Go Back
+ servings

Three-Cheese Baked Macaroni & Cheese

Print Recipe
This cheesy pasta dish is the ultimate in comfort food
Course Main Course
Cuisine American
Prep Time 15 mins
Cook Time 12 mins
Total Time 30 mins
Servings 6 servings
Calories 873
Author Michelle


  • ½ pound elbow macaroni
  • 1 tablespoon butter
  • 2 cloves garlic minced
  • 3 eggs
  • 12 ounces evaporated milk
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • 1 ½ cups shredded Wisconsin Sharp Cheddar Cheese (6 ounces)
  • ½ cup shredded Wisconsin Monterey Jack Cheese (2 ounces)
  • ½ cup grated Wisconsin Parmesan Cheese (1 ounce)


  • 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.


Calories: 873kcal | Carbohydrates: 29g | Protein: 20g | Fat: 75g | Saturated Fat: 15g | Cholesterol: 130mg | Sodium: 603mg | Potassium: 157mg | Fiber: 1g | Sugar: 1g | Vitamin A: 630IU | Vitamin C: 0.3mg | Calcium: 395mg | Iron: 1.2mg