3-cheese Mac and Cheese Recipe

A Creamy, Cheesy One-Pot Pasta for All Ages

Mac-and-Cheese

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Ditch the usual bowl of noodles and go for this creamy, cheesy Mac and Cheese that transforms mealtime into something truly special. Cooked in one pot with fresh milk and three kinds of cheese, it’s a dish that’s both indulgent and incredibly simple.

Whether served as a main dish or a side, this recipe gives you room to experiment — try adding bacon, vegetables, or different cheese blends to make it your own.

INGREDIENTS


Set A – For the Base:

  • 4 Tbsps butter

  • 2 cloves garlic, grated

  • 5 cups fresh milk

  • 500 g elbow macaroni

  • Salt, to taste

Set B – For the Cheese Sauce:

  • 2 cups quick melt cheese, grated

  • 2 cups cream cheese, whole

  • 1 Tbsp parmesan cheese

  • ¼ tsp cayenne pepper

  • 1 tsp butter (for finishing)

Set C – For Garnish:

  • Parmesan cheese

  • Chopped parsley

INSTRUCTIONS

  1. Start the Sauce Base:
    In a large pot, melt butter and sauté grated garlic until browned.

  2. Simmer the Milk:
    Pour in the fresh milk. Stir and cover. Bring to a boil.

  3. Cook the Pasta:
    Once the milk simmers, add elbow macaroni. Season with salt and mix. Cover and simmer for 4–5 minutes.

  4. Stir to Prevent Crusting:
    After simmering, stir to prevent the pasta from sticking to the bottom. Cover again and cook for another 3–4 minutes.

  5. Add the Cheese:
    Stir in cream cheese, quick melt cheese, and cheddar. Mix thoroughly.

  6. Finish the Sauce:
    Season with cayenne pepper. Stir well. Cover and cook for 1 more minute. Add 1 tsp butter to give a shiny finish.

  7. Serve:
    Scoop into a bowl. Top with parmesan cheese and chopped parsley.

SIMPOL COOKING NOTES

  • Want extra flavor? Add cooked bacon bits or sautéed mushrooms.

  • Use evaporated milk for a richer, sweeter twist.

  • Substitute cheddar or mozzarella for a more classic or stretchy version.

  • Best served immediately while warm and creamy.

Subscribe to Chef Tatung’s YouTube Channel for more recipes.

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