answer:I don’t have an outstanding stovetop macaroni and cheese recipe because they really don;t exist as outstanding. And there aren’t recipes that work in general with specifics such as you have. But it sounds to me like you might as well just go for it. So, cook the macaroni al dente, crumble the blue and the feta into drained hot macaroni, stir in grated parmesan. Place in an oven proof dish like a lasagna pan, so you can spread it all out. Sprinkle finely ground bread crurmbs (best from left over garlic bread made from sourdough is best!) over the top of the mixture, and brown in the oven. The bread crumbs give just a bit of satisfying crunch. Serve with either sparkling water or a Pinot Grigio.