Three Cheese Macaroni and Cheese

  • Prep Time

    15 minutes

  • Cook Time

    45 minutes

  • Serves

    8 servings

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  • 1 lb elbow macaroni
  • 1 quart milk
  • 8 tbsp unsalted butter divided
  • 1/2 cup all-purpose flour spooned and leveled, plus more for pan
  • 4 cups Gruyère grated
  • 2 cups extra sharp cheddar cheese grated
  • kosher salt
  • 1/4 tsp Freshly ground black pepper
  • Pinch nutmeg
  • 2 oz Roquefort crumbled
  • 3 strips bacon
  • 1-1/2 cups bread crumbs
  • 3/4 cup tomatoes cored and diced


  1. Preheat the oven to 375 degrees.
  2. In a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
  3. Meanwhile, heat the milk in a small saucepan, but do not boil it.
  4. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth.
  5. Off the heat, add the Gruyere, cheddar, 1 tablespoon salt, pepper, and nutmeg.
  6. Add the cooked macaroni and stir well. Fold in crumbled Roquefort. Pour into a 3-quart baking dish. Cook the bacon in a large skillet over medium heat until crisp; transfer to paper towels to drain.
  7. Crumble when cooled and set aside.
  8. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, crumbled bacon, and diced tomatoes, and sprinkle on the top.
  9. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.