Three-Cheese Baked Macaroni & Cheese Recipe

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We all need comfort food! You know what I mean, zero health about it! Just 100% belly filling, calorie packed, and fat filled goodness! I don't care who you are and what your diet consists of, comfort food is okay every now and again! For me, whenever I get that “gotta have something good” feeling in my tummy, I go for this amazing, three cheese, baked macaroni and cheese recipe!

I started playing around with this many years ago. It started as a one cheese recipe, then grew to two, now it's at three (sometimes even four when I'm feeling extra comfort food-ish, I'll share the extra ingredient too. Either way is amazing)!

Now that I've perfected my recipe, I'm going to share it with you!

I'm a blogger, so you know right off that I am going to share the best (or should I say most “EPIC”) things I discover or create! By golly, this is one of them! My kids love it, my husband loves it, I love it! So, here we go:

Here's what you'll need:

  • 1- 16-ounce box of uncooked Pasta noodles (elbows or your favorite type is fine, just not spaghetti noodles) here's a link for pasta noodles:
  • 1- 20-ounce block of Velveeta cheese (I use the Mini-Blocks but it doesn't matter, as long as its Velveeta) here's a link for what I use:
  • 1- 8-ounce block of Mild Cheddar Cheese (I favor Cabot, but I am a Vermonter! So, any brand is fine)
  • 1- 8-ounce block of Muenster Cheese
  • 1- Stick of Butter (use Real butter, not Margarine!)
  • 1- Cup of Milk
  • 1- Sleeve of Ritz Crackers (crushed) here's a link for Ritz:


  • Start by boiling your noodles and drain when done (follow cooking instructions on the noodles box)
  • Dice up all cheeses into blocks, about 1″ thick
  • Dice up your stick of butter into tablespoon sized blocks
  • Combine all diced cheeses, diced butter, and milk into sauce pan
  • Melt over low to medium heat, stirring often until smooth and all cheese is melted
  • Once noodles are boiled and drained, combine with melted cheese sauce
  • Pour mixture into casserole dish
  • Top with crushed Ritz crackers
  • Bake in preheated oven for 30-45 minutes, or until cheese is bubbly around the edges and cracker topping begins to brown
  • Let cool at least 10-minutes before serving, it will be very hot (and gooey)
  • Add salt and pepper to taste
  • ENJOY!

In the beginning, I mentioned an optional fourth cheese if you're feeling extra comfort food-ish. You can add a few tablespoons of Cream Cheese to this recipe if your taste buds prefer a milder cheese sauce. This recipe is great on its own, but adding 4-6 tablespoons of cream cheese is a good way to dull the cheesy flavor if you prefer a smoother taste. I would suggest trying the recipe as shown. If you like it and plan to have a second round, add the cream cheese for a 4-cheese option! If you do, wait until most all of the diced cheeses are melted before adding the cream cheese.

If you try this recipe I'd love to hear what you think! Comment in the comments below and let me know how you enjoyed this no-holds barred, comfort food ultimate, Four-Cheese Baked Macaroni and Cheese!

p.s. while documenting this recipe specifically for you, I made a mistake and purchased “Garlic Butter Ritz Crackers” instead of the original flavor (which is what I usually use for this recipe). I must say, the garlic flavor did add a wonderful flavor to it! So, if you're feeling brave or like garlic, go ahead and use the garlic butter flavored Ritz!