Three Cheese Mac and Cheese

Thanksgiving dinner is never complete without some ooey, gooey, creamy mac and cheese. This mac and cheese recipe is filled with three different types of cheese because the more cheese, the better!

Prep:
15
minutes
Cook:
30
minutes
TOtal:
45
minutes

Ingredients

  • 1 Lb. uncooked macaroni noodles
  • 1 Cup plain bread crumbs
  • 1/2 TBSP garlic powder
  • 1/4 TSP black pepper
  • 1/2 Cup grated Parmesan cheese (For bread crumb topping)
  • 1/4 Cup shredded goat cheese (For mac and cheese sauce)
  • 2 and 3/4 Cups shredded cheddar cheese (For mac and cheese sauce)
  • 1 and 1/2 Cups shredded gouda cheese (For mac and cheese sauce)
  • 2 TBSP flour, sifted
  • 2 Cups whole milk
  • 1/2 Cup heavy cream
  • 1/2 TSP Salt
  • 1-2 TBSP Olive oil
  • 1/2 Cup butter
  • Chives and Hot sauce for serving (optional)

Instructions

  1. Prepare your muffin tin. If you are using muffin liners place one liner in each spot if not, spray muffin tin with non stick spray.
  2. Heat a pot of salted water over high heat. Once boiling, add your uncooked macaroni noodles. Cook for 11 minutes or until al dente. Drain and drizzle with a little olive oil so the noodles don’t stick together.
  3. In a bowl, mix together bread crumbs, parmesan cheese, garlic powder and black pepper. Mix well. Add two TBSP olive oil and mix again. Use your fingers to break up any clumps. Set bowl aside.
  4. While the noodles are cooling, add your butter to another pot, once melted add your minced garlic and cook for 1-2 minutes until fragrant.
  5. Sift in your flour and whisk (if you do not have a sifter feel free to just add as normal, but whisk really well to break up any clumps). Cook for an additional minute.
  6. Add 2 cups whole milk and 1/2 cup heavy cream. Bring to a boil. Once boiling, lower heat to medium low and bring to a simmer and let it get nice and bubbly as the photo shows above.
  7. Next, add cheeses1/2 cup goat cheese, 2 and 1/2 cups cheddar cheese and 1 and 1/2 cup Gouda cheese. Whisk until smooth. Add salt and pepper to taste.
  8. Once cheese has melted add noodles to cheese sauce and mix well.
  9. Remove pot from heat. Using a 1/4 cup measuring cup, scoop out the Mac and cheese and add it to each individual cup. Repeat the process. When done Top each one with an additional 1 TBSP. If you are baking this in bulk, transfer to your baking dish of choice.
  10. Sprinkle your bread crumb mixture over each one or over your baking dish.
  11. Bake at 425 for 15 minutes. When done, remove from heat and garnish with chives or parsley (optional) and serve with hot sauce on the side.
  12. ENJOY!