If you’re anything like me, a self-proclaimed flavor chaser, then you like a good three cheese macaroni and cheese. This particular night, I didn’t necessarily feel like jazzing it up with a bunch of seasoning, but I also did not feel like making a boring box of Velveeta or Kraft macaroni and cheese. So, I went to the fridge and joyfully laid out my cheese arsenal because, did I mention I like cheese?
Now, a baked three-cheese macaroni isn’t just a side dish; it can also be the whole meal. A baked macaroni and cheese dish is a dish that reminds you who you are when the day tries to tell you otherwise. Baked Macaroni and cheese, no matter how many cheeses, is a comfort food for the soul, and it can be made as easily or as complicated as you want it to be.
This version isn’t fussy or complicated. You don’t need a fancy mixer or a chef’s degree. All you need is a handful of cheeses, a little extra milk, a sleeve of Ritz crackers you forgot you had, and the willingness to believe that dinner can taste like you tried really hard—even when you didn’t.
Because here’s the truth nobody tells you: sometimes the best meals come from the days you can’t do everything perfectly.
The Kind of Dinner That Saves You
I remember the first time I made this baked three cheese macaroni, it wasn’t planned. I hadn’t sat down with a recipe. There was no energy for a grocery run. No patience to measure every pinch. I pulled out a box of elbow macaroni, shook it, and realized I didn’t even have enough for a big batch. I grabbed the shredded cheese bags—some cheddar, some mozzarella, a half-used Mexican blend—and shrugged. That would be enough.
I boiled the pasta to al dente because I knew it would finish cooking in the oven. I made a simple béchamel with extra milk so it wouldn’t dry out, then melted in all the cheeses—no fancy seasonings this time, just salt, pepper, and the tiniest pinch of allspice. The sauce turned silky, almost glossy.
That’s when I remembered the Ritz crackers. I crushed them up, stirred half right into the macaroni for that salty crunch, and sprinkled the rest over the top. A drizzle of melted butter, a little extra cheese, and it was ready for the oven.
It baked just long enough to get golden, and when I pulled it out, it looked like I’d put my whole foot in it. But honestly? I didn’t even take my shoes off.
Of course, by now I’ve made it a few times. My kids love it, and honestly, what kid does not love a good macaroni and cheese? Plus, homemade macaroni and cheese is better than the box every time! Bonus! It’s customizable! Use the cheeses you and your kids love!
My Secret to Extra Creamy Baked Three Cheese Macaroni
Here’s the thing about baked macaroni: it can dry out fast. Ive gone to so many cookouts and excitedly tried the mac and cheese only to be instantly dehydrated. THe outside can look beautful but the inside can be the Sahara Desert.
But, thanks to my own kitchen foul-ups, I’ve learned a few tricks to keep your three-cheese macaroni creamy:
1. Use extra milk.
If the recipe calls for 1 cup, use 1 1/2. The pasta will absorb the extra liquid as it bakes, staying tender instead of gluey.
2. Cook your noodles just to al dente.
They should have a little bite so they don’t turn to mush.
3. Don’t overbake.
Once the top is golden, you’re done. Everything inside is already cooked—there’s no need to let it dry out in the oven.
4. Sneak in a little soft cheese.
When I make this recipe, I use either a plain Laughing Cow wedge, cream cheese, or even mascarpone cheese can work. That one little addition keeps the sauce velvety.
Making Dinner Feel Like a Gift
I think about the days when my daughter is older and she’s away at college or coming home after a long week. I picture her opening the oven, seeing a pan of baked three cheese macaroni, and knowing exactly how much I love her.
That’s why I make this recipe. Because someday, she’ll remember the nights we sat at the table, tired and maybe a little overwhelmed, and still shared something warm and good.
Food doesn’t have to be complicated to feel like a gift. It just has to be yours.
How to Reheat Baked Three Cheese Macaroni
This three-cheese macaroni and cheese casserole truly reheats perfectly in the microwave or even the oven.
- Stovetop: Add a splash of milk to a saucepan and warm over low heat, stirring occasionally until creamy.
- Microwave: Heat in short bursts with a spoonful of milk stirred in.
- Oven: Cover with foil and bake at 350°F until heated through, about 20 minutes.
Why This Recipe Works Every Time
I’ve tested this baked three cheese macaroni more times than I can count. Each time, it’s reliable, forgiving, and so satisfying. Here’s why:
- The béchamel is simple and smooth, with no lumps.
- Extra milk keeps it moist.
- The cheeses melt together into a creamy blanket.
- The Ritz topping gets crunchy fast, so you don’t have to overbake.
If you ever thought homemade macaroni and cheese was complicated or time-consuming, this recipe will prove you wrong.
Serve This Three Cheese Macaroni and Cheese With
Typically, macaroni and cheese has a lot of pairing on the lunch and dinner table. Give one of these a try!
- A crisp green salad, like this refreshing cranberry walnut salad or this meaty Cobb Salad
- Delicious Parmesan roasted Carrots or Southern Candied Carrots for a real sweet treat
- Impress everyone with a Pinwheel Flank Steak Pairing
- If you’re interested in learning more about making a Bechamel, check out my post on making Bechamel. It’s all YUMMY!
Want More Comfort Food to Try?
If you love this recipe, then I know you will just love these
- Perfect Homemade Shrimp Alfredo (You can even use chicken)
- Slow Cooker Crack Chicken for an easy, creamy family favorite
- Tuna Casserole is a comfort food classic and a must-try! This recipe is meaty and creamy. You will love it!
- A side dish for the soul, Broccoli and Cheddar Casserole with a crispy Ritz topping that will have you coming back again and again.
Share Your Creation
I’d love to see how your baked three cheese macaroni turns out!
Tag your photos on Instagram with #CamillesComfortingCuisine so we can cheer each other on.
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With love—and both feet still in my shoes,
— Camille
Baked Three Cheese Macaroni With Ritz Topping
4
servings15
minutes20
minutes35
minutesCreamy macaroni baked with three cheeses and buttery Ritz crumbs—crispy, gooey, and crowd-pleasing.
Keep the screen of your device on
Ingredients
2 cups dry elbow macaroni
Salted water for boiling
2 tablespoons Butter or ghee
2 tablespoons all-purpose flour
1 1/2 cups whole milk or 1 cup milk plus 1/2 cup cream
1 plain Laughing Cow cheese wedge (optional) or (cream cheese 1 tbsp)
Pinch allspice
Salt and black pepper to taste
1 cup shredded sharp cheddar cheese
3/4 cup shredded mozzarella cheese
3/4 cup shredded cheddar cheese blend or any combination of melty cheeses
Half a sleeve of Ritz crackers, crushed
1 tablespoon melted butter
1/4 cup shredded cheese for topping
Directions
- Preheat your oven to 375°F and grease a small baking dish such as a loaf pan or 8×8 pan.
- Boil the elbow macaroni in salted water until just al dente, about 6 minutes. Drain and set aside.
- In a saucepan, melt the butter over medium heat. Add the flour and whisk for 2 to 3 minutes until it turns golden and smells nutty.
- Slowly whisk in the milk (or milk and cream mix). Cook while whisking until the mixture thickens into a smooth béchamel, about 5 to 6 minutes.
- Add a pinch of allspice, salt, and pepper to taste. Stir in the Laughing Cow wedge if using and let it melt into the sauce.
- Gradually add the cheddar, mozzarella, and cheese blend into the sauce, stirring until melted and smooth.
- Stir in the cooked macaroni and half of the crushed Ritz crackers. Mix until everything is evenly coated.
- Pour the mixture into the prepared baking dish. Top with the remaining crushed Ritz, drizzle the melted butter over the top, and sprinkle on the last bit of cheese.
- Bake uncovered for 15 to 20 minutes or just until the topping is golden brown and bubbly.
- Remove from the oven and let it rest for 5 minutes before serving.
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