If you want mac and cheese that’s creamy, cheesy, and ridiculously comforting, this 3 cheese mac and cheese is the one. It’s made on the stovetop, weeknight-fast, and has a rich creamy sauce that turns silky and thick without baking. Then you melt in mozzarella for that gooey pull, Colby Jack for smooth creaminess, and cheddar for that classic sharp bite. If you like my popular Tini’s Mac and Cheese, you’re going to love this other viral TikTok-style version.
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Why You'll Love This 3 Cheese Mac and Cheese
I feel like I’m constantly seeing viral mac and cheese recipes on TikTok, and the three-cheese version is the one that always looks the most craveable. So I tested it and built a stovetop version that’s easier, faster, and still gives you that creamy, stretchy, ultra-cheesy result.
This recipe fixes the usual mac and cheese problems. It doesn’t turn grainy, it doesn’t dry out, and it doesn’t taste flat. The roux gives the sauce body, evaporated milk adds richness and helps keep the cheese sauce smooth, and heavy cream makes it extra silky. The seasoning mix and a little Dijon add that subtle something that makes it taste like a real recipe, not just noodles and melted cheese.
And the cheese combo is the whole point. Mozzarella brings the pull, Colby Jack melts like a dream, and cheddar gives you that bold mac and cheese flavor everyone wants. It’s creamy, gooey, and the kind of pot that disappears fast.
Simple Mac and Cheese Ingredients
- 1 lb pasta (cavatappi or macaroni)
- 1 lb mozzarella cheese, grated
- 1 lb Colby Jack cheese, grated
- ½ lb cheddar cheese, grated
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon chicken bouillon powder
- 3 tablespoon unsalted butter
- 3 tablespoon flour
- 12 oz evaporated milk
- 2 cups heavy cream
- ½ tablespoon Dijon mustard
Ingredient Notes That Make This Mac and Cheese Better
- Cavatappi vs macaroni: Cavatappi holds sauce really well and feels extra “restaurant” because the spirals grab the cheese sauce. Macaroni is classic and works perfectly, too.
- Evaporated milk: This is a secret weapon for creamy mac and cheese. It adds richness and helps create a smooth sauce that doesn’t break as easily.
- Mozzarella: Adds that gooey stretch and helps the sauce feel thick.
- Colby Jack: Melts smoothly and adds mild, creamy cheese flavor.
- Cheddar: Brings sharpness and that classic mac and cheese taste. Use a good cheddar for best flavor.
- Dijon mustard: You won’t taste “mustard,” but it boosts savory flavor and makes the cheese taste sharper and more balanced.
- Chicken bouillon powder: Adds depth and that “why is this so good?” savory hit. It’s optional, but it really works here.
How to Make 3 Cheese Mac and Cheese
Step 1: Cook the pasta
Bring a large pot of salted water to a boil. Cook the pasta until al dente, according to package directions. Drain and set aside. Pro tip: Do not overcook the pasta. Slightly firm pasta holds up better once it’s coated in hot cheese sauce.
Step 2: Mix the seasoning
In a small bowl, combine garlic powder, onion powder, paprika, and chicken bouillon powder. Set aside.
Step 3: Make the roux
In a large saucepan or deep skillet over medium heat, melt butter. Whisk in flour and cook 1 to 2 minutes, stirring constantly, until a smooth paste forms.
Step 4: Bloom the spices
Add half of the seasoning mixture into the roux and stir. This blooms the spices so they taste deeper and more flavorful.
Step 5: Build the sauce
Slowly pour in evaporated milk while whisking to prevent lumps. Add heavy cream and whisk until the sauce starts to thicken, and gently simmer.
Stir in the remaining seasoning mixture and Dijon mustard. Let simmer a few minutes until thick and creamy.
Step 6: Melt in the cheese
Reduce the heat to low. Add mozzarella, Colby Jack, and cheddar gradually, stirring constantly until fully melted and smooth.
Step 7: Add pasta
Add the cooked pasta to the cheese sauce and stir until evenly coated. Cook 1-2 minutes until everything is hot and perfectly creamy.
Serve immediately with more shredded cheese on top. Optional: broil for a minute for a crispy cheesy crust.
Pro Tips for Creamy Mac and Cheese (No Grainy Sauce)
- Grate your own cheese: Pre-shredded cheese has anti-caking agents that can stop it from melting smoothly and make your sauce grainy. Freshly grated cheddar, Colby Jack, and mozzarella melt cleaner and give you that silky finish.
- Keep the heat low when the cheese goes in: High heat is the enemy of smooth mac and cheese. Once your base is hot and thickened, turn the heat to low (or take the pot off the burner for 30 seconds), then stir the cheese in gradually. Slow melt = creamy sauce.
- Whisk constantly when you add the evaporated milk: Pour it in while whisking so your roux stays smooth. This is how you avoid little flour lumps and get that glossy, stable sauce base that holds cheese well.
- Don’t let it boil hard: A gentle simmer thickens the sauce. A hard boil can cause dairy to separate, and it can make cheese seize later. If you see aggressive bubbling, turn it down.
- Add cheese in stages, not all at once: Stir in a handful at a time and let it melt before adding more. Dumping it all in can shock the sauce and lead to clumps.
- Adjust thickness the easy way: If the sauce gets too thick, splash in a little milk or cream 1 tablespoon at a time until it’s silky again. If it’s too thin, simmer the base for 1-2 minutes longer before adding the cheese. It’ll also thicken more once the pasta goes in.
- Salt at the end: Cheese brings salt, and evaporated milk can make seasoning feel different once everything’s melted. Taste after the cheese is in, then adjust salt and pepper so it’s perfect.
Storage and Reheating Tips for Mac and Cheese
- Refrigerator: Store leftover mac and cheese in an airtight container in the fridge for up to 4 days. It’ll firm up as it chills, which is normal.
- Reheating (so it stays creamy): Stovetop is best. Reheat over low heat, stirring often, and add a splash of milk or cream a little at a time until the sauce loosens and turns silky again. Microwave works too. Heat in short bursts (20 to 30 seconds), stir between each round, and add a small splash of milk or cream before you start so it doesn’t dry out.
- Freezing: You can freeze mac and cheese, but the texture can change a bit after thawing (it may be slightly less creamy). Cool completely, freeze in portions for up to 2 months, then thaw overnight in the fridge. Reheat gently and stir in a splash of milk or cream to bring it back to creamy.
3 Cheese Mac and Cheese FAQs
What are the best cheeses for mac and cheese?
The best mac and cheese uses a mix of cheeses that each do a job. Mozzarella gives you that gooey stretch, Colby Jack melts smooth and creamy, and cheddar brings the classic sharp mac and cheese flavor. That combo gives you both great texture and real flavor.
Why is my cheese sauce grainy?
Grainy sauce usually happens when the heat is too high or the cheese doesn’t melt smoothly. Keep the heat low when you add the cheese and stir it in gradually. Freshly grated cheese melts the smoothest, pre-shredded cheese is more likely to clump and go grainy.
Can I make mac and cheese without evaporated milk?
Yes, but evaporated milk helps the sauce stay creamy and stable. If you skip it, use whole milk and/or more heavy cream, and keep the heat very gentle so the sauce doesn’t separate.
How do I make mac and cheese creamier?
Reheat it with a splash of milk or cream and stir until silky. You can also add a little extra Colby Jack or mozzarella for a more creamy melt, those two help loosen the sauce without making it too sharp.
Can I make this 3 cheese mac and cheese ahead of time?
Yes. Make it, cool it, and store it in the fridge. When you reheat, add a splash of milk or cream while stirring to bring the sauce back to creamy. It thickens in the fridge, so thinning it while reheating is totally normal.
What pasta shape works best for 3 cheese mac and cheese?
Elbows are classic, but shells, cavatappi, or corkscrews are awesome because they hold onto more sauce. If you want extra saucy bites, go with a pasta shape that has curves or ridges.
My Final Thoughts on This Simple Mac and Cheese Recipe
This 3 cheese mac and cheese is rich, ultra creamy, and loaded with real cheesy flavor. The evaporated milk and cream base keeps the sauce smooth, the seasoning adds depth, and the mozzarella-Colby Jack-cheddar combo gives you the perfect mix of gooey, creamy, and sharp. Make it once, and it’ll become your go-to mac and cheese for everything from weeknights to holidays. Let me know what you think about this simple mac and cheese recipe by leaving a comment and review below.
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