Triple-Cheese Macaroni Recipe

4.5 22 23
Triple-Cheese Macaroni Recipe
Triple-Cheese Macaroni Recipe photo by Taste of Home
Publisher Photo

Triple-Cheese Macaroni Recipe

Read Reviews
4.5 22 23
Publisher Photo
No truly Southern meal is complete without macaroni and cheese. Three types of cheese and a squirt of mustard make this comforting dish sing!
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

Ingredients

  • 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

Directions

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.
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.
Originally published as Triple-Cheese Macaroni in Taste of Home April/May 2005, p33

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.

  • 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.
Originally published as Triple-Cheese Macaroni in Taste of Home April/May 2005, p33

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Reviews forTriple-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!!"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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"

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

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

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

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

MY REVIEW
tlmcph@msn.com 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."

MY REVIEW
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!!!"

MY REVIEW
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."

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

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

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