As the weather turns cooler, we are all about cozy, classic comfort foods! As much as we love a creamy homemade macaroni and cheese, it can be totally time-consuming and finicky to get that perfect, creamy texture. That’s why this macaroni and cheese is the ultimate recipe – three cheeses, done in under 30 minutes and completely foolproof. Oh, and did we mention no flour or roux required?
Three Cheese Mac and Cheese
Bring a large pot of water to a rolling boil. Add a very large pinch of salt and macaroni and boil until almost cooked through about 2 minutes less than the package directions. While macaroni is boiling, preheat oven to 450*
Drain and return macaroni to the large pot. While pasta is hot, add butter and evaporated milk and stir well. Then add cheddar cheese, monterey jack cheese and ¼ cup of parmesan cheese. Stir well until all cheese is melted. If needed, turn burner on low while stirring to ensure all the cheese melts completely. Season with salt and black pepper to taste.
Transfer pasta and cheese sauce mixture to a greased 1 ½ quart casserole dish making sure all the cheese and milk mixture gets transferred. Set aside.
In a medium bowl, mix together breadcrumbs, potato chip crumbs, ¼ cup of shredded parmesan and garlic powder. Sprinkle over the top of the macaroni and cheese and bake at 450* for about 8 minutes or until the topping is golden brown and cheese is bubbly. Serve hot.
Alex Gatter is the founder, content creator and recipe developer behind Ruffled Apron. A lover of cheese, red wine, and country music, Alex thrives on sharing her food and kitchen secrets with anyone who will listen. When she isn’t in the kitchen creating new recipes or sharing menu planning hacks, she is busy spending time with her family and friends or binge-watching Bravo.