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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.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Calories 365kcal
Author Rachel Ballard


  • 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


  • 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.


Calories: 365kcal | Carbohydrates: 31g | Protein: 14g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 60mg | Sodium: 276mg | Potassium: 191mg | Fiber: 1g | Sugar: 3g | Vitamin A: 643IU | Vitamin C: 1mg | Calcium: 284mg | Iron: 1mg