Baked Macaroni and Cheese with Triple Cheese Blend

Prep: 15 minCook: 30 min4 servingsmediumAmerican
Baked Macaroni and Cheese with Triple Cheese Blend

This rich and creamy baked macaroni and cheese combines al dente pasta with a luxurious three-cheese sauce made from sharp cheddar, heavy cream, and a blend of shredded cheeses. The dish is seasoned with garlic powder and white pepper for depth, then baked until golden and bubbly on top. Perfect for family dinners, potlucks, or as a comforting side dish, this version delivers the ultimate cheese pull with its generous cheese-to-pasta ratio and smooth, velvety texture.

VegetarianNut-Free

Ingredients

4 servings
  • 6 cups macaroni pasta, cooked al dente
    penne pasta1:1vegetarian

    different shape

  • ½ cup heavy whipping cream
  • 2 cups cheddar cheese, sharp
    gruyere1:1vegetariandairy-free

    nuttier flavor

    Full guide →
  • 1 teaspoon white ground pepper
  • 1 teaspoon garlic powder
  • 24 ounces shredded cheese
    gruyere1:1vegetariandairy-free

    nuttier flavor

    Full guide →
  • salt, to taste(optional)

Instructions

  1. 1

    Preheat oven to 350°F

  2. 2

    Cook macaroni noodles according to package instructions, drain and set aside

  3. 3

    In a medium saucepan over medium heat, add heavy whipping cream and cheddar cheese and stir until melted and creamy

  4. 4

    Add cooked macaroni noodles to the saucepan and mix until combined with the sauce

  5. 5

    Stir in shredded cheese and season with white ground pepper, garlic powder, and salt to taste

  6. 6

    Cook for an additional 3-4 minutes or until cheese is melted and bubbly

  7. 7

    Transfer the mixture into a 9×13 inch baking dish and spread evenly

  8. 8

    Sprinkle extra shredded cheese over the top

  9. 9

    Bake for 15 minutes or until golden and bubbly

  10. 10

    Serve warm

Tips

Tip 1

Cook pasta just until al dente as it will continue cooking in the oven and absorb the cheese sauce.

Tip 2

Reserve some pasta water to thin the sauce if it becomes too thick while mixing.

Tip 3

Use freshly shredded cheese instead of pre-shredded for better melting and creamier texture.

Good to Know

Storage

Refrigerate leftovers for up to 3 days in covered container. Reheat in oven at 325°F until warmed through.

Make Ahead

Can be assembled up to 1 day ahead. Cover and refrigerate, then bake as directed adding 5-10 extra minutes.

Serve With

Serve immediately while hot and cheese is bubbly. Pairs well with roasted vegetables or salad.

Common Mistakes

Watch

Don't overcook the pasta initially to avoid mushy texture after baking.

Watch

Add cheese gradually to prevent sauce from breaking or becoming grainy.

Substitutions

Dairy-Free Swaps

heavy cream→
half-and-half1:1vegetariandairy-free

slightly less rich

Full guide →
cheddar cheese→
gruyere1:1vegetariandairy-free

nuttier flavor

Full guide →

General Alternatives

macaroni→
penne pasta1:1vegetarian

different shape

Full guide →
Find more substitutions →

FAQ

Can I freeze this mac and cheese?

Yes, freeze assembled dish up to 2 months. Thaw overnight in refrigerator before baking. Add 10-15 extra minutes to baking time.

What if my cheese sauce is too thick?

Gradually add reserved pasta water or warm milk, one tablespoon at a time, stirring constantly until desired consistency is reached.

How long will leftovers keep?

Properly stored leftovers keep in refrigerator for 3-4 days. Reheat portions in microwave or oven until heated through.