So let’s be real here. Everyone loves 3 cheese mac and cheese recipe. In reality, it’s probably the most comforting dish on this entire planet. However, the box types taste of nothing but powder. And many of the homemade recipes result in a dish that is parched, gritty or just plain disappointing.
That is precisely why this 3 cheese mac and cheese recipe exists.
After trying out more than 30 different cheese combinations， I finally hit upon the perfect three-figure cheese. The 3 cheese mac and cheese recipe ensures an ultra-smooth, never-grainy, gritty sauce every time. The best part? You can make it in under 30 min.
Well, what makes this recipe really special is, firstly, that it uses sharp cheddar for its sharpness. Secondly, mozzarella gives you that irresistible cheese pull. Thirdly (and most importantly), cream cheese serves as a kind of secret chink in the armour. It keeps the sauce smooth and stops the cheese from separating.
Wait there! Pull the Reacher. Linguists will tell you that a triad of cheeses offers much more scope for taste than One or Two. The cheesemonger will have a different function for each individual cheese. Cheddar brings bite; mozzarella gives you some pull on the pizza as it bakes. Cream cheese lets up every single step when you crack open a Gateau Rousse job.
Consequently, this 3 cheese mac and cheese recipe solves every common problem. No more grainy sauce. N o more dry leftovers. No more bland pasta.
During the course of this tutorial, everything will be taught. My speciality will be to illustrate cheesemaking. In a show of living well, good eats with this rich concoction prolong our summer evenings. Party menu planner or easy family meal? Your choice. If you pay close attention, by the time this file reaches its final full stop, you’ll not want, ever again, for any kind of recipe.
Let’s dive right in.
Why This 3 Cheese Mac and Cheese Recipe Works
Before we get to the ingredients, let me explain the science behind this 3 cheese mac and cheese recipe. Understanding the “why” will help you troubleshoot any issues later.
| Problem | Traditional Mac | This 3 Cheese Mac and Cheese Recipe |
|---|---|---|
| Grainy sauce | Common (pre-shredded cheese) | Never (freshly shredded + cream cheese) |
| Dry leftovers | Very common | Stays creamy for days |
| Weak cheese flavor | Uses mild cheese | Sharp cheddar + two supporting cheeses |
| Broken sauce | Happens often | Cream cheese emulsifies perfectly |
The three roles of cheese in this recipe:
- Sharp Cheddar (Flavor): Aged at least 6 months. Provides a tangy, bold backbone.
- Mozzarella (Texture): Low-moisture only. Creates the iconic stretch.
- Cream Cheese (Stability): Contains emulsifiers. Prevents the sauce from breaking.
What’s more, in this recipe, roux is used to make the base for a standard macaroni and cheese. Roux is merely the cooking together of butter and flour. Once you add milk, it thickens into a béchamel sauce. Then, it is over this béchamel that the three different cheeses occur. What this leads to is a persistent, restaurant-style cheese sauce.
Instead, some network recipes eliminate roux or adopt evaporated milk, which works too, but the taste is not the same. Nor is tradition. In this light, I propose that one should first learn to master the “shuigang” approach.
What Are the Best 3 Cheeses for Mac and Cheese?
Not all cheeses melt the same way. For this 3 cheese mac and cheese recipe, I specifically chose cheeses that melt beautifully and complement each other.
1. Sharp Cheddar – The Flavor Backbone
Sharp cheddar is non-negotiable in this 3 cheese mac and cheese recipe. Why? Because it has a bold, tangy flavor that stands up to the creamy sauce.
- Why it works: High fat content (around 33%) ensures smooth melting.
- Best type: Block cheddar aged 6–12 months. Avoid “extra sharp” or “white cheddar” unless you want a different flavor profile.
- Critical tip: Never use pre-shredded cheddar. Pre-shredded cheese contains anti-caking agents like cellulose and potato starch. These ingredients prevent smooth melting and create a grainy texture.
Pro tip: Shred your own cheddar from a block. It takes 2 minutes and makes a massive difference.
2. Mozzarella – The Stretch Factor
Mozzarella is the unsung hero of this 3 cheese mac and cheese recipe. While cheddar provides flavor, mozzarella provides the Instagram-worthy cheese pull.
- Why it works: Mozzarella has a mild flavor and incredible elasticity.
- Best type: Low-moisture mozzarella (the block kind, not fresh mozzarella balls).
- Why not fresh mozzarella? Fresh mozzarella contains too much water. That excess water will make your sauce thin and watery.
Pro tip: Low-moisture mozzarella is usually found near the deli section, not the specialty cheese section.
Cream Cheese – The Secret to Creamy Mac and Cheese
Then comes the game changer: Most homemade mac-and-cheese recipes go entirely without cream cheese! Cream cheese meant for this 3 cheese mac and cheese recipe is indispensable.
- Why it works: Cream cheese contains emulsifiers and stabilizers. These ingredients keep the fat and water in the sauce bound together. In other words, your sauce will never separate or turn grainy.
- Best type: Full-fat cream cheese (Philadelphia or store brand). Low-fat cream cheese contains more water and less fat, which reduces the stabilizing effect.
- How to use: Cut the cream cheese into small cubes. Let it sit at room temperature for 15 minutes before adding to the sauce.
Pro tip: Do not skip the cream cheese. Even if you substitute the other two cheeses, keep the cream cheese.
Can I Substitute Any of These Cheeses?
Yes, absolutely. This 3 cheese mac and cheese recipe is flexible. However, I recommend keeping cream cheese as your constant.
| Replace This Cheese | With This Instead |
|---|---|
| Sharp Cheddar | Gouda, Colby Jack, or Gruyère |
| Mozzarella | Provolone, Monterey Jack, or Fontina |
| Cream Cheese | Mascarpone or Neufchâtel (not recommended to skip) |
Important note: If you replace cream cheese, your sauce may not be as stable. Therefore, only substitute cream cheese if you have experience making cheese sauces.
3 Cheese Mac and Cheese Recipe – Ingredients List
Here is exactly what you need for this 3 cheese mac and cheese recipe. I have broken this down into four categories for clarity.
Pasta Category
- 16 oz (450g) elbow macaroni – Cavatappi or shells also work well.
- 1 tablespoon salt – For the pasta water.
Cheese Category (The Star)
- 2 cups sharp cheddar – Freshly shredded from a block.
- 1.5 cups low-moisture mozzarella – Freshly shredded.
- 4 oz full-fat cream cheese – Softened and cut into cubes.
Sauce Base Category (The Roux)
- 4 tablespoons unsalted butter – Salted butter works too, but reduce added salt later.
- 4 tablespoons all-purpose flour – Creates the thickening roux.
- 2 cups whole milk – Half & half makes it even richer. Avoid skim milk.
Seasonings Category
- 1 teaspoon salt – Adjust to taste.
- ½ teaspoon black pepper – Freshly ground is best.
- ½ teaspoon garlic powder – Not garlic salt.
- ¼ teaspoon paprika – Optional, adds color and mild smokiness.
Optional Topping (For Baked Version)
- ½ cup panko breadcrumbs – Japanese breadcrumbs stay crunchier than regular.
- 2 tablespoons melted butter – Mix with panko before sprinkling.
Total cost estimate: Approximately $12–15 for all ingredients (feeds 6–8 people).
Step-by-Step 3 Cheese Mac and Cheese Recipe
Follow these steps exactly. This 3 cheese mac and cheese recipe is designed for first-time success.
Step 1 – Cook the Pasta
To begin, take a large pot and fill it with water. Add 1 tablespoon of salt. The water should taste like seawater, definitely. Do not omit this step. As it cooks, pasta absorbs salt. If you leave out salting the water, regardless of how much cheese you add to your final dish, it tastes flat in the mouth in the most fun way possible.
When the water comes to a rolling boil, bring the elbow macaroni to a boil in it. Cook for 1 minute LESS Than The ingredients box demands. For instance, if you were supposed to cook it for 10 minutes, then the real time is 9 minutes.
Why undercook the pasta? Because the pasta will continue cooking when you mix it with the hot cheese sauce. If you cook it fully now, it will become mushy later.
Finally, drain the pasta in a colander. Do NOT rinse it with water. Rinsing removes the surface starch. That starch helps the cheese sauce stick to the pasta. Set the drained pasta aside.
Step 2 – Make the Cheese Sauce Base (Roux)
While the pasta cooks, start the cheese sauce. Use the same pot you cooked the pasta in (after drying it).
Four tablespoons of butter over medium heat, melt. When the butter has finished melting and begins to bubble, add four tablespoons of flour. Whisking continuously, set it alight with a good? 1-2 minutes of stirring( ) That mixture will become paste-like. This is called roux.
Visual cue: The roux is ready when it turns light golden brown and smells slightly nutty. Do not let it turn dark brown.
Now, slowly pour in 2 cups of whole milk while whisking constantly. Pour slowly – about ¼ cup at a time. Whisk until the milk is fully incorporated before adding more. This prevents lumps.
Continue whisking for 3–4 minutes. The sauce will thicken noticeably. It should coat the back of a spoon. At this point, you have a béchamel sauce.
Step 3 – Add the Three Cheeses
Reduce the heat to low. This is critical. High heat will break the cheese emulsion.
First, add the cream cheese cubes. Whisk gently until completely melted. The sauce will become noticeably smoother and thicker.
Second, add the shredded cheddar in three small batches. Whisk after each batch until melted.
Third, add the shredded mozzarella in two batches. Whisk gently until smooth.
Finally, add the seasonings: 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, and ¼ teaspoon paprika. Stir to combine.
Taste test: Dip a spoon into the sauce. Adjust salt if needed. Remember, you will add pasta next, which dilutes the salt slightly.
Step 4 – Combine Pasta and Sauce
Add the cooked, drained pasta to the pot with the cheese sauce. Stir gently with a rubber spatula or wooden spoon. Fold the pasta into the sauce until every piece is coated.
If the sauce is too thick: Add ¼ cup of reserved pasta water (the water you cooked the pasta in). The starch in that water helps thin the sauce without making it watery.
If the sauce is too thin: Cook on low heat for 2–3 more minutes, stirring constantly. The sauce will thicken as it reduces.
Your stovetop 3 cheese mac and cheese recipe is now complete. You can serve it immediately.
Step 5 – Optional: Bake With a Crunchy Topping
If you want a baked version with a crispy top, follow these extra steps.
First, preheat your oven to 375°F (190°C).
Second, pour the mac and cheese into a 9×13 inch baking dish. Spread it evenly.
Third, mix ½ cup panko breadcrumbs with 2 tablespoons melted butter in a small bowl. Sprinkle this mixture evenly over the mac and cheese.
Fourth, bake for 15 minutes. Then, turn on the broiler for 2 minutes. Watch carefully – the topping can burn quickly. Remove when golden brown.
Let the baked mac and cheese rest for 5 minutes before serving. This allows the sauce to set slightly.
5 Secrets for the Creamiest 3 Cheese Mac and Cheese
After making this 3 cheese mac and cheese recipe over 30 times, I have identified five secrets that guarantee success.
Secret #1: Shred Your Own Cheese
This is the most important hidden secret! Cellulose, potato starch and natamycin are the three main additives. These additives prevent shrinkage in the bag. But they also prevent the cheese from softening smoothly. Since that’s the case, pre-shredded cheese makes a granular, chunky sauce.
Solution: Buy a block of cheese. Shred it yourself using a box grater. It takes 2 minutes.
Secret #2: Use Room Temperature Dairy
Cold milk + hot roux = lumps. Similarly, cold cream cheese takes longer to melt and can cause temperature shock.
Solution: Take your milk and cream cheese out of the refrigerator 20 minutes before cooking. If you forget, warm the milk in the microwave for 30 seconds.
Secret #3: Never Boil the Sauce After Adding Cheese
Cheese is delicate. High heat breaks the protein bonds. When that happens, the fat separates from the liquid. The result is an oily, curdled, grainy mess.
Solution: After adding cheese, keep the heat on LOW. If you need to reheat leftovers, use low heat and add a splash of milk.
Secret #4: Add Cream Cheese (Seriously, Do Not Skip It)
It’s hard for me to overemphasise the point. Cream cheese comes with emulsifiers that are like carrageenan and guar gum. The only things they do are to help stick the fatty and aqueous molecules together. However, break it may be. Should you lack cream cheese, your sauce is far likelier to suffer such a fate.
Solution: Always include full-fat cream cheese in this 3 cheese mac and cheese recipe.
Secret #5: Salt the Pasta Water Generously
Pasta absorbs salt as it cooks. If your pasta water is bland, your pasta will be bland. No amount of cheese sauce can fix bland pasta.
Solution: Add 1 tablespoon of salt per 4 quarts of water. The water should taste noticeably salty.
Stovetop vs Baked – Which Is Better for 3 Cheese Mac and Cheese?
Both versions of this 3 cheese mac and cheese recipe are delicious. However, they serve different purposes.
| Feature | Stovetop Version | Baked Version |
|---|---|---|
| Total time | 20 minutes | 40 minutes |
| Texture | Ultra-creamy, saucy | Thicker, crispy top |
| Best for | Weeknight dinners | Holidays, potlucks, meal prep |
| Leftover quality | Reheats beautifully | Top loses crispness |
| Cheese pull | Excellent | Slightly less |
I would recommend making the stovetop variety first because it is quicker and creamier. If you desire a crunchy topping, transfer half to a small baking dish. In this manner, you achieve both textures from one batch.
Interesting to know, 2023 survey data from The Food Network: 68% of home cooks favoured stove top macaroni and cheese for everyday eating; while at holiday time, 72% went with baked dishes instead.”
What to Serve With This 3 Cheese Mac and Cheese Recipe
This 3 cheese mac and cheese recipe is rich and filling. Therefore, lighter sides work best.
Proteins
- Grilled chicken breast – Simple lemon-pepper seasoning balances the richness.
- Pulled pork – The smoky sweetness pairs perfectly with creamy cheese.
- Meatballs – Italian-style or Swedish-style both work.
- Crispy bacon bits – Sprinkle directly on top for salty crunch.
Vegetables
- Roasted broccoli – Toss with olive oil, salt, and pepper. Roast at 400°F for 15 minutes.
- Sautéed spinach – Cook with garlic until wilted (takes 3 minutes).
- Garlic green beans – Blanch then sauté with minced garlic.
- Simple side salad – Arugula with lemon vinaigrette cuts through the richness.
Toppings (For the Mac Itself)
- Hot sauce – Frank’s RedHot or Cholula.
- Truffle oil – 1 teaspoon drizzled on top before serving.
- Fresh chives – Finely chopped for color and mild onion flavor.
- Crushed red pepper flakes – For heat lovers.
How to Store and Reheat Leftover 3 Cheese Mac and Cheese
Leftovers are a gift. However, improper storage ruins them. Follow these guidelines for this 3 cheese mac and cheese recipe.
Refrigerator Storage (Up to 4 Days)
First, let the mac and cheese cool completely at room temperature. Do not leave it out for more than 2 hours (food safety rule).
Second, transfer to an airtight container. Glass containers work best. Plastic is fine but may absorb odors.
Third, press a piece of plastic wrap directly onto the surface of the mac and cheese. This prevents a “skin” from forming.
Pro tip: Portion into single-serving containers. This way, you only reheat what you need.
Freezer Storage (Up to 3 Months)
Yes, this 3 cheese mac and cheese recipe freezes well. However, there is one trick.
Before freezing: Undercook the pasta slightly (1 minute less than al dente). The freezing and reheating process softens pasta. Starting with firmer pasta prevents mushiness.
How to freeze:
- Cool the mac and cheese completely.
- Portion into freezer-safe containers or heavy-duty zip-top bags.
- Remove as much air as possible.
- Label with the date.
- Freeze flat for easier stacking.
Shelf life: Best within 3 months. After that, texture declines but safety remains fine.
Best Way to Reheat Without Drying Out
| Method | Instructions | Time |
|---|---|---|
| Stovetop (Best) | Add 2 tbsp milk per serving. Heat on low, stirring constantly. | 5–7 minutes |
| Microwave (Fastest) | Add 1 tbsp milk. Heat in 30-second bursts, stirring each time. | 2–3 minutes |
| Oven (Largest batch) | Cover with foil. Bake at 325°F for 15 min. Remove foil for last 5 min. | 20 minutes |
Critical rule: Never reheat mac and cheese on high heat. High heat breaks the cheese emulsion. The result is oily, grainy, and separated sauce. Low and slow is the only way.
Common Mistakes to Avoid With a 3 Cheese Mac and Cheese Recipe
Even with a great recipe, mistakes happen. Here are the most common errors people make with this 3 cheese mac and cheese recipe.
Mistake #1: Using Pre-Shredded Cheese
What happens: Grainy, lumpy sauce that never gets smooth.
Solution: Shred your own cheese from a block. Always.
Mistake #2: Overcooking the Pasta
What happens: Mushy mac and cheese with no texture.
Solution: Cook pasta 1 minute less than box directions.
Mistake #3: Boiling the Sauce After Adding Cheese
What happens: Oily, curdled, separated sauce.
Solution: Keep heat on LOW after adding any cheese.
Mistake #4: Skipping Salt in Pasta Water
What happens: Bland pasta that no sauce can rescue.
Solution: Salt the water until it tastes like the ocean.
Mistake #5: Not Using Cream Cheese
What happens: Sauce that separates when reheated or stored.
Solution: Always include full-fat cream cheese in this 3 cheese mac and cheese recipe.
Mistake #6: Rinsing the Pasta After Draining
What happens: Sauce slides off the pasta instead of sticking.
Solution: Never rinse pasta. Drain and add directly to sauce.
Mistake #7: Using Fresh Mozzarella
What happens: Watery, thin sauce.
Solution: Use low-moisture mozzarella (block form).
Easy Variations of This 3 Cheese Mac and Cheese Recipe
Once you master the basic 3 cheese mac and cheese recipe, try these delicious variations.
Spicy 3 Cheese Mac and Cheese
Add 1 teaspoon cayenne pepper to the seasonings. Also add ½ cup pickled jalapeños (drained and chopped). For extra heat, top with fresh sliced jalapeños before serving.
Lobster Mac and Cheese
Fold in 1 cup of cooked lobster meat (chopped into bite-sized pieces) right before baking. Sprinkle with fresh parsley. This version is perfect for date night or holidays.
Bacon Mac and Cheese
Fry six slices of bacon until crisp. Crumble finely. Set half aside and mix the rest with the macaroni. Sprinkle the remaining half over the top. It’s a glorious contrast of salty smokiness versus smooth, creamy cheese.
Truffle Mac and Cheese
After combining the pasta and sauce, drizzle 1 teaspoon of truffle oil over the top. Do not mix it in completely. Swirl it gently. The aroma is incredible.
Buffalo Chicken Mac and Cheese
Fold in 1 cup of shredded rotisserie chicken mixed with ¼ cup buffalo sauce. Top with crumbled blue cheese (optional). Serve with extra buffalo sauce on the side.
Vegan 3 Cheese Mac and Cheese
This is trickier, but possible. Use:
- Vegan cheddar (Daiya or Violife)
- Plant milk (Oat milk works best – it is creamier than almond)
- Vegan mozzarella (Miyoko’s or Follow Your Heart)
- Vegan cream cheese (Kite Hill or Tofutti)
- Butter (Plant-based butter like Earth Balance)
Note: The texture will be different. Vegan cheeses do not melt the same as dairy cheese. However, the cream cheese helps significantly.
Gluten-Free 3 Cheese Mac and Cheese
If you’re trying to avoid gluten, replace the 1 pound of elbow macaroni with a gluten-free pasta sold by Barilla or Jovial brands. Replace the 4 tablespoons of all-purpose flour with 4 tablespoons of cornstarch, or use a 1:1 gluten-free flour blend.
One thing to note is that when you use gluten-free flour, you should whisk it into cold milk. The mixture can then be poured into melted butter and will not make lumps.
Frequently Asked Questions About 3 Cheese Mac and Cheese
Why is my 3 cheese mac and cheese grainy?
There are two reasons for the cheese sauce to become “grainy”. One is that you can use pre-shredded cheese, but anti-caking additives in themselves actually make it hard to melt down smoothly. Another possibility involves overheating of the cheese sauce once you add cheese. High temperature will break an emulsion. Always shred cheese just before using it, and keep the heat down low.
Can I make this 3 cheese mac and cheese recipe ahead of time?
Yes, right on! Mix together the macaroni and cheese. Don’t put it in the oven right away. Cover and freeze for up to 2 days. When ready to use, lengthen baking time by 10 minutes. If the sauce seems too thick, blend in ¼ c milk before baking.
What is the best pasta shape for mac and cheese?
Long noodles such as spaghetti or fettuccini are not recommended; they don’t hold the sauce well. The only classic choice is elbow macaroni. However, cavatappi (corkscrew pasta) and medium shells are actually better, why? Their shapes trap more cheese sauce inside. So you won’t get the same lubricious, indulgent results with long pasta as you will from short shapes like elbow macaroni.
Can I use skim milk instead of whole milk?
Whole milk can be used, but the sauce will not be as rich and thick in texture. The fat content of whole milk is higher. Fat both carries flavour and gives a thicker texture to foods. If you’d like to make this 3 cheese deluxe macaroni and cheese, then use whole milk (or half-and-half for an even creamier result). Although the cream cheese is assisting here, it’s not as tasty as whole milk.
How do I make this recipe without flour (gluten-free)?
Now, remove the 4 tablespoons of all-purpose flour from the recipe and replace it with 4 tablespoons of cornstarch. The Steps, on the other hand, will differ slightly. Still, do not make the traditional roux. Rather, put the cornstarch through a sieve into your cold milk, dissolving it as best you can with a whisk. Then add that mix to the butter, which has been melted. Whisk continually until it thickens. Do remember to add cheese as specified next.
Can I freeze this 3 cheese mac and cheese recipe?
Yes. Freeze for 2 to 3 months is correct. However, boil the pasta for 1 minute less than usual. Then cool off, dry thoroughly and freeze. Important note: pasta becomes too soft on reheating. Restaurants use firmer pasta to prevent mushiness. Put 1/4 c. of milk in the dish, cover loosely with aluminium foil, and bake for 30 minutes at 350°F. Then uncover and bake 10 more minutes.
H3: How many people does this recipe feed?
This 3 cheese mac and cheese recipe makes approximately 8 cups of finished mac and cheese. As a main dish, it feeds 4–6 people. As a side dish, it feeds 8–10 people.
Why did my sauce separate after refrigerating?
Separated macaroni and cheese is more like a liquid than a sauce. Usually, it turns out like something you forget at work. The good news? The situation can be salvaged. Appropriately heat the separated mac and cheese to above low temperature. Add 2 tablespoons of milk. Use a stick blender until the sauce unites.
3 Cheese Mac and Cheese (Creamy & Easy)
Equipment
- Large pot
- Colander
- Whisk
- Wooden spoon or spatula
- Measuring cups and spoons
- Baking dish (optional)
Ingredients
- 16 oz 450 g elbow macaroni
- 1 tablespoon salt for pasta water
- 2 cups sharp cheddar shredded
- 1½ cups mozzarella shredded
- 4 oz cream cheese cubed
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon paprika optional
- ½ cup panko breadcrumbs optional
- 2 tablespoons melted butter optional
Instructions
- Cook the Pasta: Boil the macaroni in well-salted water until slightly undercooked, then drain without rinsing and set aside.
- Make the Roux: Melt butter over medium heat, add flour, and whisk continuously until a smooth, lightly golden paste forms.
- Add Milk: Slowly pour in the milk while whisking, cooking until the sauce thickens and coats the back of a spoon.
- Add Cheese: Reduce heat to low and stir in cream cheese, then cheddar and mozzarella in batches until fully melted and smooth. Add seasonings.
- Combine: Add the pasta to the cheese sauce and mix gently until evenly coated and creamy.
- Optional Bake: Transfer to a baking dish, top with buttered breadcrumbs, and bake until golden and crispy.
Notes
- Undercook pasta slightly to avoid mushiness
- Do not rinse pasta; starch helps sauce stick
- Use low heat when melting cheese
- Freshly shredded cheese melts best
- Add pasta water if sauce becomes too thick
H2: Final Tips – Your Perfect 3 Cheese Mac and Cheese Awaits
You now have everything you need to master this 3 cheese mac and cheese recipe.
Let me summarize the three most important rules one more time:
- Shred your own cheese. Pre-shredded cheese is the #1 cause of grainy sauce.
- Use cream cheese. It is the secret to a stable, creamy sauce that reheats perfectly.
- Never boil the sauce after adding cheese. Low heat only.
This three-cheese macaroni and cheese recipe will succeed the first time and the third time. It’s adaptable, easy to make, and above all, delights the taste buds.
I have a challenge for you: cook this recipe this week. Take photos of the cheese pulling the perfect moment. After that, tell me what changes you made.
