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Creamy Rich Mac and Cheese with Four Cheeses Easy Homemade Recipe

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A creamy, velvety mac and cheese made with a blend of four cheeses—sharp white cheddar, aged cheddar, mozzarella, and Parmesan—delivered in a smooth béchamel sauce. Perfect for quick, comforting dinners with a rich, layered flavor.

Ingredients

Scale
  • 12 ounces (340 grams) elbow macaroni, cooked al dente
  • 4 tablespoons (56 grams) unsalted butter
  • 1/4 cup (30 grams) all-purpose flour
  • 3 cups (720 ml) whole milk, warmed
  • 1 cup (100 grams) sharp white cheddar cheese, shredded
  • 1 cup (100 grams) aged cheddar cheese, shredded
  • 1 cup (100 grams) mozzarella cheese, shredded
  • 1/2 cup (50 grams) Parmesan cheese, finely grated
  • 1/2 teaspoon garlic powder (optional)
  • 1/2 teaspoon onion powder
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1/4 teaspoon smoked paprika (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 grams) of elbow macaroni and cook for 7 minutes, or until just al dente. Drain and set aside.
  2. In a medium saucepan over medium heat, melt 4 tablespoons (56 grams) of unsalted butter. Once melted and bubbling, whisk in 1/4 cup (30 grams) of all-purpose flour. Whisk continuously for about 2 minutes until it smells nutty and turns pale golden.
  3. Slowly pour in 3 cups (720 ml) of warmed whole milk while whisking constantly to prevent lumps. Continue whisking until the mixture thickens and bubbles gently, about 5-7 minutes.
  4. Stir in 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, salt, pepper, and 1/4 teaspoon smoked paprika if using. Adjust seasoning to taste.
  5. Remove the saucepan from heat. Gradually stir in the shredded cheeses: 1 cup sharp white cheddar, 1 cup aged cheddar, 1 cup mozzarella, and 1/2 cup Parmesan. Stir gently until smooth and creamy. Add a splash of milk if the sauce is too thick.
  6. Pour the cheese sauce over the drained macaroni and stir until every piece is coated.
  7. Optional: Transfer mac and cheese to a buttered 9×13-inch baking dish. Sprinkle extra shredded cheese or breadcrumbs on top. Bake at 350°F (175°C) for 15-20 minutes until golden and bubbly.
  8. Let cool for a couple of minutes before serving to allow the sauce to thicken slightly.

Notes

Use freshly shredded cheeses for best melting and smooth sauce. Remove sauce from heat before adding cheese to prevent greasiness. Cook pasta al dente to avoid mushiness. If baking, watch the top to avoid burning. Add extra milk sparingly if sauce is too thick.

Nutrition

Keywords: mac and cheese, four cheese mac and cheese, creamy mac and cheese, easy mac and cheese, comfort food, homemade mac and cheese

Find it online: https://evabake.com/creamy-rich-mac-and-cheese-with-four-cheeses-easy-homemade-recipe/