Three-Cheese Baked Macaroni & Cheese

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


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 Cheese


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)


53 Responses to “Three-Cheese Baked Macaroni & Cheese”

  1. Blog is the New Black on January 28, 2011 at 6:33 am

    THree-cheese? Twist my arm!


  2. Katrina on January 28, 2011 at 6:52 am

    This looks mighty tasty! I love the three cheese idea. It looks fantastic!


  3. Lauren at KeepItSweet on January 28, 2011 at 7:28 am

    What a perfect trio of cheeses! This looks amazing.


  4. Aidan on January 28, 2011 at 7:40 am

    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!


  5. JenJen on January 28, 2011 at 8:34 am

    I love how you specify “WISCONSIN” cheese……..go PACKERS!!!


  6. Liz (Little Bitty Bakes) on January 28, 2011 at 8:40 am

    I love the variety of cheeses – jack cheese is my favorite! I’m actually planning to name my first dog Pepper Jack 🙂


  7. Amy @ The Savvy Kitchen on January 28, 2011 at 9:56 am

    Yum! I made some Mac and Cheese the other day, too. Isn’t it just the best comfort food??


  8. Marissa on January 28, 2011 at 10:28 am

    Yum! Cannot wait to try this! I loooove mac and cheese.



  9. kate@ahealthypassion on January 28, 2011 at 10:39 am

    ooh that looks so rich and comforting perfect for the cold weather!


  10. Leslie on January 28, 2011 at 10:42 am

    Mac and Cheese month???? I suppose this is my new favorite month!


  11. lesley on January 28, 2011 at 11:48 am

    I love mac & cheese.. I like to add some ham, mushroom & onion too ..
    definitely on this weekends menu!


  12. Katie on January 28, 2011 at 1:04 pm

    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!


  13. Bettye on January 28, 2011 at 2:19 pm

    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!!!!!!!!!!!!!!!!!


  14. Maria on January 28, 2011 at 3:48 pm

    One of Josh’s favorite meals. Will have to try this recipe next time!


  15. Tracy on January 28, 2011 at 4:32 pm

    This looks great! I love me some mac and cheese!


  16. Christina on January 28, 2011 at 5:03 pm

    I love trying out new ways to make mac and cheese. 🙂


  17. Cookin' Canuck on January 28, 2011 at 5:16 pm

    I love the quick trick you give here. It makes homemade mac ‘n cheese even more tempting!


  18. Georgia @ The Comfort of Cooking on January 28, 2011 at 5:54 pm

    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!


  19. Maura on January 28, 2011 at 6:22 pm

    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!!!


  20. Amy on January 28, 2011 at 6:32 pm

    I love cavatappi for mac and cheese. I’m having some tomorrow myself!


  21. jaclyn@todayslady on January 29, 2011 at 11:06 am

    Wow I’ve never seen macaroni and cheese made this way before! Love the idea, it seems so simple 🙂


  22. Jen @ My Kitchen Addiction on January 29, 2011 at 2:21 pm

    Yum! Mac and Cheese is one of my favorites, and I’m always happy to try out new recipes.


  23. Diana on January 30, 2011 at 6:41 pm

    I love how easy this is! Can’t wait to try it.


  24. Jessica on January 31, 2011 at 12:30 pm

    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.


  25. Tiffany on January 31, 2011 at 12:51 pm

    Oh my gosh, I want this right now!


  26. Felice on January 31, 2011 at 1:23 pm

    I do love a good mac and cheese and this looks delicious.


  27. RavieNomNoms on January 31, 2011 at 2:30 pm

    3-cheese mac is really one of my favorite guilty pleasures! I really love it! This looks exceptional too!


  28. Angela@RecipesFromMyMom on January 31, 2011 at 5:32 pm

    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!


  29. Lori on January 31, 2011 at 9:40 pm

    Easy Peasy,nice and cheesey!! Love it!


  30. Kathy on February 1, 2011 at 5:09 pm

    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.


  31. Debbie @ Punkie Pie's on February 1, 2011 at 5:57 pm

    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!!


  32. Doug on February 25, 2011 at 6:53 am

    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.


  33. Jessie on March 15, 2011 at 8:37 pm

    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).


  34. Tamara on April 21, 2011 at 8:47 am

    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.


  35. Aria on May 12, 2011 at 1:35 am

    I would love to add breadcrumbs! Any tips oh how much should I add, and when?


    • 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!


  36. Jen on May 17, 2011 at 8:46 pm

    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. 😀


  37. Tamara on June 30, 2011 at 6:32 pm

    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!


  38. J on October 1, 2011 at 2:25 am

    i made this for a Labor Day bbq and everyone LOVED it. Especially the girls. it got me laid. Thanks


  39. Vanessa on November 8, 2011 at 8:05 pm

    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!


  40. dave on December 2, 2011 at 5:20 pm

    I am a sucker for a good mac and cheese recipe so I guess that means I will be making this recipe for dinner.


  41. ami on November 3, 2012 at 11:33 am

    can i use milk instead of evaperated milk ?


    • 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.


      – Substitute ¾ cup whole milk + ¼ cup half-and-half


  42. Sherida on November 20, 2012 at 9:16 pm

    How does this recipe hold up when doubled…or even tripled? Thinking of trying this for Thanksgiving…


    • 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!


    • tonya on November 30th, 2012 at 12:17 pm

      Sherida, I doubled it and it turned out fine.


  43. tonya on November 30, 2012 at 12:12 pm

    I made it for thanksgiving and it was awesome. I doubled it and it turned out perfect ry. Although I omitted the garlic!


  44. Angel on February 15, 2013 at 3:49 pm

    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.


  45. Tammi on May 28, 2013 at 10:49 pm

    How good is this dish if it is made the day before and reheated in the oven? Does it congeal or dry out? This recipe sounds great, but I need to make it the day before. Thanks so much


    • Michelle on May 31st, 2013 at 6:11 pm

      Hi Tammi, I’ve never made it ahead of time so I can’t say for sure. I would probably assemble it, refrigerate, then bake it the next day. I wouldn’t bake it one day, then put it back in the oven the next day.


  46. Steph on July 17, 2013 at 9:05 pm

    Chowing down on this now and it is amazing. I mixed panko with some Italian seasoning to put on top and used Texas Pete in place of the cayenne, but both changes totally work. I really like the three cheese blend. With peas and some red wine, it makes a great easy dinner with lots of protein, carbs and calories (all of which are good for me right now, lol)


  47. Bella on September 21, 2013 at 10:03 pm

    I’m planning to make this today and see if I can put some in a lunchbox and reheat for lunch tomorrow (in a microwave)! I’ll see how it goes!


  48. Danielle on April 5, 2014 at 8:30 pm

    I’ve made this recipe at least five times and I’ve always had to almost DOUBLE the bake time in order for it to set.

    Am I doing something wrong?!?


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