3-Cheese Mac and Cheese

Erin McDowell

Someone once said two’s company and three’s a crowd. That may apply to date night, but we’re guessing they never tried this decadent 3-cheese mac and cheese.

Brie, Camembert and goat cheese melt down into a simple-yet-heavenly cheese sauce made from pantry staples you likely already have in your kitchen. Better yet, it’ll only take you 30 minutes to make from start to finish. All that’s missing is a glass of Chardonnay and piece of crusty baguette for wiping your plate clean.

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1 pound elbow pasta

2 tablespoons butter

2 tablespoons all-purpose flour

2 cups whole milk

8 ounces Brie

8 ounces Camembert

8 ounces crumbled goat cheese

Salt and pepper, to taste


1. Cook the pasta according to package instructions. Drain.

2. In a large skillet, melt the butter over medium heat. Add the flour and cook 2 minutes more. Add the milk, whisking until it comes to a simmer.

3. Cut the rind off of the Brie and Camembert. Crumble the two cheeses into the skillet, stirring to melt.

4. Add the cooked pasta and goat cheese. Stir to coat the pasta in the sauce and melt the goat cheese. Season with salt and pepper to taste. Serve immediately.