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Three-Cheese Mac & Cheese – Creamy Comfort Food Recipe
This Mac and Cheese recipe is a little different from my video, as I changed some things in my recipe since the video was released over 3 years ago!
Mac and cheese is comforting, familiar, and endlessly customizable. But when you elevate it with three iconic French alpine cheeses — d’Abondance, Beaufort, and Comté — it becomes something truly gourmet. This version blends the nuttiness of these cheeses with 15% cream for a velvety, rich texture you’ll crave again and again.
In this post, you’ll find the full recipe, substitutions, tips, and answers to frequently asked questions to make your next mac & cheese unforgettable.
Recipe: Three-Cheese French Mac & Cheese
Ingredients (serves 3–4)
- 300g macaroni pasta
- 1 tbsp unsalted butter
- 1½ tbsp flour
- 400 ml (1¾ cups) 15% cream
- 100g d’Abondance cheese, grated
- 100g Beaufort cheese, grated
- 100g Comté cheese, grated
- Salt and pepper, to taste
- Pinch of nutmeg (optional)
- Breadcrumbs for topping (optional)
Instructions
- Boil the pasta
In salted boiling water, cook macaroni until al dente. Drain and set aside. - Make the cheese sauce
Melt butter in a saucepan over medium heat. Stir in flour and cook 1 minute. Gradually whisk in cream. Simmer 5–6 minutes until thickened. - Add cheeses
Reduce heat to low. Stir in cheeses gradually, mixing until fully melted and smooth. Season with salt, pepper, and nutmeg if desired. - Combine pasta and sauce
Mix the cooked pasta with the cheese sauce. Serve immediately or bake. - Optional: Bake for extra texture
Transfer to a greased dish, top with breadcrumbs and cheese, and bake at 200°C (400°F) for 15–20 minutes.
Why you should always grate your own cheese
- Grating your own cheese guarantees a dish that’s creamier, tastier, and more natural.
- Pre-shredded cheeses often contain anti-caking agents (like starch or cellulose) that prevent the cheese from melting smoothly. The result? A clumpier sauce with muted flavor.
- When you grate cheese yourself, you control freshness, texture, and overall quality.
- It’s also the best way to highlight artisanal or specialty cheeses like Comté or Beaufort, which deserve to shine in all their glory.
Substitutions
- Abondance → Try Reblochon or Tomme de Savoie.
- Beaufort → Gruyère is the closest match.
- Comté → Swiss or aged Emmental will work.
- 15% Cream → Mix equal parts whole cream and milk to replicate.
Related Recipes to Explore
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A creamy and savory side dish perfect for meat courses.
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Tips & Tricks
- Don’t overcook the pasta — it will soften further when baked.
- Always grate cheese yourself for better melt and flavor.
- Add a splash of dry white wine to the sauce for depth.
- Add shredded chicken or ham for protein.
- Top with extra cheese for a golden crust.
FAQ
Can I make it ahead of time?
Yes. Assemble the dish and refrigerate (unbaked) for up to 2 days. Bake just before serving.
Is this kid-friendly?
Totally. The cheeses are mild and creamy. Skip the Dijon if preferred.
Can I freeze it?
Yes. Let it cool, portion it, and freeze. Reheat with a splash of milk or cream.
Easy and Quick Mac & Cheese with Abondance, Beaufort & Comté
Mac & cheese is comforting, familiar, and endlessly customizable. But when you elevate it with three iconic French alpine cheeses — d’Abondance, Beaufort, and Comté — it becomes something truly gourmet. This version blends the nuttiness of these cheeses with 15% cream for a velvety, rich texture you’ll crave again and again.
Ingredients
- 300 g macaroni pasta
- 1 tbsp unsalted butter
- 1½ tbsp flour
- 400 ml 1¾ cups 15% cream
- 100 g d’Abondance cheese grated
- 100 g Beaufort cheese grated
- 100 g Comté cheese grated
- Salt and pepper to taste
- Pinch of nutmeg optional
- Breadcrumbs for topping optional
Instructions
Boil the pasta
- In salted boiling water, cook macaroni until al dente. Drain and set aside.
Make the cheese sauce
- Melt butter in a saucepan over medium heat. Stir in flour and cook 1 minute. Gradually whisk in cream. Simmer 5–6 minutes until thickened.
Add cheeses
- Reduce heat to low. Stir in cheeses gradually, mixing until fully melted and smooth. Season with salt, pepper, and nutmeg if desired.
Combine pasta and sauce
- Mix the cooked pasta with the cheese sauce. Serve immediately or bake.
Optional: Bake for extra texture
- Transfer to a greased dish, top with breadcrumbs and cheese, and bake at 200°C (400°F) for 15–20 minutes.
Video
Notes
Substitutions
- Abondance → Try Reblochon or Tomme de Savoie.
- Beaufort → Gruyère is the closest match.
- Comté → Swiss or aged Emmental will work.
- 15% Cream → Mix equal parts whole cream and milk to replicate.
Tips & Tricks
- Don’t overcook the pasta — it will soften further when baked.
- Always grate cheese yourself for better melt and flavor.
- Add a splash of dry white wine to the sauce for depth.
- Add shredded chicken or ham for protein.
- Top with extra cheese for a golden crust.
FAQ
Can I make it ahead of time?Yes. Assemble the dish and refrigerate (unbaked) for up to 2 days. Bake just before serving. Is this kid-friendly?
Totally. The cheeses are mild and creamy. Skip the Dijon if preferred. Can I freeze it?
Yes. Let it cool, portion it, and freeze. Reheat with a splash of milk or cream.
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A comforting ground beef dish perfect for weeknight dinners.
👉 Homemade Salisbury Steak – Easy, Budget-Friendly, and Delicious Recipe - Creamy Mustard Chicken with Mushrooms – Easy and Delicious Recipe
A rich and creamy main course the whole family will love.
👉 Creamy Mustard Chicken with Mushrooms – Easy and Delicious Recipe - Homemade Caesar Salad – Authentic Recipe with Chef’s Tips
A classic salad to accompany your main courses.
👉 Homemade Caesar Salad – Authentic Recipe with Chef’s Tips
