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Triple Mac & Cheese

Triple Mac & Cheese


  • 100 g salted butter
  • 100 g (3/4 cup) flour
  • 750 ml full-cream milk
  • 180 g (1½ cup) grated mild cheddar cheese*
  • 120 g (1 cup) grated white mature cheddar cheese*
  • 40 g (1/3 cup) parmesan cheese
  • ¼ tsp paprika
  • ½ tsp mustard powder
  • 500 g pasta uncooked - fusilli is recommended
  • 1 tsp salt for cooking the pasta

For the topping

  • 60 g (1/2 cup) mild cheddar cheese (as a topping)
  • 1 small packet sour cream and chives crisps – crushed get the kids to help out
  • salt and pepper to taste


  • Pre-heat the oven to 180°C.
  • Bring a big pot of water to the boil then season well with salt. Cook the pasta by following the package instructions.
  • Whilst the pasta is cooking, start the triple cheese sauce. In a large saucepan, on a medium-high heat, melt the butter, then add all the flour. Whisk it together and cook them for about a minute. It should form a smooth paste called a roux. Then remove from the heat.
  • Heat up the milk in the microwave for about 2-4 minutes, this will prevent lumping. Add small amounts of the hot milk to the roux, and mix well until incorporated each time. Cook the sauce for a few minutes, whisking the entire time with a hand whisk for about 5-10 min. Your white sauce should be nice and smooth and quite thick. If it’s too thick then just add a bit more milk.
  • Remove the pan from the heat and add the cheeses, stir until all the cheese has melted.
  • Add the paprika and mustard powder, mix well.
  • Season with salt and ground pepper.
  • Drain the cooked pasta. Pour about 3/4 of the cheese sauce into the pasta and give it a good stir with spoon.
  • Pour the Triple Mac and Cheese into a greased, oven proof dish. Add the remaining cheese sauce on top of the pasta and smooth it out using the back of a spoon. Make sure you cover the entire surface.
  • Sprinkle topping onto Mac and Cheese. Pop it in the oven for about 20 minutes or until the top is golden brown. Enjoy!

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