Scrumptious 3 Cheese Baked Macaroni and Cheese


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.

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 it's 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!

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.

Step 1: Add Cook Macaroni and Add Cheese

Adding Velveeta to Macaroni and Cheese

First you'll need a regular size 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 is fine too. Throw in a teaspoon each of salt and pepper.

Step 2: Bake 3 Cheese Macaroni and Cheese

Mix it altogether 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're going to 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 macaroni and cheese will compliment my Coca-Cola glazed ham and oven roasted brussel sprouts perfectly.

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!

3 Cheese Baked Macaroni and Cheese

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, the 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 are 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!

3 Cheese Baked Macaroni and Cheese

Heidi Davison
This 3 cheese baked macaroni and cheese is the perfect recipe for a casual dinner, a holiday side dish, or a comforting meal to take to a sick friend or new mommy.
5 from 3 votes
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Entree/Side dish
Cuisine American
Servings 8 -10


  • 1 box elbow noodles cooked 16 oz package
  • 16 oz reduced fat Velveeta cheese cubed
  • 2 cups 2% cottage cheese
  • 2 cups light sour cream
  • 1 egg
  • 1 teaspoon each salt and pepper
  • 16 oz shredded cheddar cheese


  • Preheat oven to 350.
  • Prepare elbow noodles according to package instructions.
  • Combine all ingredients in a large bowl.
  • Stir to make sure egg is evenly dispersed.
  • Bake at 350 for 50 minutes or until bubbling.

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  • What can I substitute for cottage cheese?

  • 5 stars
    Great recipe!! My family loves this! It’s now my go to whenever we have a group! Thanks for sharing it ❤️

  • Can I partially bake it at home then finish baking it and serve hot at my family’s Easter gathering? Also do you use a 9 x 13 baking dish? Thank you

  • Do you bake it with the foil on or off?

    • I leave it on and then take it off about half way through.

  • If I half the recipe what is the cooking time? Many thanks.

    • I would keep the cooking time the same, maybe slightly less.

  • This turned out amazing. Love this easy recipe that you don’t have to cook sauce which I can never get right. This is now my go to recipe.

  • Delicious! Not super complex, but great comfort food, and my kids loved it, so a total win in our house!

  • Hi. I love your tip about making up the day prior. Do you just prep it and then the following day actually bake it? Or do you prep it and bake it when you’re crunched for time?

    • Yes, I assemble everything, cover it in foil, and then just refrigerate it until the following day. I will let it sit out for a bit and come to room temperature before I bake it.

  • Thank you for this delicious recipe! Made this today and this is without a doubt THE BEST mac n cheese I have ever had.

    • So glad you liked it. Thanks for giving it a try!

  • Rosemary S says:

    5 stars
    Hi Heidi,
    First time viewer of your site and what a great Mac and cheese recipe! I added sautéed onions and little onion powder with pepper. (We love onion flavor). This does make a large amount so I was wondering if you can freeze after being baked? There is only 2 of us now but I love my Mac and cheese! What a delight we had for supper! Thank you!

    • Hi Rosemary! Thank you so much for trying this recipe and welcome to the site! I love the additions you made to the recipe; they sound delightful. Yes, you can freeze this recipe but you will want it well wrapped because reheating with freezer burn dilutes the favor and alters the texture. If I don’t want the full recipe, I usually half the recipe and keep extra in the fridge. It stays good for up to 4 days. I hope this helps!

  • Kelley Fanchier says:

    Rcan the cottage cheese be replaced with cream cheese or ricotta cheese. We hate cottage cheese…

    • I think ricotta cheese would be the better substitute for this recipe. However, it will alter the taste a bit.

    • This recipe calls for the 1 pound box or 16 oz package.

  • Thanks for the recipe Heidi! This was super yummy. I substituted the cottage cheese with 8 oz. of cream cheese and
    8 oz. of mascarpone cheese.

  • Wahooo! This Mac and cheese was a success tonight! We will be making this again in the future!

    • You’re hilarious! You made it already?! I’m so glad you and the kiddos enjoyed it!

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