I firmly believe mac and cheese is a must-have on any Thanksgiving table. Some people treat it like an essential side—right up there with stuffing and mashed potatoes—while others never include it. If you fall into that second camp, consider this your gentle nudge to change course. Bookmark this recipe and add it to your Thanksgiving plan: this baked three-cheese mac and cheese belongs on your menu.
This mac and cheese is rich, creamy, and full of flavor—almost sinfully good. The pasta is cooked just right and folded into a homemade cheese sauce. Don’t be intimidated: a cheese sauce from scratch is simple to make. Once you know the basic technique, you’ll find boxed mixes less tempting. Yes, there’s a time and place for Easy Mac, but when you’re making a real mac and cheese night, this from-scratch version is worth the effort.
The method is straightforward: make a roux with butter and flour, whisk in milk, let the sauce thicken, then add cheese. For a special holiday touch, this recipe uses a blend of three cheeses for depth and richness:
- Cheddar
- Gouda
- Gruyere
The gouda and gruyere in this version are aged, which adds complexity and a lovely savory character. On top, there’s an irresistible crunchy layer made from extra cheese mixed with crushed Ritz crackers tossed in melted butter. Bake until the casserole is bubbling and the topping is golden and crisp.
Serve this baked three-cheese mac and cheese at your next Thanksgiving and enjoy a comforting, crowd-pleasing side that’s sure to earn compliments.
Baked 3 Cheese Mac and Cheese
- Author: Annie Chesson
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 minutes
- Yield: 12 servings
Ingredients
- 1 pound box elbow macaroni
- 1 cup each of fresh grated cheddar, gouda, and gruyere cheese, plus a little extra of each for topping
- 1 stick of butter, divided
- 6 tablespoons flour
- 5 cups whole milk
- 1 sleeve of Ritz crackers, crushed (about 1 1/2 cups when crushed)
- 1/4 teaspoon ground nutmeg
Instructions
- Bring a large pot of salted water to a boil (it should taste like the ocean). Add the macaroni and cook at the lower end of the package time range so the pasta is al dente.
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium to medium-high heat, melt 6 tablespoons of butter. Whisk in the flour and cook for about 30 seconds, then whisk in the milk. Warming the milk first speeds the process but is optional.
- Bring the mixture to a simmer and cook until the sauce thickens, which should take no more than 5 minutes. Remove from heat, season with salt and pepper, stir in the nutmeg, and then add the grated cheddar, gouda, and gruyere (reserve a few tablespoons of each for the topping). Stir until the cheeses melt and the sauce is smooth.
- Taste and adjust seasoning with salt and pepper as needed.
- Add the drained pasta back to the pot, pour in the cheese sauce, and stir to coat evenly. Taste and adjust seasoning again if necessary.
- Transfer the mac and cheese to a 9×13-inch baking dish.
- In a bowl, melt the remaining 2 tablespoons of butter. Add the crushed Ritz crackers and toss until the crumbs are evenly coated.
- Sprinkle the reserved grated cheeses over the top of the macaroni, then add the buttered crushed Ritz crackers in an even layer.
- Bake in the preheated 350°F oven for about 25 minutes, until the casserole is hot and bubbly and the topping is golden brown.
Notes
Feel free to swap cheeses based on what you like or have on hand. Mixing textures and flavors—sharp, nutty, and creamy—creates a more interesting, delicious mac and cheese.
If you make this or any of my recipes, be sure to tag your photo on Instagram with #thegarlicdiaries!
Looking for more mac and cheese ideas? Try these variations from the same author: Crazy Easy Three Ingredient Pimento Mac and Cheese; Butternut Squash Mac and Cheese; Quinoa Mac and Cheese.