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Triple-Cheese Macaroni Recipe

Triple-Cheese Macaroni Recipe

No truly Southern meal is complete without macaroni and cheese. Three types of cheese and a squirt of mustard make this comforting dish sing!
TOTAL TIME: Prep: 20 min. Bake: 25 min. YIELD:6 servings


  • 1 package (16 ounces) elbow macaroni
  • 2 eggs
  • 1 can (12 ounces) evaporated milk
  • 1/4 cup butter, melted
  • 2 tablespoons prepared mustard
  • 1 teaspoon seasoned salt
  • 1 teaspoon pepper
  • 8 ounces process cheese (Velveeta), melted
  • 2 cups (8 ounces) shredded mild cheddar cheese, divided
  • 2 cups (8 ounces) shredded sharp cheddar cheese, divided


  • 1. Cook macaroni according to package directions. Meanwhile, in a large bowl, whisk the eggs, milk, butter, mustard, seasoned salt and pepper until combined. Stir in the process cheese and 1-1/2 cups of each cheddar cheese.
  • 2. Drain macaroni; stir into cheese mixture. Pour into a greased 3-qt. baking dish. Top with remaining cheeses. Bake, uncovered, at 350° for 25-30 minutes or until cheese is melted and edges are bubbly. Yield: 6 servings.

Nutritional Facts

1-1/2 cups: 830 calories, 45g fat (30g saturated fat), 213mg cholesterol, 1368mg sodium, 67g carbohydrate (11g sugars, 3g fiber), 39g protein.

Reviews for Triple-Cheese Macaroni

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2124arizona User ID: 845443 268835
Reviewed Jul. 2, 2017

"The combination of the three cheeses in this recipe is great! We love this mac and cheese!! It's a keeper!!"

dschultz01 User ID: 1076910 143976
Reviewed May. 29, 2013

"Very good recipe, and everyone loved it when I made it on Memorial Day. No leftovers! I didn't care for the mustard taste though, so will probably leave that out next time."

deannasnz User ID: 6542477 111813
Reviewed Dec. 18, 2012

"So disappointing after the great reviews. It was decidedly dry, plus dull in flavour (apart from the rather odd tang of mustard). I felt like I'd wasted all that cheese."

skipperstrucking User ID: 4577232 56405
Reviewed Dec. 13, 2012

"Great!. I read some of the reviews before making this and they commented about how much it makes. I halved the recipe and it made enough for 4 to 6 servings. This definitely a keeper"

Gerch737 User ID: 3846900 206391
Reviewed Nov. 16, 2012

"Tomorrow will yet another round of this. Great for big groups with kids."

AidansMama723 User ID: 3411555 111809
Reviewed Oct. 21, 2012

"This recipe is a hit with all of my daycare kids!"

[email protected] User ID: 1067741 118928
Reviewed Oct. 18, 2012

"I have been looking for a great mac and cheese for years! This is it! Family loved it and it was easy and quick."

smka2000 User ID: 6778912 64013
Reviewed Aug. 18, 2012

"This has become our family's favorite macaroni and cheese recipe. It makes an entire 13x9 dish and is yummy! The recipe is perfect as is!!!"

iteach5 User ID: 6124838 143973
Reviewed Jul. 5, 2012

"This mac and cheese was amazing! I served it to house guests for July 4th week, and everyone loved it! I used 16 oz. Velveeta instead of 8 oz. and mixed all of the cheeses with the macaroni. I added a little extra cheese on top. It was deliciously cheesy and brought rave reviews from all 10 guests. This recipe makes much more than 6 servings. I had leftovers in addition to the fact that everyone had a generous serving."

katlaydee3 User ID: 3741999 143972
Reviewed Mar. 12, 2012

"This is delicious. I will definitely make again."

asheja2003 User ID: 6350899 71792
Reviewed Jan. 12, 2012

"This recipe was very good! It makes a lot though so be ready for leftovers! And it was very good the second day as well!"

bdfloyd User ID: 4644505 63996
Reviewed Dec. 24, 2011

"This is the best tasting macaroni and cheese I have ever had."

123Lon User ID: 3759556 143559
Reviewed Oct. 20, 2011

"Whew - 1,368 mg sodium - per serving no less! That's whole days sodium almost. Leave out the 1 tsp season salt, use low sodium cheese and mustard if you can find it. That should cut down on the sodium content a lot.


chirey User ID: 1371783 121972
Reviewed Jan. 28, 2011

"I found the mustard to be too overpowering and my family likes it better without it. Sometimes I add 1/2 tsp of it. I also use the shredded velveeta and just stir it in with the other cheeses instead of dirtying another dish. My other issue is that I can't see how this is only 6 servings. It makes a HUGE dish. Most 16 oz boxes are 8 serving. Maybe is this is all you are eating, but I don't know too many people who eat plain mac n cheese as a main course. (without meat) Works great for a carryin though."

Nanabird13 User ID: 4492560 143548
Reviewed Nov. 17, 2010

"Thanks-- Great idea I will do the same next time. Makes a delicious recipe easier. And I love simple and easy recipes.

Nanabird13 User ID: 4492560 63994
Reviewed Nov. 17, 2010

"The tastiest Macaroni & Cheese I have EVER tasted!"

whatever41 User ID: 5204496 63991
Reviewed Oct. 12, 2010

"I agree, the less mess the better.. using your suggestion with cheese, butter, add to macaroni. GREAT"

vewebber58 User ID: 998755 206390
Reviewed Nov. 1, 2009

"This is delicious. The only thing I did differently concerned the method of preparation......I like to eliminate dirty utensils as much as possible, so instead of melting the cheese and butter separately, I added the cubed processed cheese and the butter to the hot macaroni after draining it, and set it aside on the stove until they melted. Then I added all the other ingredients and proceeded as directed. It worked great!"

Sprowl User ID: 29186 63989
Reviewed Nov. 12, 2008

"My husband could eat the whole dish himself! My grown daughter couldn't get enough of it either. Unfortunately her three kids still like Kraft better. She used too, so there's hope yet!"

Sprowl User ID: 29186 121971
Reviewed Nov. 12, 2008

"My husband could eat the whole dish himself! My grown daughter couldn't get enough of it either. Unfortunately her three kids still like Kraft better. She used too, so there's hope yet!"

Wynded User ID: 968799 55933
Reviewed Sep. 25, 2008

"excellent dish - a new favorite for my family!"

breezybree25 User ID: 1548175 206389
Reviewed May. 30, 2008

"Dont use cheap evaporated milk It gives it a non smooth texture. Spring for the good stuff."

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