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Three Cheese Stovetop Macaroni and Cheese


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Rate this recipe 4.5/5 (15 Votes)


  • Coarse salt
  • 1 pound elbow macaroni
  • 5 tablespoons unsalted butter
  • 6 tablespoons all-purpose flour
  • 4 cups whole milk, room temperature
  • 3/4 teaspoon ground mustard
  • 1/2 teaspoon Old Bay seasoning
  • 8 ounces white cheddar, shredded (3 cups)
  • 4 ounces Monterey Jack, shredded (1 1/2 cups)
  • 1/2 ounce Parmesan, grated (1/4 cup)



Step 1

In a large pot of boiling salted water, cook macaroni according to package instructions. Drain.

In pot, melt 4 tablespoons butter over medium. Whisk in flour and cook, stirring frequently, until mixture is pale golden and has a nutty aroma, about 4 minutes.

Whisking constantly, slowly add milk. Cook, whisking along bottom of pot, until boiling, about 7 minutes. Reduce heat and gently simmer, stirring occasionally, until sauce is thickened, 10 to 12 minutes. Remove from heat and add 1 tablespoon butter, mustard, Old Bay, and cheeses. Stir until cheeses are melted and sauce is smooth; season with salt. Add macaroni to sauce and stir to combine.


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