Print

Wholesome Baked Four-Cheese Mac and Cheese: Easy Homemade

baked four-cheese mac and cheese - featured image
Print Recipe

This Wholesome Baked Four-Cheese Mac and Cheese is the ultimate comfort food, born from a moment of panic but perfected into a creamy, cheesy, and crowd-pleasing dish. With a simple stovetop sauce and a golden, crunchy panko topping, it’s ready in under 45 minutes and uses real, wholesome ingredients.

Ingredients

Scale
  • 1 pound (450g) elbow macaroni (or any short pasta like cavatappi or shells)
  • 4 tablespoons (56g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (720ml) whole milk, warm
  • 1 cup (240ml) heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika (optional)
  • 2 cups (8 oz or 225g) sharp cheddar cheese, shredded
  • 1 cup (4 oz or 115g) Gruyère cheese, shredded
  • 1 cup (4 oz or 115g) mozzarella cheese, shredded
  • 4 oz (115g) cream cheese, softened
  • 1/2 cup (60g) panko breadcrumbs
  • 2 tablespoons (28g) unsalted butter, melted
  • 1/4 cup (25g) grated Parmesan cheese

Instructions

  1. Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil.
  2. Cook the elbow macaroni according to package directions until al dente (about 7-8 minutes). Drain, but do not rinse. Set aside.
  3. In a large skillet or saucepan over medium heat, melt the 4 tablespoons of butter. Whisk in the flour and cook, stirring constantly, for 1-2 minutes until it smells nutty and looks like wet sand (do not let it brown).
  4. Slowly pour in the warm milk and heavy cream while whisking. Continue whisking until the mixture is smooth and thickens, about 3-4 minutes, until it coats the back of a spoon.
  5. Stir in the salt, pepper, garlic powder, and smoked paprika. Taste and adjust seasoning if needed.
  6. Reduce heat to low. Add the shredded cheddar, Gruyère, and mozzarella in handfuls, stirring after each addition until melted. Then add the softened cream cheese and stir until completely smooth. Remove from heat.
  7. Pour the cooked pasta into the sauce and stir until every piece is evenly coated.
  8. Transfer the mac and cheese to a greased 9×13-inch (3-quart) baking dish and spread into an even layer.
  9. In a small bowl, mix the panko breadcrumbs, melted butter, and grated Parmesan until the crumbs are moist. Sprinkle evenly over the top.
  10. Bake on the middle rack for 20-25 minutes, until the top is golden brown and the edges are bubbly. Let rest for 5-10 minutes before serving.

Notes

Shred your own cheese from blocks for the smoothest sauce. Warm the milk and cream before adding to the roux to prevent lumps. Let the mac and cheese rest for 5-10 minutes after baking to allow the sauce to set. For a gluten-free version, use a 1:1 gluten-free flour blend and gluten-free pasta. To make ahead, assemble without the topping, cover, and refrigerate for up to 24 hours; add topping and bake for 30-35 minutes. Freezes well for up to 3 months (assemble but do not bake, wrap tightly, thaw overnight, then bake with extra time).

Nutrition

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

Find it online: https://dinadishes.com/wholesome-baked-four-cheese-mac-and-cheese-easy-homemade/