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Best Baked Four-Cheese Mac and Cheese: The Ultimate Crowd-Pleaser

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This baked four-cheese mac and cheese is the ultimate comfort food, featuring a blend of sharp cheddar, Gruyère, mozzarella, and cream cheese for a velvety sauce with a golden, buttery panko crust. It’s budget-friendly, family-approved, and perfect for feeding a crowd.

Ingredients

Scale
  • 1 pound elbow macaroni (or cavatappi)
  • 4 tablespoons unsalted butter, divided
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk, warmed slightly
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Gruyère cheese, shredded
  • 1 cup low-moisture mozzarella cheese, shredded
  • 4 ounces cream cheese, softened and cut into small cubes
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • 1 cup panko breadcrumbs
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped (optional, for garnish)

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×13 baking dish with butter or non-stick spray. Bring a large pot of salted water to a boil.
  2. Cook the elbow macaroni for 1 minute less than package directions (about 6-7 minutes). Drain, rinse with cool water, and toss with a drizzle of olive oil to prevent clumping.
  3. In a large saucepan or Dutch oven, melt 3 tablespoons of butter over medium heat. Whisk in the flour and cook for 2 minutes until pale golden and nutty.
  4. Slowly pour in the warm milk while whisking constantly, then add the heavy cream. Continue whisking until the mixture thickens, about 3-4 minutes. Reduce heat to low.
  5. Add the shredded cheddar, Gruyère, mozzarella, and cubed cream cheese. Stir gently until melted and smooth, about 2-3 minutes. Do not let it boil. Stir in Dijon mustard, garlic powder, onion powder, cayenne (if using), and salt and pepper to taste.
  6. Add the drained pasta to the cheese sauce and stir until well coated. Pour into the prepared baking dish and spread evenly.
  7. In a small skillet, melt the remaining 1 tablespoon of butter over medium heat. Add panko breadcrumbs and toast until golden, about 3 minutes. Remove from heat and stir in grated Parmesan. Sprinkle evenly over the mac and cheese.
  8. Bake for 20-25 minutes until edges are bubbly and top is golden brown. If needed, broil for 1-2 minutes, watching carefully.
  9. Let rest for at least 10 minutes before serving. Garnish with fresh parsley if desired.

Notes

Shred your own cheese for the smoothest sauce. Cook pasta 1 minute less than directed to avoid mushiness. Let ingredients come to room temperature for easier blending. For make-ahead, assemble without topping, refrigerate up to 24 hours, then add topping and bake 30 minutes (remove foil last 10 minutes). Leftovers keep 4 days in the fridge or freeze up to 3 months.

Nutrition

Keywords: baked mac and cheese, four cheese mac and cheese, comfort food, casserole, cheesy pasta, crowd-pleaser, potluck recipe

Find it online: https://evabake.com/best-baked-four-cheese-mac-and-cheese-the-ultimate-crowd-pleaser/