If you’ve been following me on Instagram for a while you’ve seen me share insta-stories of my Stovetop Mac & Three Cheese. Multiple people have asked me for the recipe and I kept forgetting to get measurements when making it. As most of you know I hardly ever measure my food while cooking unless I’m doing specific recipe testing for a blog post. Well, this post is proof I finally recipe tested and it worked out well.Jump to Recipe
This stovetop Mac and three cheese is one of my favorite dinner go to side dishes. It’s also a favorite side dish in general in my household. Not to mention Mac and cheese is always a good idea because it pairs well with so many other dishes. From a protein to vegetables you can’t go wrong with macaroni and cheese. If you’ve tried my baked mac and cheese recipe then you know multiple cheeses is a MUST. No less than three cheeses if we’re being precise. The best part about macaroni and cheese is being able to use your cheeses of choice. All of my Mac and cheese dishes include sharp or mild cheddar cheese. Then from there I play around with the cheeses to compliment the cheddar taste.
Stovetop Mac & Three Cheese Tips:
- Stir frequently! The milk and cheeses will easily burn so be sure to stir often.
- The cheese measurements are of course what my family prefers. Feel free to adjust yours with less or more cheese if desired.
- Onions are not necessary for this dish. They do add a delicious extra flavor if you are a fan of them.
- You can switch up the cheeses if you prefer. I would stick with the cheddar cheese for the base but have fun with the others!
Stovetop Mac & Three Cheese
This easy stovetop mac and three cheese is the perfect side dish for dinner during the week or weekend. Perfect for everyone in the family especially the kids!
- 3 cups Elbow Macaroni dry measurement
- 3 cups Milk
- 1 cup Chicken Stock
- 1 cup Cheddar Cheese mild or sharp
- 1/2 cup Mozzarella Cheese
- 1/2 cup Parmesan Cheese
- 4 Tbsp Butter
- 2 Tbsp Flour
- 1 Tbsp Olive Oil
- 1 tsp Minced Garlic
- 1 tsp Onion Powder
- 1 tsp Paprika
- 1 tsp Sea Salt
- 1/2 tsp Italian Seasoning
- 1/2 tsp Adobo
- 1/4 tsp Black Pepper
- 1/2 Sweet Onion (diced) *optional*
Heat a large sauté pan over medium heat. Add the olive oil and butter to the pan.
Once melted add minced garlic and diced sweet onions. Stir until translucent (about 2-3 minutes)
Add the flour to the pan and quickly whisk the flour into the garlic and onion mixture for a few seconds. Now add the chicken stock and stir to well combine the ingredients.
Pour the milk in and stir/whisk until there are no flour clumps. Add the Italian seasoning, onion powder, paprika, abobo, sea salt and black pepper to the milk mixture. Stir consistently.
Once the milk mixture starts to boil add the elbow macaroni to the mixture. Stir to evenly distribute the elbow macaroni in the pot.
Keep stirring until the elbow macaroni softens and the sauce thickens up. For about 5-7 minutes.
Once the elbow macaroni is soft enough add the cheddar, mozzarella, and Parmesan cheese to the pan. Stir well to evenly mix the cheese into the macaroni.
Add any additonal salt or pepper you desire if necessary to the dish.
Serve and enjoy!