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This three cheese rigatoni mac and cheese recipe is the definition of comfort food. Rigatoni pasta is baked in a creamy cheese sauce that uses extra sharp cheddar, creamy mozzarella, and tangy Gruyère. The ultimate cheesy pasta dish for all ages! Even the pickiest of eaters will love this.
The Easiest: Three Cheese Mac and Cheese
I love boxed mac and cheese as much as the next person (especially when I’m low on time and energy) but there is something about this three cheese rigatoni mac and cheese that makes the homemade aspect of this so worth it in the end.
Pretty sure it’s the blend of the three cheeses: gruyere, extra sharp white cheddar, and whole milk mozzarella. These three cheeses combined make the CHEESIEST and CREAMIEST sauce that coats every rigatoni ridge. It only takes about 20 minutes hands-on time and the rest of the time, the mac and cheese is baking in the oven until bubbly and golden brown on top. This is oh-so-satisfying and the perfect dish to serve all the cheese lovers in your life.
Mac and Cheese Tips and Variations
- Shred cheese yourself! This is the best way to ensure a perfectly creamy cheese sauce. It also melts so much easier than the pre-shredded stuff that’s loaded with anti-clumping agent that can make the cheese sauce grainy.
- Make it spicy by adding red pepper flakes to the cheese sauce or finding a cheese that has added spice to it like a fiery pepperjack. I love going to Whole Foods or Trader Joe’s and looking at their unique cheese selection for this type of variation.
- Swap the cheese to your preferred cheeses. Of course this is a three cheese mac and cheese but if you only have one or two you like, you can equally replace those cheeses for the three listed.
- I love using rigatoni pasta in this mac and cheese but feel free to use another type of short cut pasta like penne or big macaroni elbows.
- Add in protein or vegetables of your choice. Grilled chicken would be great and roasted broccoli or a roasted vegetable medley would amp up the fiber!
- Since rigatoni mac and cheese is slightly on the heavier side, I like to serve this with a roasted brussels sprouts salad or a basic house salad.
Storing and Reheating Instructions
Once the mac and cheese has cooled, put it into an airtight container with a lid and keep it in the refrigerator for up to 4 days. To reheat, warm through in the microwave in a microwave-safe bowl or on the stovetop in a pot or skillet. You may need to add a splash of liquid to loosen up the sauce a bit.
Three Cheese Mac and Cheese
Equipment
Ingredients
- 16 ounces (454 g) dried rigatoni pasta
- 2 teaspoons dried basil
- 8 ounces (227 ml) heavy cream
- 1 ½ cups (198 g) shredded gruyere cheese
- 1 ½ cups (170 g) shredded extra sharp white cheddar cheese
- 1 ½ cups (168 g) shredded whole milk mozzarella cheese
- Salt and pepper, to taste
Instructions
- Bring a large pot of water to a boil and season the water with salt. Cook pasta until al dente according to package instructions.
- In the meantime, lightly grease a 9×13 inch casserole dish and set aside. Preheat oven to 375 °F (191 °C)
- In a large bowl, stir together dried basil, heavy cream, half the amount of each cheese, salt and pepper.
- Once the pasta has cooked through, drain immediately and pour into the large bowl with the rest of the ingredients. Stir and toss with a spatula or wooden spoon to mix together.
- Pour pasta into prepared casserole dish then top with remaining cheeses.
- Bake uncovered for 20 minutes or until bubbly throughout and cheese has melted. If you like a crustier top, put under broiler for 5 minutes.
- Allow to cool for 10 minutes then serve!
Video
Nutrition
Photographs by Eat Love Eat
Will try. I’m always looking for a mac&cheese that doesn’t use a rue, just cream and cheeses. Looks great!
GORGEOUS mac and cheese!! Need :)
gahh!!!! this looks incredible Julie!
What is the oven temp?
375 degrees Fahrenheit. Thanks for the catch!
I don’t think the 9×13 oven safe casserole dish you linked is broiler safe. But this recipe looks sooo delicious.
Oh, okay! Thanks! I changed it :)
I so want a bowl of this right now! Yum!
My boys will love this one!
I am still having a hard time believing it’s August 1st! I think we need more carbs and this mac and cheese looks amazing!
Now this is my kind of comfort food!
girl I was just looking at my cooking schedule and realizing this is the LAST week of summer cooking I have planned – as of next Monday, it’s all about fall. I’m not ready yet!!
I am, however, ready for this pasta – It looks incredible!!! pinned xo