3-Cheese Macaroni and Cheese

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Well, anything with cheese I love! This recipe is amazing, easy to make, and quick.
Very pleased and I will make this more often!
I didn't use as much bread crumbs and it was still very delicous! :

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The prep time for this recipe was rediculously quick! The cook time, just as fast. The next thing I knew...I had Mac & Cheese and was cleaning up!

Now, the only adjustments I would make to this recipe is to use a milder cheese and scale back on the amount of breadcrumb they tell you to use in the recipe. The next time I make this, I'm going with a yellow cheddar cheese and keep it simple.

Otherwise..I have no real complaints. Very good! :

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This recipe is the bomb! All my friends cant believe that I made it from scratch. It's very easy to make in no time at all. I always add a little extra to the recipe to make it my own. Tanks for sharing it.
~GrnEyedTilly

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This is one fantastic recipe. Instead of the elbow macaroni try celantini, the cheese sauce totally envelops and fills these delicatable pastas. My family won't accept any other mac & cheese for holiday feasts! As to the reviewers who claim this recipe is too salty, just adjust the addition of salt in the recipe to your tastes.

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Tried it,way to salty-will stick to my baked three cheese mac,that I use all the time........

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So very easy to make, rich and creamy. This has become my signature dish to bring to pot luck dinners and the casserole dish is always emptied fast!

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sorry to all those who think this is 5 star mac and cheese----this recipe is WAY TOO SALTY!
perhaps if you take the salt completely out of the recipe (even the boiling water you might be able to taste the three wonderful cheeses in this recipe.
also found there was quite a bit of leftover cheese sauce which i had to toss given the salt dominance.

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Wow! My family loved it! I used a couple of different cheeses to keep cost down. The pinko wouldn't brown, but was crispy enough to eat when taken out of oven. I will make this again. I will probably add the bacon next time like another reviewer added.

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Really good recipe. I halved the white cheddar though-as it was more than enough after I shredded 8 oz (look at the recipe, it doesn't say 1# of shredded cheese, it says 1# cheese, shredded. This doesn't make 6 servings, though, unless you're feeding Sumo wrestlers. I filled 2 casserole dishes (not 9x13 so that my family of 5 wasn't looking at leftovers for the next 100 years. Half is waiting in my freezer for another night. Panko may not have been browned when cooked per the recipe, but it was crunchy--so I think it's ok the way it's written. I could see melting a little butter to mix with it before topping too, though. And yes, 2 c. of the Panko is way too much--use your judgment when adding it, I'd say. As for the reviewer complaining about the cost of the cheese--you saw the price when you were at the store, if it was out of your budget range, why purchase it? Just saying.

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The three varieties of cheese here give this mac 'n' cheese recipe a complex and delicious flavor. As the others suggested, cut out the salt (or just add a little since the cheeses are already salty and cut back on the pepper. To resolve the panko not browning, I browned it in a saucepan with a little butter before sprinkling on the mac 'n' cheese. That worked great. Also, use judgment regarding how much panko to add.