cooking · Dinner

Three Cheese Mac n’ Cheese and a Bonus Idea

I came across the inspiration for this idea on the web but then of course changed the recipe (hah) but kept the idea of using crescent rolls to make cups to serve the mac n’ cheese in. They turned out perfectly, tasted divine! Kids and adults alike will love these finger foods. There is enough mac n’ cheese to make 3 sets of the crescent rolls but we didn’t need to eat that many so I baked up the rest on the side for our dinner. The 14-year-old ate over ½ the pasta so that says something……

I tried a new pasta line I came across at Safeway, a Veggie one:

Three Cheese Mac n’ Cheese


  • 12 ounces elbow macaroni
  • 2 Tbsp butter
  • 1 small white onion, peeled and diced
  • 2 Tbsp all-purpose flour
  • 2 cups low-fat milk
  • ¼ tsp ground black pepper
  • ½ cup grated sharp cheddar cheese (used 2%)
  • ½ cup grated Swiss cheese
  • ¼ cup grated Parmesan cheese
  • Dry Italian flavored bread crumbs


Preheat the oven to 400°.

Bring a pot of water to a boil, add the pasta and cook for the short end of time on the package (such as, if 10 to 12 minutes, cook for 10). Drain well.

Meanwhile in a medium heavy saucepan over medium heat melt the butter, add in the onion and cook until tender.

Sprinkle the flour on top, work in and cook for a couple of minutes. Whisk the milk in, along with the pepper. Let cook until thickened, whisking often.

Whisk in the cheese till melted, take off the heat.

Mix up the macaroni and cheese sauce in a large bowl. Transfer to a 1½ quart baking dish, sprinkle with bread crumbs on top and bake for 15 minutes.

The Bonus – Crescent Roll Cups

  • 8 ounce package refrigerated crescent rolls (look for all natural)


Open the can of rolls up, divide into 8 sections. Take a section and press it into a non-stick muffin tin, wrapping the dough around gently to make a “cup”. Make sure the dough is well sealed at all seams. Fill each cup with about¼ cup of the unbaked mac n’ cheese. Sprinkle each cup with about ½ tsp bread crumbs.

Bake for 13 to 15 minutes or until golden brown.

Let sit for a minute or two, pop out with a narrow spatula.

There is enough pasta to make 3 tubes of crescent rolls if making appetizers. I made one tube worth (8 cups) and baked the rest in a 1 quart casserole alongside.


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