Three-Cheese Baked Macaroni & Cheese
48 comments » 
Welcome to January, the month for Macaroni and Cheese! Last year the Wisconsin Milk Marketing Board asked me to contribute a recipe to help celebrate, and I shared the Mushroom-Herb Macaroni and Cheese. This year the Board is hosting another month-long celebration, and I was happy to whip up more homemade mac n’ cheese to take part in the festivities. All of the homemade macaroni and cheese recipes I have made up until now use a white sauce as a base made with butter, flour and milk. This recipe utilizes a shortcut to create that creamy base, and it results in a much quicker prep time (with fewer pans to wash), and a fabulous flavor and texture.
Instead of the typical roux, this recipe uses eggs and evaporated milk to give the macaroni and cheese that rich and creamy goodness. I also love the combination of cheeses in this particular recipe. I’ve never used Parmesan in a macaroni and cheese recipe, but it adds a great balance to the creamy cheeses and a little bit of a tang. Perfect! I think this is a great “base” recipe that you could change up in countless ways to adapt to your tastes – add bacon, mushrooms, sausage, your favorite herbs, etc. I adore macaroni and cheese recipes because the sky is the limit. That and, you know, cheesy carbs. Mmmm…
Now for the quick and easy part… Here are your cast of characters:
Add the cheeses to the egg and milk mixture:
Mix together the cheeses and the milk and egg mixture:
Add the cooked macaroni:
Mix it up and pour into the baking dish:
Bake it up and enjoy!
Head over to the Macaroni and Cheese Blog and spend an entire month drooling over macaroni and cheese recipes. That’s my plan!
Disclaimer: This post was sponsored by the Wisconsin Milk Marketing Board. I received compensation for ingredients and my time.
Three-Cheese Baked Macaroni & Cheese
Yield: Serves 6
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 30 minutes
Ingredients:
1/2 pound elbow macaroni
1 tablespoon butter
2 cloves garlic, minced
3 eggs
1 can (12 ounces) evaporated milk
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 1/2 cups (6 ounces) shredded Wisconsin Sharp Cheddar Cheese
1/2 cup (2 ounces) shredded Wisconsin Monterey Jack Cheese
1/2 cup (1 ounce) grated Wisconsin Parmesan CheeseDirections:
Preheat oven to 475°F. In a large pot of boiling salted water, cook the macaroni for 6 minutes (will be cooked to al dente). Drain.
Meanwhile, heat a small skillet over medium heat and melt the butter. Add the garlic and cook until fragrant, about 1 minute. With a slotted spoon, remove the garlic to a medium bowl. Add the macaroni to the bowl and stir to combine.
In a large bowl, whisk together the eggs and evaporated milk. Add the salt, cayenne pepper and cheeses; mix well. Add the macaroni mixture and stir well to combine.
Transfer mixture to an 8- or 9-inch square baking dish or 2-quart gratin dish. With a spoon, gently spread mixture to form an even layer. Bake just until sauce bubbles at edges, about 12 minutes. Let rest for 10 minutes before serving.
(Recipe inspired by Everyday Food)
print
save
email
THree-cheese? Twist my arm!
Reply
This looks mighty tasty! I love the three cheese idea. It looks fantastic!
Reply
What a perfect trio of cheeses! This looks amazing.
Reply
This is similar to the way I make it, except I put all the sauce ingredients (I add a slice of onion, too) into the blender and really give it a whirl, then pour it over the macaroni. (I also then smother it in buttered bread crumbs because, well, isn’t everything better with buttered breadcrumbs?!) Hey — I think I know what I’m making for dinner tonight!
Reply
I love how you specify “WISCONSIN” cheese……..go PACKERS!!!
Reply
I love the variety of cheeses – jack cheese is my favorite! I’m actually planning to name my first dog Pepper Jack
Reply
Yum! I made some Mac and Cheese the other day, too. Isn’t it just the best comfort food??
Reply
Yum! Cannot wait to try this! I loooove mac and cheese.
-Marissa
http://noraisinsonmyparade.com
Reply
ooh that looks so rich and comforting perfect for the cold weather!
Reply
Mac and Cheese month???? I suppose this is my new favorite month!
Reply
I love mac & cheese.. I like to add some ham, mushroom & onion too ..
definitely on this weekends menu!
Reply
I have always been a bit scared to do this kind of no cook sauce recipe with the milk and shredded cheese not cooked into a roux, but I trust you. I will definitely be trying this soon for my mac and cheese loving fam!
Reply
My goodness, Michelle, the mac & cheese looks sooooooooooo good!!!!!!
Right now that would taste so good with all the snow outside!!!!!!!
Planning on making this tonight!!!!!!!!!!!!!!!!! If I can get out of the drive way to go and get some cheese and milk. But, the snow is melting, Hooray!!!!!!!!!!!!!!!!!!!!!!!
Thanks for the great recipes, and this is my FAVORITE SITE!
Love the recipes and the pictures, you go girl!!!!!!!!!!!!!!!!!
Reply
One of Josh’s favorite meals. Will have to try this recipe next time!
Reply
This looks great! I love me some mac and cheese!
Reply
I love trying out new ways to make mac and cheese.
Reply
I love the quick trick you give here. It makes homemade mac ‘n cheese even more tempting!
Reply
Any kind of mac n’ cheese is heavenly in my book. This looks wonderful, Michelle. Thank you for reminding me of one of my favorite winter comfort foods. I’ll have to try this soon!
Reply
oooooo – i can’t wait to try this! it completely eliminates the giant sauce pan I have to wash when I normally make it with a roux!!!
Reply
I love cavatappi for mac and cheese. I’m having some tomorrow myself!
Reply
Wow I’ve never seen macaroni and cheese made this way before! Love the idea, it seems so simple
Reply
Yum! Mac and Cheese is one of my favorites, and I’m always happy to try out new recipes.
Reply
I love how easy this is! Can’t wait to try it.
Reply
I’ve never made mac and cheese with eggs before – but i’ve seen it done in a few recipes and I’m sort of intrigued.
Reply
Oh my gosh, I want this right now!
Reply
I do love a good mac and cheese and this looks delicious.
Reply
3-cheese mac is really one of my favorite guilty pleasures! I really love it! This looks exceptional too!
Reply
I’ve seen noodle recipes that have evap milk and thought it must make an extra creamy dish. With all that cheese this has got to be good!
Reply
Easy Peasy,nice and cheesey!! Love it!
Reply
Watching the blizzard blow and eating creamy mac and cheese. Give me hot chocolate with a shot of Bailey’s caramel creme and I’ve died and gone to heaven.
Reply
I made this last night. Yum! I love the hint of garlic. The egg gave it a nice texture. My son is not a fan of baked mac and cheese but he really liked this one (I think it’s the texture he liked). Thank you for sharing!!
Reply
I’m drooling at the mouth, nothing beats Mac&Cheese. I wish I had another upcoming holiday to the states (particularly NY) so I can visit S’Mac (restaurant). You’re recipe looks ace, I would never have thought of putting evaporated milk into the mixture.
Reply
I just made this for dinner. Thanks! It’s the best mac and cheese recipe I’ve tried (and I’ve maybe tried a dozen).
Reply
Hey there. I used this recipe last night for dinner. It was a hit! I love it because it takes my mom’s recipe and adds garlic and cayenne. Delish.
I’ll be making it for the next big potluck event. Thank you.
Reply
I would love to add breadcrumbs! Any tips oh how much should I add, and when?
Reply
Michelle on May 12th, 2011 at 9:39 am
Aria, I would mix 1/2 cup of breadcrumbs with 2 tablespoons of melted butter and sprinkle it over the top before you bake it. Makes a delicious crust!
Reply
I made this last night to go with bratwurst for dinner and it was great! I was a little pressed for time, so I left out the garlic since I didn’t want to chop and sautee it, and it was still delicious. This will be a great recipe to modify by adding veggies or meat, or changing up the cheeses. I love that it goes together really fast and easy, and doesn’t require processed cheese powder.
Reply
Tonight is my third time making this recipe. It’s wonderful, very tasty, and super easy. I normally use regular macaroni and a mix of sharp and extra sharp cheddar. Tonight I’m using whole wheat rotini and a Mexican cheese blend. Thanks for this great recipe!
Reply
i made this for a Labor Day bbq and everyone LOVED it. Especially the girls. it got me laid. Thanks
Reply
Yikes, I made this and it did not turn out for me for some reason. It ended up tasting like eggs and cheese with some noodles in it… the only thing I could tell is that it seemed like the 1/2 pound of macaroni did not seem like very much at all, it was only 1 cup. Any advice?? I was very excited about this recipe, it seemed like everyone else got it to turn out!
Reply
I am a sucker for a good mac and cheese recipe so I guess that means I will be making this recipe for dinner.
Reply
can i use milk instead of evaperated milk ?
Reply
Michelle on November 6th, 2012 at 2:27 pm
Hi Ami, To replace evaporated milk using regular milk you can do one of two things:
- Simmer 2¼ cups of whole milk down to 1 cup.
OR
- Substitute ¾ cup whole milk + ¼ cup half-and-half
Reply
How does this recipe hold up when doubled…or even tripled? Thinking of trying this for Thanksgiving…
Reply
Michelle on November 20th, 2012 at 11:36 pm
Hi Sherida, I have not scaled up the recipe, but I wouldn’t think you’d have a problem doing so. Enjoy!
Reply
tonya on November 30th, 2012 at 12:17 pm
Sherida, I doubled it and it turned out fine.
Reply
I made it for thanksgiving and it was awesome. I doubled it and it turned out perfect ry. Although I omitted the garlic!
Reply
Tried it for valentines day and loved it, I also added mozzarella cheese, bread crumbs, ham chunks and bacon bits. Oh and i replaced minced garlic with fresh chopped garlic.
Reply