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Macaroni and cheese in a purple bowl on a marble table top

Spicy Baked Three-Cheese Mac and Cheese

A savory side dish that can also serve as the main attraction.
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Prep Time 40 minutes
Cook Time 35 minutes

Ingredients
  

  • 8 ounces sharp cheddar cheese
  • 8 ounces medium cheddar cheese
  • 8 ounces pepper jack cheese
  • 1 stick butter
  • 1 1/2 cups milk (2 percent or whole)
  • 3/4 cup sour cream
  • 1 cup flour
  • 1 pound elbow macaroni
  • 2 teaspoons salt
  • 2 teaspoons garlic powder
  • 1 teaspoon black pepper

Instructions
 

  • Grate cheese keeping the medium cheddar separate from the sharp cheddar and the pepper jack. Set the medium cheddar aside.
  • Cook macaroni.  Pour noodles into a medium to large size pot.  Cover with water.  Bring to a boil and cook until soft--about five minutes from the time the water boils. Strain and set aside.
  • Pre-heat your oven to 375 degrees.
  • Make a roux. In a Dutch oven, melt the butter over medium-low heat. When fully melted, add the flour and stir until it is fully incorporated into a paste.  
  • Add the milk and stir until the roux dissolves into the milk.  Continue to stir until the mixture begins to thicken.  
  • Add the salt and garlic powder.
  • Add the sharp cheddar and the pepper jack to the pot one handful at a time stirring constantly. Let the cheese completely melt before adding another handful. Repeat until all the cheese is melted into the sauce.  
  • Remove from the heat and add the sour cream.  Stir to incorporate.
  • Top with the medium cheddar cheese. Sprinkle pepper uniformly on top.
  • Cover and bake at 375 for 30 minutes. Remove lid and broil until the top browns.  Usually around 4 minutes but all broilers are different so check frequently.
  • Let stand until it stops bubbling. Serve in the Dutch oven.