Three Cheese Stovetop Macaroni
Prep time
Cook time
Total time
This three cheese stovetop macaroni is a quick, simple and comforting... it undoubtedly hit the spot!
Yield: 4
  • ½ lb. elbow macaroni (see note below)
  • 2 tbsp. unsalted butter
  • 2 tbsp. all-purpose flour
  • 2 c. whole milk, warmed
  • ½ tsp. salt
  • ½ tsp. pepper
  • ¼ tsp. paprika
  • ⅛ tsp. cayenne pepper
  • ¼ tsp. onion powder
  • ¾ teaspoon dry mustard
  • 1 c. sharp cheddar cheese, grated
  • 1 c. muenster cheese, grated
  • 3 tbsp. Parmesan cheese, grated
  • 1 tbsp. fresh parsley, chopped
  1. Fill a dutch oven or heavy bottom stock pot with water, bring to a boil. Add the pasta and cook according to the package directions. Drain and transfer to a large bowl.
  2. In a glass measuring cup heat the 2 c. of milk for 45 seconds on HIGH in the microwave, set aside.
  3. Return the pot to low heat, melt the butter, then whisk in the flour. Bring the heat up to medium and cook for 1-2 minutes or until the mixture begins to bubble (but not brown). Add 1½ c. of the warm whole milk and whisk to combine. Bring the mixture to a boil, it will thicken substantially.
  4. Add the salt and spices, continue whisking. Turn the heat down to low and add the three kinds of grated cheese, stirring constantly until it has melted into the sauce. Stir in the remaining ½ c. of milk.
  5. Add the cooked pasta and stir to coat. Remove from the heat and garnish with chopped parsley and additional parmesan cheese.
-Feel free to use any type of pasta you have on hand (we used whole wheat elbows). To take this recipe to the next level, turn your oven on to broil, place it in for a few minutes to brown the cheese on top (we put ours into a cast iron skillet).
-This recipe can easily be doubled to serve a larger crowd.

Recipe source: adapted from Kelsey Nixon, Kitchen Confidence
Recipe by Life Made Simple at