Name: 3 Cheese Mac and Cheese
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 8 ounces macaroni; 4 tablespoons butter; ½ teaspoon salt; ½ teaspoon black pepper; ½ teaspoon paprika (or smoked paprika); 3/4 cup whole milk (or heavy cream); 1 1/2 cups extra sharp cheddar cheese (shredded); 1/2 cup gruyere cheese (shredded); 1/2 cup Parmesan cheese (grated)

When I want something rich, creamy, and guaranteed to satisfy, I turn to this 3 cheese mac and cheese. It's everything I love in comfort food—gooey, indulgent, and ultra cheesy without being fussy. This simple stovetop mac and cheese comes together fast, but it tastes like you spent all day on it, and there’s no flour needed. Whether I'm making it for a cozy night in or as a side for guests, this cheesy mac and cheese never disappoints.

A pot of creamy three-cheese macaroni and cheese being stirred with a wooden spoon, coated in a smooth, cheesy sauce.

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3 Cheese Mac and Cheese Recipe
Key Ingredients
Recipe
Instructions
Sarah's Top Tips
Serving Suggestions
Storage & Reheating
Related Recipes
Comments

3 Cheese Mac and Cheese Recipe

My baked macaroni and cheese has been one of the top recipes on the blog for over three years—and for good reason: it’s downright delicious. But sometimes, you just need that same cheesy comfort without turning on the oven. That’s where this stovetop version comes in. It’s just as rich and creamy, ultra cheesy, and totally satisfying, and it's ready in just 20 minutes. Made with layers of sharp cheddar, melty gruyère, and a touch of grated parmesan for a salty bite, this gooey mac and cheese is the perfect quick indulgence for busy weeknights or cozy weekends alike.

Key Ingredients

Macaroni. I used cavatappi for this recipe but I also like elbow, fusili, shells, or any pasta that clings to cheese sauce well.
Paprika. Paprika adds a subtle warmth and depth of flavor that balances the richness of the cheese sauce while also giving the mac and cheese a beautiful golden hue. You can also use smoked paprika.
Whole Milk. I used whole milk as my base, which added a rich and creamy texture to the sauce, helping it stay smooth and velvety without being too heavy. You can use heavy cream for a heavier cheese sauce.
Cheeses. The blend of sharp cheddar, gruyère, and parmesan creates a bold, balanced flavor. Fontina, smoked gouda, or pepper jack are also great options.

See the recipe card below for the remaining ingredients and quantities.

Recipe

Instructions

Butter browning in a black pan on the stovetop, creating a rich, nutty aroma.

Step 1: Bring a large pot of salted water to a boil. Cook the macaroni until just al dente, according to the package instructions. Drain well and set aside. Using the same pot, melt butter over medium heat. Once the butter is melted, add salt, black pepper, and paprika (or smoked paprika). Let the seasonings cook for about 3 seconds until they become fragrant.

A pan on the stovetop with warm milk and browned butter mixing together, creating a creamy base.

Step 2: Reduce the heat to low, then slowly pour in whole milk (or heavy cream), whisking continuously to combine. Bring the milk to a gentle simmer for 1-2 minutes, but do NOT boil. Boiling the milk will lead to curdled milk and a grainy sauce.

Grated cheese melting into the creamy sauce in a pan.

Step 3: Gradually add cheese to the sauce, stirring constantly until the cheese is completely melted and the sauce is smooth and creamy.

Cooked cavatappi pasta being added to the cheese sauce in a pan.

Step 4: Remove the sauce from the heat and add the cooked pasta, stirring gently until every piece is fully coated in the creamy cheese sauce. Taste and adjust the seasoning with salt and pepper, if needed. Serve and enjoy!

Sarah's Top Tips

Trust me on this—don’t let the milk boil. Keep the heat low and steady so the sauce stays smooth and creamy. If the milk gets too hot, it can curdle and turn your sauce grainy, which is definitely not the vibe we’re going for.
I know it’s tempting to save time, but pre-shredded cheese just doesn’t melt the same way. It’s often coated with anti-caking agents that mess with the texture. For the dreamiest, meltiest sauce, take a minute to grate it fresh from the block—it’s totally worth it.
Don’t dump it all in at once! Add the cheese a little at a time and stir constantly so it melts evenly into the sauce. This helps avoid any clumps and keeps things nice and velvety.
Cook the pasta just to al dente since it will continue to soften slightly when mixed with the hot cheese sauce.
If you’ve got a few extra seconds, bring the milk or cream to room temp (or give it a quick warm-up). I like to let the milk come to room temperature while I cook the pasta. It helps everything blend together more easily and keeps the sauce from seizing up.

Macaroni and cheese dish in a black pot, sprinkled with black pepper.

Serving Suggestions

This stovetop mac and cheese is the kind of dish that fits just about any occasion—whether I’m serving it as a cozy weeknight dinner or dishing it up alongside something special for guests. I love it on its own in a big bowl with a sprinkle of extra parmesan or paprika on top, but it also makes a killer side dish for rotisserie chicken, St. Louis ribs, or even a holiday ham. If I’m feeling like balancing things out, I’ll pair it with a crisp green salad or some roasted broccoli. It’s comfort food at its finest—simple, satisfying, and always a hit.

Storage & Reheating

Fridge: If we have any leftovers, I let them cool and then store them in an airtight container. It keeps really well for up to 4 days in the fridge for 4 days—perfect for quick lunches or late-night cravings.

Reheating: When I reheat it, I always add a splash of milk or cream and warm it gently on the stovetop or in the microwave. A little stir, and it’s back to that creamy, gooey goodness like it was just made.