Sharing a Three Cheese Macaroni and Cheese recipe made with gouda, sharp white cheddar, and gruyere.

macaroni and cheese

I have always wondered how macaroni was made. So I decided to look it up.

Did you know that macaroni pasta is extruded? Imagine a giant cookie press. Here in the U.S. and Canada most of the macaroni we eat is elbow macaroni, curved. Unlike our British counterparts Who usually eat straight  macaroni. What makes that little bend in the macaroni is during extrusion a Little macaroni man waits for the macaroni to pop out and he takes these big giant pliers and bends it really quick before it dries. No. I jest. I was just seeing if you were paying attention. But that would be really cool wouldn’t? The curve, or elbow, in the macaroni is actually created (for real) by the extruder being set up so that one side of each macaroni tube comes out slower than the other side creating the curving or bending action as it exits. Pretty neat, huh?

baked macaroni and cheese

I don’t know about you, but I certainly am glad someone took the time to figure that little process out so we could all enjoy macaroni and cheese today. What would the world be like without macaroni and cheese? A sad place is what.

Thankfully we never have to worry about that, and can go on enjoying delicious cheesy macaroni forever and ever. Cheesy macaroni like this Three Cheese Macaroni and Cheese, made with gouda, white sharp cheddar, and a sprinkling of gruyere on top. And that top? Not only does it have a bit of gruyere, but a layer of crushed buttery saltine crackers hidden right underneath the gruyere to create a crunchy top, with taste reminiscent of cheese straws (if you’ve never had a cheese straw, that’s another story for another day.) With that crunchy top covering a cheesy macaroni, I could happily eat this macaroni and cheese for a meal all by itself and be totally satisfied.

gouda mac and cheese

Three Cheese Macaroni and Cheese Recipe

macaroni and cheese

Three Cheese Macaroni and Cheese Recipe

Yield: 10
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

A homemade cheesy favorite using gouda, white cheddar and gruyere.


  • 1 pound elbow macaroni pasta
  • 4 ounces saltine crackers, crushed
  • 1/2 teaspoon ground black pepper
  • 4 tablespoons butter, melted
  • 1 tablespoon olive oil
  • 1 sweet onion, diced
  • 3 cups heavy cream
  • 8 ounces gouda cheese, shredded
  • 8 ounces white sharp cheddar, shredded
  • 2 tablespoons Worcestershire Sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground red pepper
  • 1 cup grated gruyere


  1. Preheat oven to 400-degrees F. Lightly coat with cooking spray or butter a 9x13-inch baking dish with deep sides.
  2. Cook macaroni to al dente stage according to package instructions, drain, and return to pot.
  3. Combine saltines, pepper, and butter in a bowl, set aside.
  4. Heat olive oil in skillet over medium heat, add diced onion and sauté until translucent.
  5. Add the onion, cream gouda, cheddar, Worcestershire, salt and ground red pepper to the macaroni. Heat over medium-high heat, stirring until cheese has melted. Pour macaroni mixture into prepared baking dish. Sprinkle with crushed saltine/butter mixture, evenly spread shredded gruyere across top.
  6. Bake for 15-20 minutes, until cheese has melted.
  7. Serve warm, but let stand for at least 10 minutes before serving.

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macaroni and cheese recipe