken Mac and Cheese
Smoked Sausage Mac and Cheese Skillet
Triple Cheese Mac – 3 Cheese Mac & Cheese
Ingredients
- 16 ounces elbow macaroni
- 6 tablespoons butter
- 2 cloves garlic, minced
- 4 cup flour
- 3 ½ cups milk
- 8 ounces cream cheese
- ½ cup American cheese
- 1 cups sharp cheddar cheese, shredded
- ½ cup Panko bread crumbs
- ¼ cup Parmesan cheese, grated
- 1 Tablespoon spicy mustard
Instructions
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Preheat the oven to 350°F (175°C).
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Bring a large pot of salted water to a boil and cook the macaroni until al dente. Drain and set aside.
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In a Dutch oven or large saucepan, melt the butter and sauté the minced garlic briefly. Whisk in the flour to form a roux. Gradually add the milk, about a half-cup at a time, whisking to keep the sauce smooth. Stir in the spicy mustard and season with salt and pepper.
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Remove the sauce from heat and add the cheeses a little at a time, stirring until fully melted and smooth.
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Combine the cooked macaroni with the cheese sauce and transfer to a greased 13×9-inch baking dish. Mix the Parmesan with the panko (and an optional tablespoon of melted butter), then sprinkle evenly over the top.
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Bake for about 35 minutes, until the top is golden and the casserole is bubbling. Allow to rest a few minutes before serving.