If you’re craving ultimate comfort food with a cheesy, creamy, and irresistible twist, then this Four Cheese Baked Macaroni and Cheese Recipe is your new best friend. It combines not just one or two, but four splendid varieties of cheese, each bringing its own unique flavor and texture to the party, creating a luscious sauce that blankets perfectly cooked pasta. Baked under a crunchy, golden topping, this dish strikes the ideal balance between gooey and crisp, delivering cozy satisfaction in every bite. Get ready to discover why this recipe will quickly become a beloved staple in your kitchen.
Ingredients You’ll Need
This Four Cheese Baked Macaroni and Cheese Recipe relies on simple, pantry-friendly ingredients that come together to deliver extraordinary flavor, texture, and richness. Each component plays a key role, whether it’s creating the creamy sauce, adding a savory punch, or lending a beautiful golden crust on top.
- 1 lb pasta: Choose elbow macaroni or your favorite tube-shaped pasta for that classic bite and sauce-hugging goodness.
- 3/4 stick of butter: Melts into the roux, giving the béchamel base a silky richness.
- 2 tablespoons all-purpose flour: Thickens the cheese sauce perfectly without lumps.
- 2 cups milk: Keeps the sauce creamy but light enough to avoid heaviness.
- 1 cup heavy cream: Adds extra decadence and velvety texture to the sauce.
- 1/2 teaspoon salt: Enhances all the flavors beautifully without overpowering.
- 1/2 teaspoon ground black pepper: Gives a gentle spicy kick that complements the cheese.
- 2 cloves garlic (minced): Infuses subtle aromatic warmth for depth.
- 4 oz Havarti cheese (shredded): Melts super smoothly and adds mild creaminess.
- 1/4 cup Parmesan cheese: Sharp and nutty, perfect for complex umami notes.
- 8 oz cheddar cheese (shredded): Brings that classic tangy cheddar flavor we all love in mac and cheese.
- 8 oz extra sharp cheddar cheese (shredded): Packs a bolder punch to elevate the cheesy goodness.
- TOPPING: 3 tablespoons Parmesan cheese, 1 cup Panko bread crumbs, 1 teaspoon dried parsley, 1 tablespoon olive oil – these create a crunchy, savory crust that contrasts beautifully with the creamy interior.
How to Make Four Cheese Baked Macaroni and Cheese Recipe
Step 1: Prep and Cook the Pasta
Start by preheating your oven to 375°F and setting aside a 2-quart baking dish. Cook your pasta according to the package instructions until it’s al dente – you want a bit of firmness since it will cook more in the oven. Drain and set aside so you’re ready for the cheesy assembly.
Step 2: Make the Crispy Topping
While the pasta is cooking, take a small bowl and mix together the Panko bread crumbs, Parmesan cheese, dried parsley, and olive oil. Stir until the crumbs are evenly coated with olive oil and all ingredients are well combined. This topping will bake to a golden, crunchy finish that adds texture and color to your dish.
Step 3: Prepare the Four Cheese Sauce
In a medium-sized pan, melt the butter over medium heat. Whisk in the flour to create a smooth roux, cooking it gently for about a minute to remove the raw flour taste. Slowly pour in the milk and heavy cream while whisking continuously to prevent lumps from forming. Add salt, pepper, and minced garlic to infuse the sauce with flavor. Once the mixture warms, add half of the shredded cheeses, whisking occasionally until melted and smooth. Then, incorporate the remaining cheese and continue whisking until your sauce becomes rich, glossy, and utterly irresistible.
Step 4: Assemble and Bake
Place the drained pasta into the ungreased baking dish. Pour the luscious four-cheese sauce over the pasta, making sure every piece is generously coated. Evenly sprinkle your prepared breadcrumb topping over the entire dish. Bake in the oven for 20 to 25 minutes, or until the breadcrumbs are lightly browned and the cheese sauce bubbles around the edges. When it’s done, let it cool just slightly before serving to enjoy the perfect blend of creamy and crunchy flavors.
How to Serve Four Cheese Baked Macaroni and Cheese Recipe
Garnishes
Adding a little fresh green parsley or a sprinkle of additional Parmesan right before serving can brighten up the dish visually and enhance the flavor with a subtle herbal note. For an exciting variation, scatter a handful of crispy bacon bits or sliced green onions on top for extra texture.
Side Dishes
This Four Cheese Baked Macaroni and Cheese Recipe pairs wonderfully with fresh, crisp salads like arugula with lemon vinaigrette or simple steamed vegetables such as broccoli or green beans. The freshness and lightness of the sides create a nice contrast to the rich, cheesy main dish.
Creative Ways to Present
For a fun twist, serve this mac and cheese in individual ramekins or mini cast iron skillets – perfect for parties or a cozy dinner. You can also layer in cooked vegetables like roasted butternut squash or caramelized onions between pasta and cheese sauce layers to add depth and surprise your guests!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though they might disappear fast), store them in an airtight container in the fridge for up to 3 days. Cover the mac and cheese tightly to keep the topping from going soggy.
Freezing
This recipe freezes beautifully! Assemble the dish up to the baking step, cover tightly with foil, and freeze for up to 2 months. When ready to enjoy, bake from frozen, adding extra baking time until heated through and topping is crisp.
Reheating
Reheat leftovers in the oven at 350°F for about 15-20 minutes, covered with foil to prevent drying out. Remove the foil in the last few minutes to refresh the crunchy topping. Microwaving works too but may soften the crust.
FAQs
Can I use different types of pasta for this recipe?
Absolutely! While elbow macaroni is traditional, any pasta shape like shells, cavatappi, or penne will work well since they hold the cheese sauce nicely.
Is it possible to make this recipe gluten-free?
Yes! Swap the all-purpose flour for a gluten-free flour blend and ensure your Panko breadcrumbs are gluten-free. There are many gluten-free bread crumbs available that crisp up just as well.
Can I use pre-shredded cheese in this recipe?
While pre-shredded cheese is convenient, it often contains anti-caking agents that can affect melting. For the creamiest sauce, shredding your own cheese is best.
How spicy is this Four Cheese Baked Macaroni and Cheese Recipe?
This dish is not spicy but has a mild warmth from the black pepper and garlic. You can always add a pinch of cayenne or paprika if you want a little kick.
What can I add to make this recipe more nutritious?
Adding steamed or roasted vegetables like spinach, peas, or cauliflower into the pasta before baking can boost the nutrition and add interesting flavors without compromising the cheesy goodness.
Final Thoughts
You really can’t go wrong with this Four Cheese Baked Macaroni and Cheese Recipe. It’s a crowd-pleaser that feels like a warm hug on a plate, combining creamy richness with that perfect crispy topping. Whether for a family dinner or a special occasion, this recipe is meant to be shared and savored. Give it a try and prepare to fall in love with mac and cheese all over again!
Print
Four Cheese Baked Macaroni and Cheese Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 to 10 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Four Cheese Baked Macaroni and Cheese recipe delivers a rich, creamy, and cheesy comfort food classic. Featuring a blend of Havarti, Parmesan, sharp and extra sharp cheddar cheeses, this dish is topped with a crunchy panko and Parmesan breadcrumb crust, baked to golden perfection. Perfect as a family dinner or a crowd-pleasing side dish.
Ingredients
Main Ingredients
- 1 lb pasta
- 3/4 stick butter (6 tablespoons)
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cloves garlic, minced
- 4 oz Havarti cheese, shredded
- 1/4 cup Parmesan cheese
- 8 oz cheddar cheese, shredded
- 8 oz extra sharp cheddar cheese, shredded
Topping
- 3 tablespoons Parmesan cheese
- 1 cup Panko bread crumbs
- 1 teaspoon dried parsley
- 1 tablespoon olive oil
Instructions
- Preheat and Cook Pasta: Preheat your oven to 375°F (190°C). Prepare a 2-quart baking dish by setting it aside. Cook the pasta according to the package instructions until al dente, then drain and set aside.
- Prepare the Topping: In a small bowl, mix together the panko bread crumbs, 3 tablespoons Parmesan cheese, dried parsley, and olive oil. Stir well to combine and set this mixture aside for later.
- Make the Cheese Sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the all-purpose flour to make a roux and cook for about 1-2 minutes until lightly golden. Gradually whisk in the milk and heavy cream, ensuring no lumps form. Add salt, black pepper, and minced garlic, stirring to combine. When the mixture is warm, add half of the shredded cheeses, whisking occasionally until completely melted. Then add the remaining cheese and continue whisking until the sauce is smooth and creamy.
- Combine and Bake: Transfer the cooked pasta into the ungreased baking dish. Pour the cheese sauce evenly over the pasta. Evenly sprinkle the prepared panko and Parmesan breadcrumb mixture over the top. Bake in the preheated oven for 20 to 25 minutes, or until the breadcrumbs are lightly browned and the cheese sauce is bubbly. Serve immediately for best results.
Notes
- Use freshly shredded cheeses for the best melting and texture.
- You can substitute Havarti cheese with Fontina or Monterey Jack if unavailable.
- For extra flavor, add a pinch of nutmeg to the cheese sauce.
- Let the dish rest for 5 minutes after baking to set slightly before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently.
