👉StovetopMacCheese – Recipes on a Budget

Creamy Stovetop Mac and Cheese with Three Cheeses

If you’re craving the ultimate comfort food, look no further than this Creamy Stovetop Mac and Cheese made with a rich blend of cheddar, mozzarella, and Parmesan. Ready in just 30 minutes, it’s the perfect choice for weeknight dinners, holiday gatherings, or indulgent weekends.

🧀 Ingredients

1 pound elbow macaroni (or your favorite pasta shape)
½ cup (1 stick) unsalted butter
½ cup all-purpose flour
4 cups whole milk (warm)
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste

🍲 Instructions

Cook Pasta: Boil a large pot of salted water. Add macaroni and cook until al dente according to package instructions. Drain and set aside.
Make the Roux: In a large saucepan or Dutch oven, melt butter over medium heat. Whisk in the flour and cook, stirring constantly, for about 1–2 minutes to eliminate the raw flour taste.
Add Milk: Slowly whisk in warm milk, a little at a time, to prevent lumps. Stir until the mixture thickens (about 5–7 minutes).
Add Cheese: Lower the heat and stir in cheddar, mozzarella, and Parmesan until smooth and fully melted.
Season: Add salt and pepper to taste. For an extra flavor kick, try a dash of mustard powder or paprika.
Combine with Pasta: Fold in the cooked macaroni until it’s fully coated in the creamy cheese sauce.
Serve: Serve hot and garnish with a little extra cheese, fresh herbs, or crispy breadcrumbs if desired.

📊 Nutrition Information (Per Serving)

Calories: 450
Total Fat: 25g
Carbohydrates: 38g
Protein: 20g

🔍 20 Frequently Asked Questions (FAQs)

Can I use a different type of pasta?
Yes! Shells, cavatappi, fusilli, or penne all work well.
Is it okay to use pre-shredded cheese?
Yes, but freshly shredded cheese melts better and gives a smoother texture.
Can I make this ahead of time?
Yes. Store in an airtight container and reheat with a splash of milk.
Can I bake it after cooking on the stovetop?
Absolutely. Top with breadcrumbs and bake at 375°F for 15 minutes for a crispy topping.
What’s the best milk to use?
Whole milk gives the creamiest texture, but 2% works in a pinch.
Can I make it gluten-free?
Yes. Use gluten-free pasta and a 1:1 gluten-free flour blend.
What cheeses can I substitute?
Try Gruyère, Fontina, Monterey Jack, or Gouda.
How can I make it spicier?
Add cayenne pepper, diced jalapeños, or hot sauce.
Can I add meat or veggies?
Yes! Stir in cooked bacon, sausage, broccoli, peas, or spinach.
Why is my cheese sauce grainy?
Cheese may have been added over high heat. Reduce the heat and stir constantly.
Can I freeze mac and cheese?
Yes, but the texture may change slightly. Freeze in portions and reheat with milk.
How long does it last in the fridge?
Up to 4 days in an airtight container.
Can I use plant-based milk?
Yes, unsweetened almond, oat, or soy milk are great dairy-free options.
What can I use instead of butter?
Try margarine, ghee, or plant-based butter.
Can I use cream instead of milk?
Yes, for an even richer result—but it will be heavier.
Is this recipe kid-friendly?
Absolutely! It’s a classic favorite for all ages.
Can I make this in one pot?
You can, by cooking the pasta first, draining it, and using the same pot.
Does it reheat well?
Yes. Add a splash of milk and heat over low heat or in the microwave.
Can I use evaporated milk?
Yes. It gives a thick, creamy result, but adjust to taste.
Can I make it vegan?
Yes. Use plant-based butter, non-dairy milk, and vegan cheeses.

💡 20 Tips to Make the Perfect Mac and Cheese

Salt your pasta water well – it adds flavor from the beginning.
Use freshly grated cheese – it melts smoother than bagged cheese.
Warm your milk – this helps thicken the sauce more evenly.
Cook the roux properly – about 2 minutes to get rid of the raw flour taste.
Add milk slowly – to prevent clumps.
Stir constantly – to avoid scorching the milk or flour.
Lower the heat before adding cheese – high heat can make it gritty.
Mix cheeses for depth – sharp cheddar, mozzarella, and Parmesan create balance.
Add a dash of mustard powder – it enhances cheese flavor without tasting like mustard.
Customize with spices – try paprika, garlic powder, or nutmeg.
Use al dente pasta – it will finish cooking slightly in the sauce.
Add pasta gradually – ensure it’s fully coated and adjust for sauciness.
Make a crispy topping – mix breadcrumbs with butter and broil for 2–3 minutes.
Don’t overcook pasta – it can get mushy in sauce.
Use a Dutch oven for even heating – prevents hot spots.
Double the batch – leftovers are even better the next day.
Stir in extras at the end – cooked bacon, spinach, or roasted garlic.
Taste and adjust seasoning – especially salt and pepper.
Add cheese in batches – melts more evenly.
Let it sit for a few minutes before serving – it thickens slightly and improves texture.