Macaroni And Three Cheeses Recipe

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Gallery Macaroni and Three Cheeses Credit: John Kernick Recipe Summary prep: 25 mins total: 45 mins Servings: 8

Ingredients Ingredient Checklist 6 tablespoons unsalted butter, plus more for baking dish Coarse salt and ground pepper 1 pound medium pasta shells 1/4 cup all-purpose flour 1 teaspoon dry mustard powder 4 cups whole milk 4 ounces sharp white cheddar cheese, coarsely grated (1 cup) 4 ounces Havarti cheese, coarsely grated (1 cup) 4 ounces Muenster cheese, coarsely grated (1 cup) 1 teaspoon Worcestershire sauce 6 slices white sandwich bread

Gallery Macaroni and Three Cheeses Credit: John Kernick

Recipe Summary prep: 25 mins total: 45 mins Servings: 8

Gallery

Macaroni and Three Cheeses      Credit: John Kernick  

Macaroni and Three Cheeses

Credit: John Kernick

Macaroni and Three Cheeses

Recipe Summary prep: 25 mins total: 45 mins Servings: 8

Recipe Summary

prep: 25 mins total: 45 mins

Servings: 8

prep: 25 mins

total: 45 mins

prep:

25 mins

total:

45 mins

Servings: 8

8

Ingredients

Ingredients

• 6 tablespoons unsalted butter, plus more for baking dish Coarse salt and ground pepper 1 pound medium pasta shells 1/4 cup all-purpose flour 1 teaspoon dry mustard powder 4 cups whole milk 4 ounces sharp white cheddar cheese, coarsely grated (1 cup) 4 ounces Havarti cheese, coarsely grated (1 cup) 4 ounces Muenster cheese, coarsely grated (1 cup) 1 teaspoon Worcestershire sauce 6 slices white sandwich bread

Directions

Preheat oven to 400 degrees. Bring a large pot of water to a boil. Butter a shallow 4-quart baking dish (oval or 9-by-13-inch rectangle); set aside.

Generously salt boiling water; add pasta. Cook, according to package instructions, until 2 minutes short of al dente. Drain pasta, and return to pot.

While pasta is cooking, melt butter in a large saucepan over medium. Transfer 2 tablespoons melted butter to a small bowl; set aside for topping. Add flour and mustard powder to remaining butter in saucepan. Cook, whisking, 1 minute (do not let flour darken). Whisk in milk. Bring to a boil; reduce heat to medium-low, and simmer until sauce is thickened, 2 to 3 minutes.

Remove sauce from heat. Gradually whisk in cheeses; add Worcestershire sauce, and season generously with salt and pepper. Add sauce to pasta, and toss to combine; transfer to prepared baking dish.

Place bread in food processor; pulse until very coarse crumbs form (you should have about 3 cups). Add reserved melted butter, and pulse just to moisten. Scatter crumbs over pasta in baking dish. (If making ahead, cover and refrigerate up to 1 day.)

Place dish on a rimmed baking sheet, and bake until topping is golden and sauce is bubbling, 15 to 20 minutes. (If refrigerated, bake for 30 to 35 minutes.) Cool 5 minutes before serving.

Reviews (29)

 Add Rating & Review     379 Ratings   5 star values:        61    4 star values:        76    3 star values:        148    2 star values:        70    1 star values:        24        

Load More Reviews

Reviews (29)

Add Rating & Review     379 Ratings   5 star values:        61    4 star values:        76    3 star values:        148    2 star values:        70    1 star values:        24       

Add Rating & Review

379 Ratings 5 star values: 61 4 star values: 76 3 star values: 148 2 star values: 70 1 star values: 24

379 Ratings 5 star values: 61 4 star values: 76 3 star values: 148 2 star values: 70 1 star values: 24

379 Ratings 5 star values: 61 4 star values: 76 3 star values: 148 2 star values: 70 1 star values: 24

• 5 star values: 61 4 star values: 76 3 star values: 148 2 star values: 70 1 star values: 24

  Martha Stewart Member     Rating: 1 stars       12/28/2018   OK, used the best cheese I could possibly find. I anticipated blandness (reading these reviews) so I put in some red pepper, white pepper and used the sharpest cheese possible. BLAND. This was a grainy textured mixture as well. It wasn't horrible. It just isn't something I'm going to make again. Period.  
  
  Martha Stewart Member     Rating: 5 stars       08/18/2017   I've made this recipe multiple times and with a few modifications it turns out beautifully every time. In regard to the breadcrumbs, I use local a sliced white Italian bread that's gone a little stale. I cube the bread and spread the bread cubes on a large baking sheet and broil until brown and flip and do the same to the other side. I'll put the toasted bread cubes, herbs de Provence, juice of a small lemon, S&P and a good pour of EVOO into my blender and pulse. Browns nicely without being dry or bland. I use about 2 cups of organic 2% or whole milk. I'll add 1/4 cup of chicken stock. I gradually add more milk and stock, just eyeballing it. With the cheese, I use a 10 oz block of sharp kosher cheddar and 6 oz of black pepper Toscano pecorino cheese and a little bit of Parmesan. Add plenty of black pepper and adjust salt to your cheese's saltiness. To those who say it's bland, I highly suggest trying different cheeses. Havarti and Munster tend to be very mild cheeses. Try more robust white cheeses and mixing in a good sharp cheddar versus a white.  
  
  Martha Stewart Member     Rating: Unrated       05/15/2016   This is delicious as written. I do modify the bread crumb topping, using less bread and adding olive oil, herbs de provence, and salt & pepper. Salt and pepper generously if you think it is bland. Mac 'n cheese is not supposed to be spicy or anything. It is wonderfully rich and comforting as is. I maybe use a little extra of each cheese type, and I buy the good varieties. Sometimes I add diced ham or peas. My kids love it as do the adults. I have made many times.  
  
  Martha Stewart Member     Rating: Unrated       02/19/2015   So disappointed,..bland and frankly disgusting. I could have made a boxed mac & cheese, w/ an egg & extra chedder and it woulda been 10 times better. Don't waste ya money, or ya time.  
  
  Martha Stewart Member     Rating: Unrated       09/17/2013   I've made this at least a dozen times. I leave off the bread crumbs and sprinkle extra cheese on the top. I've made it with lots of variations of cheese. A great way to use up all those little bits of cheese in the fridge.  
  
  Martha Stewart Member     Rating: Unrated       12/25/2012   This is the last time I get a recipe from this website. Another bland disappointment. I spent a lot of money for the cheeses to make this dish for Christmas dinner, everyone ate one bite and all agreed it was yuck! The cheeses are a bad combo, way too rich, no flavor that pops in your mouth. This is not the first or second recipe that has been a time consuming disappointment. Martha, please stick to decorating!  
  
  Martha Stewart Member     Rating: Unrated       01/25/2012   I would definitely agree that this recipe was a bit bland and 6 slices of bread was way too much. It was definitely more tasty with more salt, but that shouldn't be a solution...I think all the white bread, pasta and a bland sauce lead to a very generic macaroni recipe  
  
  Martha Stewart Member     Rating: Unrated       11/21/2011   This is definitely a crowd pleaser at my home, my kids and their friends love it! I use less bread for the crumbs and sometimes substitute one cheese when all are not available at my local supermarket. If it was bland for some may be due to the cheese quality...  
  
  Martha Stewart Member     Rating: 1 stars       06/30/2011   Despite the rich flavored cheeses, this dish tasted very bland and was missing a lot of flavor. I actually doubled the recipe and made one to freeze for future use. I'm dreading having to pull it out, but the kids did seem to like it. I won't make it again though.  
  
  Martha Stewart Member     Rating: Unrated       03/10/2011   This was delicious! I used 1% milk and only 4 slices of bread because they were large slices. The second time I tried the recipe, I used whole wheat pasta and it was still yummy! Even better the second day when warmed in the oven--it forms this crusty cheesy goodness.  
  
  Martha Stewart Member     Rating: Unrated       12/13/2010   I tried this recipe for Thanksgiving and it was such a hit that it's been requested for Christmas too. I used sharp yellow, white cheddar and muenster cheeses and it was just delicious. I see it on the menu for all our family get togethers going forward.  
  
  Martha Stewart Member     Rating: Unrated       11/20/2008   Good, but a little bland. I might try more sharper cheese next time, or perhaps some cayenne.  
  
  Martha Stewart Member     Rating: Unrated       10/29/2008   I added cooked and diced ham, and it turned out really good. I also used mostly sharp cheddar cheese and some muenster. I think next time I'll try another cheese in place of the muenster and maybe a little cayenne pepper to the sauce.  
  
  Martha Stewart Member     Rating: Unrated       10/19/2008   Eliminate the flour, use 1 cup of milk (try 2%) and go easy on the breadcrumbs. My mom was a professional cateress and an expert with M  
  
  Martha Stewart Member     Rating: Unrated       09/23/2008   tliloia, You used boxed mac and cheese? This is one of the very easiest dishes to make from scratch. And it tastes so much better when you use good, sharp cheddar. English cheddar is the best. And it should be nicce and sticky, not runny. My granny taught me this dish as one of the first I learned.  
  
  Martha Stewart Member     Rating: Unrated       09/17/2008   honeyfresh.....don't give up so easily. Try using 1/2 whole and 1/2 low fat milk. Also, try using stronger cheese like sharp cheddar. I prefer a saucier mac n cheese so it does not seem so heavy, try having noodles freshly drained, not rinsed and the sauce piping hot. Poor sauce over noodles, put cheese on top and straight into the oven for only a few minuted to melt cheese on top  
  
  Martha Stewart Member     Rating: Unrated       03/18/2008   I recently tried this and I wasn't impressed. I found it to be quite flavorless and heavy. I wouldn't make it again.  
  
  Martha Stewart Member     Rating: Unrated       02/04/2008   A tasty and easy-to-make alternative to boxed mac  
  
  Martha Stewart Member     Rating: Unrated       01/29/2008   There's no reason to add cold water to the flour before adding it to the butter. Just whisk the flour and mustard (or nutmeg) into the butter, letting the flour cook a bit to rid itself of that raw taste, and then whisk in the milk...if you keep whisking the milk, flour and butter, there will be no lumps, just a nice, thickened white sauce.  
  
  Martha Stewart Member     Rating: Unrated       01/27/2008   Waht happened to the rest of my text? I read other comments and used the crumbs and extra cheese topping. Added cream before baking and used sharp cheddar plus provolone plus real parmesan plus diced sauted procuitto. My mom was a great cook but this recipe is better than any I remember. Real comfort.  
  
  Martha Stewart Member     Rating: Unrated       01/27/2008   This now is my mother's favorite macaroni and cheese. In fact, she had 2 and 1/2 helpings. Mom is 90. Of course we all enjoyed it very much.  
  
  Martha Stewart Member     Rating: Unrated       01/22/2008   In place of the bread I use Italian Breadcrumbs and Parmesan/Romano grated cheese with 2 tbs. of butter. Mix 3/4 cup breadcrumbs and 1/4 cup grated cheese, add the butter and place in microwave for a few seconds to melt the butter ~ mix together and spread over the top of the mac  
  
  Martha Stewart Member     Rating: Unrated       01/06/2008   This was good - the texture was just right. I would recommend using less bread and also cheeses with more flavor. I used colby, monterey jack and havarti which did not provide a strong enough cheese taste.  
  
  Martha Stewart Member     Rating: Unrated       12/31/2007   This was DELICIOUS! I used 4 pcs of bread instead of 6 and I added diced ham. I also replaced the meunster cheese with fontina. Great recipe.  
  
  Martha Stewart Member     Rating: Unrated       12/28/2007   My daughter (the mac n'cheese expert) requests this every year for her birthday dinner. I omit the bread slices and add extra cheeses to the top. The cheeses melt and form a great crusty, gooey topping!  
  
  Martha Stewart Member     Rating: Unrated       12/10/2007   Tasty to the tenth power. I used nutmeg, too. I'll reduce the number of bread slices to four next timen n n n n n six seems too many and didn't toast as well as I think fewer might. Highly recommendn n n n n n good enough for close friends and family affairs, even if it is mac-n-cheese. Served with salad greens. Thinking about using imported ham in the next one, possibly crumbled on top.  
  
  Martha Stewart Member     Rating: Unrated       11/17/2007   Terrrific recipe! Very tasty! I used freshly grated Nutmeg, instead of Dry mustard, which gave it a warm flavour! It is very important to taste the sauce  
  
  Martha Stewart Member     Rating: Unrated       11/15/2007   This is a great recipe. this was my first time cooking mac and cheese so when you mix the flour make sure you add a little cold water in order to make sure that the flour does not clump before you add to butter. Also, it was nice and cheesey but when cooking with dairy you may need to add extra salt/pepper when cooking. Again, this was my first time so hopefully I did everything correct -d  
  

  Martha Stewart Member

  Rating: 1 stars 12/28/2018

OK, used the best cheese I could possibly find. I anticipated blandness (reading these reviews) so I put in some red pepper, white pepper and used the sharpest cheese possible. BLAND. This was a grainy textured mixture as well. It wasn’t horrible. It just isn’t something I’m going to make again. Period.

Rating: 1 stars

Rating: 5 stars 08/18/2017

I’ve made this recipe multiple times and with a few modifications it turns out beautifully every time. In regard to the breadcrumbs, I use local a sliced white Italian bread that’s gone a little stale. I cube the bread and spread the bread cubes on a large baking sheet and broil until brown and flip and do the same to the other side. I’ll put the toasted bread cubes, herbs de Provence, juice of a small lemon, S&P and a good pour of EVOO into my blender and pulse. Browns nicely without being dry or bland. I use about 2 cups of organic 2% or whole milk. I’ll add 1/4 cup of chicken stock. I gradually add more milk and stock, just eyeballing it. With the cheese, I use a 10 oz block of sharp kosher cheddar and 6 oz of black pepper Toscano pecorino cheese and a little bit of Parmesan. Add plenty of black pepper and adjust salt to your cheese’s saltiness. To those who say it’s bland, I highly suggest trying different cheeses. Havarti and Munster tend to be very mild cheeses. Try more robust white cheeses and mixing in a good sharp cheddar versus a white.

Rating: 5 stars

Rating: Unrated 05/15/2016

This is delicious as written. I do modify the bread crumb topping, using less bread and adding olive oil, herbs de provence, and salt & pepper. Salt and pepper generously if you think it is bland. Mac ’n cheese is not supposed to be spicy or anything. It is wonderfully rich and comforting as is. I maybe use a little extra of each cheese type, and I buy the good varieties. Sometimes I add diced ham or peas. My kids love it as do the adults. I have made many times.

Rating: Unrated

Rating: Unrated 02/19/2015

So disappointed,..bland and frankly disgusting. I could have made a boxed mac & cheese, w/ an egg & extra chedder and it woulda been 10 times better. Don’t waste ya money, or ya time.

Rating: Unrated 09/17/2013

I’ve made this at least a dozen times. I leave off the bread crumbs and sprinkle extra cheese on the top. I’ve made it with lots of variations of cheese. A great way to use up all those little bits of cheese in the fridge.

Rating: Unrated 12/25/2012

This is the last time I get a recipe from this website. Another bland disappointment. I spent a lot of money for the cheeses to make this dish for Christmas dinner, everyone ate one bite and all agreed it was yuck! The cheeses are a bad combo, way too rich, no flavor that pops in your mouth. This is not the first or second recipe that has been a time consuming disappointment. Martha, please stick to decorating!

Rating: Unrated 01/25/2012

I would definitely agree that this recipe was a bit bland and 6 slices of bread was way too much. It was definitely more tasty with more salt, but that shouldn’t be a solution…I think all the white bread, pasta and a bland sauce lead to a very generic macaroni recipe

Rating: Unrated 11/21/2011

This is definitely a crowd pleaser at my home, my kids and their friends love it! I use less bread for the crumbs and sometimes substitute one cheese when all are not available at my local supermarket. If it was bland for some may be due to the cheese quality…

Rating: 1 stars 06/30/2011

Despite the rich flavored cheeses, this dish tasted very bland and was missing a lot of flavor. I actually doubled the recipe and made one to freeze for future use. I’m dreading having to pull it out, but the kids did seem to like it. I won’t make it again though.

Rating: Unrated 03/10/2011

This was delicious! I used 1% milk and only 4 slices of bread because they were large slices. The second time I tried the recipe, I used whole wheat pasta and it was still yummy! Even better the second day when warmed in the oven–it forms this crusty cheesy goodness.

Rating: Unrated 12/13/2010

I tried this recipe for Thanksgiving and it was such a hit that it’s been requested for Christmas too. I used sharp yellow, white cheddar and muenster cheeses and it was just delicious. I see it on the menu for all our family get togethers going forward.

Rating: Unrated 11/20/2008

Good, but a little bland. I might try more sharper cheese next time, or perhaps some cayenne.

Rating: Unrated 10/29/2008

I added cooked and diced ham, and it turned out really good. I also used mostly sharp cheddar cheese and some muenster. I think next time I’ll try another cheese in place of the muenster and maybe a little cayenne pepper to the sauce.

Rating: Unrated 10/19/2008

Eliminate the flour, use 1 cup of milk (try 2%) and go easy on the breadcrumbs. My mom was a professional cateress and an expert with M

Rating: Unrated 09/23/2008

tliloia, You used boxed mac and cheese? This is one of the very easiest dishes to make from scratch. And it tastes so much better when you use good, sharp cheddar. English cheddar is the best. And it should be nicce and sticky, not runny. My granny taught me this dish as one of the first I learned.

Rating: Unrated 09/17/2008

honeyfresh…..don’t give up so easily. Try using 1/2 whole and 1/2 low fat milk. Also, try using stronger cheese like sharp cheddar. I prefer a saucier mac n cheese so it does not seem so heavy, try having noodles freshly drained, not rinsed and the sauce piping hot. Poor sauce over noodles, put cheese on top and straight into the oven for only a few minuted to melt cheese on top

Rating: Unrated 03/18/2008

I recently tried this and I wasn’t impressed. I found it to be quite flavorless and heavy. I wouldn’t make it again.

Rating: Unrated 02/04/2008

A tasty and easy-to-make alternative to boxed mac

Rating: Unrated 01/29/2008

There’s no reason to add cold water to the flour before adding it to the butter. Just whisk the flour and mustard (or nutmeg) into the butter, letting the flour cook a bit to rid itself of that raw taste, and then whisk in the milk…if you keep whisking the milk, flour and butter, there will be no lumps, just a nice, thickened white sauce.

Rating: Unrated 01/27/2008

Waht happened to the rest of my text? I read other comments and used the crumbs and extra cheese topping. Added cream before baking and used sharp cheddar plus provolone plus real parmesan plus diced sauted procuitto. My mom was a great cook but this recipe is better than any I remember. Real comfort.

This now is my mother’s favorite macaroni and cheese. In fact, she had 2 and 1/2 helpings. Mom is 90. Of course we all enjoyed it very much.

Rating: Unrated 01/22/2008

In place of the bread I use Italian Breadcrumbs and Parmesan/Romano grated cheese with 2 tbs. of butter. Mix 3/4 cup breadcrumbs and 1/4 cup grated cheese, add the butter and place in microwave for a few seconds to melt the butter ~ mix together and spread over the top of the mac

Rating: Unrated 01/06/2008

This was good - the texture was just right. I would recommend using less bread and also cheeses with more flavor. I used colby, monterey jack and havarti which did not provide a strong enough cheese taste.

Rating: Unrated 12/31/2007

This was DELICIOUS! I used 4 pcs of bread instead of 6 and I added diced ham. I also replaced the meunster cheese with fontina. Great recipe.

Rating: Unrated 12/28/2007

My daughter (the mac n’cheese expert) requests this every year for her birthday dinner. I omit the bread slices and add extra cheeses to the top. The cheeses melt and form a great crusty, gooey topping!

Rating: Unrated 12/10/2007

Tasty to the tenth power. I used nutmeg, too. I’ll reduce the number of bread slices to four next timen n n n n n six seems too many and didn’t toast as well as I think fewer might. Highly recommendn n n n n n good enough for close friends and family affairs, even if it is mac-n-cheese. Served with salad greens. Thinking about using imported ham in the next one, possibly crumbled on top.

Rating: Unrated 11/17/2007

Terrrific recipe! Very tasty! I used freshly grated Nutmeg, instead of Dry mustard, which gave it a warm flavour! It is very important to taste the sauce

Rating: Unrated 11/15/2007

This is a great recipe. this was my first time cooking mac and cheese so when you mix the flour make sure you add a little cold water in order to make sure that the flour does not clump before you add to butter. Also, it was nice and cheesey but when cooking with dairy you may need to add extra salt/pepper when cooking. Again, this was my first time so hopefully I did everything correct -d

All Reviews for Macaroni and Three Cheeses

• of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Macaroni and Three Cheeses

• of Reviews

  Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest