Triple Cheese Macaroni Recipe

Name: Triple Cheese Macaroni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces elbow macaroni; 2 eggs; ¾ cup whole milk; ½ cup half-and-half; ½ cup heavy cream; ½ teaspoon chopped parsley; ¼ teaspoon sugar; 1 pinch cayenne pepper; ¾ teaspoon sea salt; ½ tablespoon ranch seasoning; 10 ounces sharp cheddar cheese, grated; 5 ounces monterey jack cheese, grated; 5 ounces parmesan cheese, grated

Servings: persons

8 ounces elbow macaroni
2 eggs
¾ cup whole milk
½ cup half-and-half
½ cup heavy cream
½ teaspoon chopped parsley
¼ teaspoon sugar
1 pinch cayenne pepper
¾ teaspoon sea salt
½ tablespoon ranch seasoning
10 ounces sharp cheddar cheese, grated
5 ounces monterey jack cheese, grated
5 ounces parmesan cheese, grated

1
Preheat the oven to 350 degrees.
2
Cook the macaroni according to package directions, drain and set aside.
3
In a large mixing bowl, beat the eggs.
4
Add the milk, half and half, cream, parsley, sugar, cayenne, salt and ranch seasoning and mix until well blended.
5
Add the macaroni, cheddar, monterey jack and parmesan cheeses and mix until fully incorporated.
6
Pour into a large baking dish.
7
Cover the dish with plastic wrap, then cover with aluminum foil and bake for 30 to 35 minutes.

791

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 ounces elbow macaroni, 2 eggs, ¾ cup whole milk, ½ cup half-and-half, and more.

Yes, Triple Cheese Macaroni falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Triple Cheese Macaroni

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