Four Cheese Baked Macaroni and Cheese

Introduction

If there is one dish that defines indulgent comfort food, it’s Four Cheese Baked Macaroni and Cheese. Imagine tender macaroni coated in a luxuriously creamy cheese sauce made with four distinct cheeses, then topped with a golden, buttery crust and baked until bubbling perfection. This recipe takes the classic mac and cheese you know and love and elevates it into something truly gourmet.

The magic lies in the combination of cheeses. Each one brings its own unique flavor and texture—sharp cheddar for tang, Gruyère for nutty richness, Parmesan for saltiness, and creamy mozzarella for gooey stretch. Together, they create a sauce that’s complex, velvety, and utterly irresistible.

Why I Love This Recipe

I love this recipe because it’s comfort food with a touch of sophistication. It feels nostalgic yet elevated, familiar yet fancy. The creamy sauce clings to every macaroni curve, while the crisp, golden topping offers that satisfying crunch with every bite.

It’s also incredibly versatile. I’ve served it as a casual weeknight dinner, as a holiday side dish, and even as the star of a potluck table. Every single time, it gets rave reviews. The flavor is so rich and satisfying that even a small serving feels indulgent—but trust me, no one ever sticks to just one serving!

Why It’s a Must-Try Dish

This is a must-try because it’s:

• Decadent and cheesy: Four cheeses combine into a luscious, creamy sauce.
• Crowd-pleasing: Loved by kids and adults alike.
• Elegant yet comforting: Perfect for both family dinners and special occasions.
• Customizable: Easily adaptable with different cheeses or mix-ins.

If you’ve been looking for the ultimate baked macaroni and cheese recipe, this is the one you’ll come back to again and again.

Recipe Overview

• Preparation Time: 20 minutes
• Cooking Time: 30 minutes
• Total Time: 50 minutes
• Servings: 6–8 servings
• Course: Main Course / Side Dish
• Cuisine: American
• Calories: Approximately 500 calories per serving (based on 8 servings)

Ingredients

For the Pasta and Cheese Sauce:

• 1 lb (450 g) elbow macaroni
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 4 cups whole milk (warmed)
• 1 cup heavy cream
• 1 cup sharp cheddar cheese, shredded
• 1 cup Gruyère cheese, shredded
• 1 cup mozzarella cheese, shredded
• ½ cup Parmesan cheese, grated
• 1 tsp Dijon mustard
• ½ tsp garlic powder
• ½ tsp smoked paprika (optional, for depth)
• Salt and freshly ground black pepper, to taste

For the Topping:

• 1 ½ cups panko breadcrumbs
• 3 tbsp unsalted butter, melted
• ½ cup Parmesan cheese, grated
• 2 tbsp fresh parsley, chopped (optional)

Step-by-Step Preparation Method

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook macaroni until just al dente (about 1–2 minutes less than package instructions).
3. Drain and set aside.

Step 2: Make the Cheese Sauce

1. In a large saucepan, melt butter over medium heat.
2. Whisk in flour and cook for 1–2 minutes to make a roux.
3. Slowly whisk in warm milk and cream until smooth and thickened.
4. Stir in Dijon mustard, garlic powder, paprika, salt, and pepper.
5. Add cheddar, Gruyère, mozzarella, and Parmesan. Stir until melted and creamy.

Step 3: Combine Pasta and Sauce

1. Add cooked macaroni to the cheese sauce.
2. Stir until pasta is evenly coated.

Step 4: Prepare Topping

1. In a bowl, mix panko breadcrumbs with melted butter, Parmesan, and parsley.

Step 5: Assemble and Bake

1. Preheat oven to 375°F (190°C).
2. Grease a 9×13-inch baking dish.
3. Pour mac and cheese into the dish and spread evenly.
4. Sprinkle breadcrumb topping over the pasta.
5. Bake for 25–30 minutes, until golden brown and bubbly.

Step 6: Rest and Serve

1. Let the dish rest for 5–10 minutes before serving.
2. Garnish with fresh parsley if desired.

How to Serve

• Serve as a main dish with a fresh green salad or roasted vegetables.
• Pair as a side dish with roasted chicken, steak, ribs, or turkey.
• Serve at potlucks, family dinners, or festive holiday gatherings.

Recipe Tips

• Always use block cheese and shred it yourself for the creamiest sauce.
• Warm milk and cream before adding to the roux to prevent lumps.
• Don’t overcook the pasta—it will continue cooking in the oven.
• Broil for 1–2 minutes at the end if you want an extra-crispy topping.

Variations

• Three-Cheese Mac: Skip one cheese if you prefer a simpler flavor.
• Spicy Mac: Add cayenne, hot sauce, or jalapeños to the cheese sauce.
• Meaty Mac: Stir in cooked bacon, sausage, or shredded chicken.
• Veggie Mac: Add broccoli, spinach, or caramelized onions.
• Truffle Mac: Add a drizzle of truffle oil for gourmet flair.
• Gluten-Free: Use gluten-free pasta and breadcrumbs.

Freezing and Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer (uncooked): Assemble without baking, wrap tightly, and freeze for up to 2 months. Bake straight from frozen, adding 10–15 minutes.
• Freezer (cooked): Cool completely, store in freezer-safe containers for up to 2 months, and reheat in the oven with a splash of milk.

Special Equipment Needed

• Large pot for pasta
• Large saucepan for sauce
• Whisk
• 9×13-inch baking dish
• Mixing bowls

Conclusion

Four Cheese Baked Macaroni and Cheese is the ultimate comfort food that marries rich, gooey cheesiness with a golden, crunchy crust. With four distinct cheeses working together, every bite is bursting with flavor and indulgence. Whether served as a centerpiece for a cozy dinner, a side at a holiday feast, or a contribution to a potluck, this dish never fails to impress.

Print Recipe

Four Cheese Baked Macaroni and Cheese

Author: Laura Bennett Cuisine: American Courses: Pasta

Difficulty: Beginner Prep Time 20 mins Cook Time 30 mins Total Time 50 mins

Servings: 8 Calories: Approximately 500 calories per serving

Description

If there is one dish that defines indulgent comfort food, it’s Four Cheese Baked Macaroni and Cheese. Imagine tender macaroni coated in a luxuriously creamy cheese sauce made with four distinct cheeses, then topped with a golden, buttery crust and baked until bubbling perfection.

Ingredients

Scale

1/2x 1x 2x 3x

For the Pasta and Cheese Sauce:

• 1 lb (450 g)
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 4 cups whole milk (warmed)
• 1 cup heavy cream
• 1 cup sharp cheddar cheese, shredded
• 1 cup Gruyère cheese, shredded
• 1 cup mozzarella cheese, shredded
• ½ cup Parmesan cheese, grated
• 1 tsp Dijon mustard
• ½ tsp garlic powder
• ½ tsp smoked paprika (optional, for depth)
• Salt and freshly ground black pepper, to taste

For the Topping:

• 1 ½ cups panko breadcrumbs
• 3 tbsp unsalted butter, melted
• ½ cup Parmesan cheese, grated
• 2 tbsp fresh parsley, chopped (optional)

Instructions

1. Step 1: Cook the Pasta: Bring a large pot of salted water to a boil. Cook macaroni until just al dente (about 1–2 minutes less than package instructions). Drain and set aside.
2. Step 2: Make the Cheese Sauce: In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to make a roux. Slowly whisk in warm milk and cream until smooth and thickened. Stir in Dijon mustard, garlic powder, paprika, salt, and pepper. Add cheddar, Gruyère, mozzarella, and Parmesan. Stir until melted and creamy.
3. Step 3: Combine Pasta and Sauce: Add cooked macaroni to the cheese sauce. Stir until pasta is evenly coated.
4. Step 4: Prepare Topping: In a bowl, mix panko breadcrumbs with melted butter, Parmesan, and parsley.
5. Step 5: Assemble and Bake: Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish. Pour mac and cheese into the dish and spread evenly. Sprinkle breadcrumb topping over the pasta. Bake for 25–30 minutes, until golden brown and bubbly.
6. Step 6: Rest and Serve: Let the dish rest for 5–10 minutes before serving. Garnish with fresh parsley if desired.

Keywords: Four Cheese Baked Macaroni and Cheese