This 3 cheese baked macaroni and cheese takes me right back to my childhood. It is quite possible that I was made of macaroni and cheese until I was a teenager. It was a lunch and dinner staple in my house, and I never complained when my mom pulled out that familiar blue box.
Reconnecting with Macaroni and Cheese
Now, being a mom of 3 kids myself, I have reverted to my childhood ways and ingested more macaroni and cheese than I care to admit. This recipe, however, is quite a few steps above its cheaper counterparts.
This is by far my favorite recipe. It is casual enough to whip up for an easy dinner, easy enough to make ahead and serve later, and convenient enough to take to a potluck, holiday, or party.
I love this recipe so much that I am adding it to my Easter menu this year. I made it just a few days ago, and my family went crazy!
The Secret of 3 Cheese Baked Macaroni and Cheese
Can you guess the 3 cheeses in this 3 Cheese Baked Macaroni and Cheese? They’re nothing fancy like gruyere or brie, although those two cheeses make some phenomenal mac and cheese.
If given enough time, I bet you could figure them out. They’re really not hard. In fact, you may have all 3 of them in your fridge right now.Â
Step 1: Cook Macaroni and Add Cheese
First, you’ll need a regular-sized box of elbow noodles (16 oz). Prepare them according to the package directions.
Helpful Tip: “To get ahead in my holiday prep or if I just need to save some time in general, I put this together a day ahead and cover it with foil.”
Once those are done, add in 16 oz of reduced-fat Velveeta cheese. Cut it into cubes so that it will melt easily in the oven.
Now add in 2 cups of 2% cottage cheese (did you guess that one?) and 2 cups of light sour cream. You will need to crack in one egg because it will act as the binding agent among the noodles.
Top the bowl off with 2 cups of shredded cheddar cheese. I like to use sharp cheddar cheese, but mild cheese is fine, too. Throw in a teaspoon each of salt and pepper.
Step 2: Bake 3 Cheese Macaroni and Cheese
Mix it all together and spread it out into a deep casserole dish. If you’re ready to eat the macaroni and cheese right away, bake it at 350 degrees for 50 minutes.
To get ahead in my holiday prep or if I just need to save some time in general, I put this together a day ahead and cover it with foil. It keeps just fine in the refrigerator for up to 24 hours and makes prepping dinner the next day a cinch!
Would you look at this ooey, gooey, cheesy goodness? It’s like heaven in a dish! Holy cow, serve this to your guests, and they’ll invite themselves over regularly!
Step 3: Serve the Macaroni with an Entree and Enjoy!
I did a practice run of my Easter menu last Sunday and think the 3 cheese baked macaroni and cheese will complement my Coca-Cola glazed ham and oven-roasted brussel sprouts perfectly.Â
I also made an apple, broccoli, and horseradish slaw and my 4-step creamy pistachio and coconut cake for dessert. My family cleared their plates and asked for seconds! I guess that’s a good sign!
A Versatile Dish for Any Occasion
By no means does this macaroni and cheese have to be served for Easter! It’s a perfect side dish for a summer BBQ with 3 ingredient tangy marinated chicken or a vegetarian’s delight when served with this infamous apple and blue cheese salad.
By the way, this 3 cheese baked macaroni and cheese is a real treat to take to a new mommy. I have had several friends give birth in the last couple of months, and many of them ask for comfort food that is easy to heat and reheat.
I hope this recipe can make its debut in your home soon! Happy Cooking, y’all!
P.S. If you enjoyed this recipe, please leave a comment below. I would love to hear from you!
