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
Scale
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.
