30-Minute Creamy Three-Cheese Macaroni
This rich and creamy mac and cheese features a luxurious three-cheese blend of white cheddar, Romano, and cream cheese in a silky heavy cream sauce. The spiral macaroni holds onto every bit of the velvety cheese sauce, creating the perfect comfort food experience. Seasoned with garlic and onion powder, this restaurant-style version delivers indulgent flavors that make it ideal for family dinners or special occasions when you want something truly satisfying.
Ingredients
- ⅓ cup butter
- 12 oz spiraled macaroni pasta
- ⅓ cup Romano cheese, gratedParmesan cheese1:1flavor
note: similar sharp flavor
- ¾ tsp garlic powder
- ⅓ tsp Himalayan pink salt
- 1 ½ cups white cheddar cheese, gratedyellow cheddar1:1appearance
note: taste identical
- water
- 1 ½ tbsp all-purpose flour
- ⅓ tsp white pepper, ground
- ⅓ tsp onion powder
- ⅓ cup cream cheese
- 1 ½ cups heavy cream
Instructions
- 1
Bring a pot of water to a boil and add pasta, cooking according to package directions with optional teaspoon of oil to prevent sticking
- 2
Rinse cooked pasta with cool water and set aside
- 3
Melt butter in saucepan over low-medium heat until just dissolved
- 4
Stir in flour, white pepper, garlic powder, salt, and onion powder until smooth paste forms
- 5
Pour in heavy cream slowly while stirring continuously until light and creamy
- 6
Add grated white cheddar cheese, cream cheese, and Romano cheese, stirring until fully melted
- 7
Remove from heat and pour cheese sauce over cooked macaroni
- 8
Mix until pasta is evenly coated
- 9
Sprinkle extra cheese on top before serving if desired
Tips
Add a teaspoon of oil to the boiling water to prevent pasta from sticking together during cooking
Stir the heavy cream slowly and continuously to ensure a smooth, lump-free cheese sauce
Remove the sauce from heat once cheeses are melted to prevent the sauce from breaking or becoming grainy
Good to Know
Refrigerate leftovers for up to 3 days in covered container
Can prepare cheese sauce up to 2 hours ahead and reheat gently before combining with pasta
Serve immediately while hot for best texture and flavor
Common Mistakes
Keep heat at low-medium to avoid breaking the cheese sauce
Stir cream slowly to prevent lumps from forming
Substitutions
note: taste identical
note: classic mac and cheese shape
FAQ
Can I make this ahead of time?
You can prepare the cheese sauce up to 2 hours ahead and reheat gently before mixing with freshly cooked pasta for best results.
What if my cheese sauce breaks or becomes grainy?
Remove from heat immediately and whisk vigorously. If still broken, strain the sauce and whisk in a tablespoon of cold cream.
How long will leftovers keep?
Store covered in the refrigerator for up to 3 days. Reheat gently with a splash of cream or milk to restore creaminess.