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Three Cheese Stovetop Mac and Cheese

Three cheese stovetop mac and cheese is a real indulgence you can whip up quickly and enjoy by itself or with a simple salad. Thank goodness for a dish even picky eaters will enjoy!

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a pan of stovetop mac and cheese with a milk bottle and shredded cheese on the side

I’ve had a new mac and cheese on my recipe plan for awhile. My baked macaroni and cheese is my most requested recipe and cooler weather is a great time to throw this super creamy three cheese stovetop mac and cheese version out there.

This one is just as tasty, but doesn’t require baking. Just whip up the cheese sauce and mix in cooked pasta. Easy as that.

What goes well with stovetop mac and cheese?

It’s best to balance the richness and starch of the pasta with lighter dishes, green vegetables or a hearty protein. Try:

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    a skillet of macaroni and cheese with a spoon resting in the center

    There’s even more macaroni and cheese to love! Make these next:

    a pan of stovetop mac and cheese with a milk bottle and shredded cheese on the side

    Creamy Three Cheese Stovetop Macaroni and Cheese

    Super creamy, warm and full of flavor this easy three-cheese macaroni and cheese will be on the table in a flash.
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 6 people
    Author Rachel Ballard

    Ingredients
      

    • 1 1/2 cups elbow macaroni
    • 2 Tablespoons butter
    • 2 Tablespoons all purpose flour
    • 3/4 cup 2% or whole milk
    • 1/2 cup half and half or you can use more whole or 2% milk in its place
    • 1 cup grated cheddar cheese
    • 1/2 cup grated Colby cheese
    • 1/2 teaspoon Dijon mustard
    • 2 ounces cream cheese cut into cubes, 1/4 of a block
    • Salt and pepper

    Instructions
     

    • Bring a large pot of lightly salted water to a boil for the pasta.
    • Add in the pasta and cook until al dente–check your box for the right time, usually about 10-12 minutes. Don’t overcook it. Set aside and start the sauce.
    • In a separate medium saucepan or skillet, melt the butter and add the flour. Cook on medium heat one minute until the flour browns just slightly.
    • Add the milk and half and half (if using), and a dash of salt and pepper.
    • Cook until thickened and starting to bubble; about 5-7 minutes.
    • Add the mustard and stir to combine followed by the cheddar and Colby cheeses.
    • Stir until the cheese melts.
    • Add the pasta, and toss.
    • Add in the cream cheese and stir until the cubes melt and the sauce is completely smooth.
    • Serve hot.

    Nutrition

    Calories: 365kcalCarbohydrates: 31gProtein: 14gFat: 20gSaturated Fat: 12gCholesterol: 60mgSodium: 276mgPotassium: 191mgFiber: 1gSugar: 3gVitamin A: 643IUVitamin C: 1mgCalcium: 284mgIron: 1mg
    Tried this recipe?Tag us on Instagram @feastandfarm and hashtag it #feastandfarm
    Course Side Dish
    Cuisine American

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    63 Comments

    1. It was good! It is very thick like others have said, so I just had to add more milk a couple times to thin it out before we were ready to eat. I would probably skip the half & half next time and do straight whole milk. I would make it again when I want some homemade but quick mac n cheese.

    2. Just made this and it is Awesome! I did save a lil pasta water and added about 2Tbs at the end to thin just a tiny bit, also added my addiction (tobasco sauce) to my serving. SOOOOOOOOOO much better than a box. Make sure your ingredients are prepared before you start, it cooks up quickly!! 🙂

    3. I wonder if I could use the the sauce for a base for Broccoli and Rice bake. Maybe a little onion or shallots and garlic sauted with the butter first?

      1. @Rachel Ballard, I’m living in Australia now and velveeta isn’t here. So, honestly this comment makes me happy because my mum made such good mac and cheese with that when I was little ?

    4. 5 stars
      I made this recipe for Thanksgiving which happened to also be my husband’s Birthday. It was a huge success. We all loved it. I added bacon. I made it earlier in the day and then baked it to reheat. Delicious!!

    5. 3 stars
      It was very cheesy for my taste buds. It’s not the best but it was good. I followed the recipe the way it was written .

    6. 5 stars
      We doubled the recipe, added 2 tbs of Frank’s Red Hot instead of Dijon. We also added 2 cups of quartered cherry tomatoes. We took this dish to our neighborhood block party. It was a big hit!!

      1. Yay Jessica! I’m so glad you were able to share it with your friends. Sounds WONDERFUL with the cherry tomatoes in it. Have you seen my mac and cheese with tomatoes recipe? It’s one of my all time favorites! I hope you’ll enjoy it many more times to come. –Rachel

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