Triple Threat Mac Cheese

Recipe Introduction

Quick Hook

Fancy a dish that’s pure comfort? Ever crave something cheesy, gooey, and utterly divine? This 3 mac and cheese recipe is exactly what you need.

Honestly, it's like a warm hug in a bowl.

Brief Overview

Mac and cheese, that classic dish, likely comes from Europe. It’s elevated here with a three cheese mac and cheese blend.

This recipe is medium difficulty, taking about 50 minutes to make. It yields 6 generous servings, perfect for sharing.

Main Benefits

This creamy mac and cheese is not just tasty; it's soul soothing. It's packed with calcium from all that cheese. Serve it at your next potluck or family gathering.

What makes this recipe special is the gourmet mac and cheese blend of cheeses.

I remember one time I made this for a friend who was having a really rough day. One bite, and her face lit up! It's amazing how comfort food recipes can do that, you know?

This recipe delivers an easy mac and cheese recipe that feels so fancy.

Ready to get started with this baked mac and cheese recipe ? Let's talk ingredients. We're using a mix of sharp cheddar mac and cheese , Gruyere for that nutty flavour, and Fontina cheese mac for ultimate creaminess.

You could even call it homemade mac and cheese . Oh my gosh, I'm getting hungry just thinking about it! You know?

Ingredients & Equipment: Let's Get This Mac-n-Cheese Party Started!

Right then, let's talk about what you’ll need to whip up this three cheese mac and cheese . Honestly, nothing too crazy, but quality makes all the difference.

Main Ingredients: The Holy Trinity of Cheese

Here's what you'll need for the homemade mac and cheese:

• Elbow macaroni: 1 pound (450g) . Seriously, don't overcook it!
• Unsalted butter: 6 tablespoons (85g) .
• All-purpose flour: 1/4 cup (30g) . Plain flour, nothing fancy.
• Whole milk: 3 cups (710ml) .
• Salt: 1/2 teaspoon .
• Black pepper: 1/4 teaspoon .
• Ground nutmeg: 1/4 teaspoon . Totally optional, but it adds that little "something".
• Sharp cheddar cheese : 1 pound (450g) , shredded. Use a good mature one. The sharp cheddar mac and cheese will be more prominent that way.
• Gruyère cheese: 8 ounces (225g) , shredded. If you can't find it, Swiss will do.
• Fontina cheese: 4 ounces (115g) , shredded. This one melts like a dream. With the Fontina cheese mac , you get that creamy texture.
• Panko breadcrumbs: 1/2 cup (50g) . Optional, but they add a lovely crunch!
• Melted butter: 2 tablespoons (30g) . For those lovely golden breadcrumbs.

When it comes to the cheese, please, please use freshly grated cheese. The pre-shredded stuff has cellulose and it won't melt as nicely.

Trust me, I learned this the hard way, and my first creamy mac and cheese attempt was a grainy disaster!

Seasoning Notes: A Little Extra Love

Let's quickly touch on seasonings for this gourmet mac and cheese .

• Salt, pepper, and nutmeg are your base. Simple but effective.
• Want a bit of a kick? Add a pinch of cayenne pepper or a dash of your favourite hot sauce.
• Garlic powder? Onion powder? Go for it! A little goes a long way.

Equipment Needed: Keep It Simple, Stupid!

Okay, now for the tools. You won’t need much to make this baked mac and cheese recipe .

• Large pot: For boiling the macaroni.
• Large saucepan or Dutch oven: This is your cheese sauce HQ.
• Whisk: Essential for a lump free sauce.
• Cheese grater: Obvs!
• 9x13 inch baking dish: Perfect for baking.
• Oven: Set to 350° F ( 175° C) .

Don’t have a fancy Dutch oven? A large saucepan will work just fine. No breadcrumbs? Just skip them. This easy mac and cheese recipe should be fun, not stressful! I mean, we are after some serious comfort food recipes , right?

Cooking Method: Baking the Perfect 3 Mac and Cheese

Honestly, who doesn't love a good mac and cheese with Gruyere ? It's the ultimate comfort food recipes , right? Today, we're diving into baking homemade mac and cheese .

This ain't the blue box stuff, folks! I'm talking a seriously gourmet mac and cheese experience. I've had my fair share of mac disasters, but this recipe is foolproof.

Trust me, you'll be making three cheese mac and cheese like a pro in no time. So grab your ingredients and let's get baking! We will learn about a easy baked mac and cheese recipe .

Prep Steps for Creamy Mac and Cheese

First things first, mise en place is your best friend. Get all your cheese grated. That's 1 pound of sharp cheddar mac and cheese , 8 ounces of Gruyere, and 4 ounces of Fontina cheese mac ready to go.

Melting perfect cheeses is the key. Measure out your other ingredients too. It'll save you time and stress later. For a great easy mac and cheese recipe , preheating the oven to 350° F ( 175° C) is a must.

Grease a 9x13 inch baking dish, so the sides won't stick to your mac. Remember: A clean workspace equals a clear mind and better cooking!

step-by-step Process: Baked Mac and Cheese Recipe

1. Cook 1 pound of macaroni. But undercook it by a minute or two. Trust me on this.
2. Melt 6 tablespoons of butter. Whisk in 1/4 cup of flour for about 1- 2 minutes to form a roux.
3. Gradually whisk in 3 cups of milk. Cook until it thickens a bit, around 5- 7 minutes . Keep stirring, no lumps allowed!
4. Season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and a pinch of nutmeg if you fancy.
5. Reduce the heat to low. Stir in all that glorious cheese until it's melted and smooth. Yum!
6. Mix the macaroni and cheese sauce. Pour it into the baking dish.
7. Top with panko breadcrumbs mixed with melted butter (optional).
8. Bake for 20- 30 minutes , until golden brown and bubbly.

Pro Tips for the Best Mac

Don't let the pasta overcook! If it does, your mac and cheese will be mushy. Freshly grated cheese melts so much better than the pre-shredded stuff.

Honestly, it makes a huge difference. Want to make this ahead? Assemble everything, but don't bake it. Cover and refrigerate for up to 24 hours.

Add a few minutes to the baking time. Now go forth and bake some amazing mac!

Recipe Notes for Your Best 3 Mac and Cheese Ever

So, you're about to embark on this three cheese mac and cheese journey? Awesome! Honestly, it's easier than you think.

Here are some little nuggets of wisdom I've picked up along the way, making it perfect.

Serving it Up: Plating and Pairings

Let's talk presentation. I love serving this gourmet mac and cheese in individual ramekins for a fancy ish touch. You could also bake it in a cast iron skillet for that rustic, comfort food recipes vibe.

Pair it with a simple side salad. A bright vinaigrette cuts through the richness. Roasted vegetables like broccoli or asparagus are also great! And a crisp glass of white wine? Chef's kiss!

Storing Your Cheesy Masterpiece

Got leftovers? Lucky you! Once cooled, store the baked mac and cheese recipe in an airtight container in the fridge for up to 3 days. For longer storage, freezing is an option.

If freezing, let it cool completely, then portion it out into freezer safe containers. Thaw overnight in the fridge before reheating.

To reheat, bake at 350° F ( 175° C) until heated through and bubbly, or microwave in bursts, stirring occasionally.

You might need to add a splash of milk to revive the creamy mac and cheese .

Mac and Cheese: Remix Edition - Variations!

Fancy a change? Swap out the Fontina cheese mac for provolone for a different flavour. Or, stir in some cooked bacon or jalapeños for a kick.

For a lighter version, use whole wheat pasta and reduce the amount of sharp cheddar mac and cheese slightly. You can also add roasted veggies to make it a more rounded meal.

Nutritional Nitty Gritty

Okay, let's be real this isn't exactly health food. Each serving is around 650-750 calories, 35-45g of protein, 40-50g of fat, and 50-60g of carbs.

But hey, it's all about balance! It is a good source of calcium from the cheese, and the protein will keep you feeling satisfied.

Plus, homemade mac and cheese is way better than the processed stuff.

Alright, that's it! Now go forth and make some amazing easy mac and cheese recipe ! Remember, cooking is all about having fun and experimenting.

This recipe makes about 6 servings of our three cheese mac .

Frequently Asked Questions

What's the best way to prevent my 3 mac and cheese from turning out grainy? I've had a few "Great British Baking Show" disasters in the past!

Ah, the dreaded grainy cheese sauce! The key is to melt the cheese over low heat and avoid boiling the sauce. High heat can cause the proteins in the cheese to seize up, resulting in a grainy texture.

Also, use freshly grated cheese instead of pre-shredded, as pre-shredded cheese contains cellulose that prevents it from melting smoothly.

Can I make this Triple Threat Mac & Cheese ahead of time?

Absolutely! You can assemble the mac and cheese in the baking dish, cover it tightly with plastic wrap, and refrigerate for up to 24 hours. When you're ready to bake, let it sit at room temperature for about 30 minutes before popping it in the oven.

You might need to add a few extra minutes to the baking time if it's straight from the fridge.

I'm trying to be a bit healthier are there any lighter substitutions I can make to this 3 mac and cheese recipe without sacrificing flavour?

You can lighten it up a bit! Try using 2% milk instead of whole milk, or even a mix of milk and chicken broth for a lighter sauce. You could also replace half of the pasta with cauliflower florets for a veggie boost.

For the cheese, consider using a reduced fat cheddar, but be mindful that it might not melt quite as smoothly.

My kids are picky eaters! Any suggestions for jazzing up this 3 mac and cheese to make it more appealing?

Kids love hidden veggies! Puree some butternut squash or sweet potato and add it to the cheese sauce they'll never know! You could also stir in some cooked bacon bits or shredded chicken for added protein and flavour.

If all else fails, a sprinkle of colourful panko breadcrumbs on top always makes it look more fun.

What's the best way to store leftover Triple Threat Mac & Cheese? And how long will it keep?

Store leftover mac and cheese in an airtight container in the refrigerator. It will keep for up to 3-4 days. When reheating, add a splash of milk or broth to help restore its creamy texture. You can reheat it in the microwave, oven, or on the stovetop.

Can I freeze this 3 mac and cheese?

While you can freeze mac and cheese, the texture might change slightly upon thawing, potentially becoming a bit more watery. For best results, cool the mac and cheese completely, then transfer it to a freezer safe container. When ready to eat, thaw overnight in the refrigerator and bake as usual.

Adding a bit of fresh cheese when reheating can help revive the creamy texture.