Go Back
Four-cheese baked macaroni with crispy breadcrumb topping in a baking dish

Four-Cheese Baked Macaroni

🌟 Cheesy, creamy, and perfectly baked—this Four-Cheese Baked Macaroni is a comfort food classic! Each bite is loaded with layers of cheesy goodness, making it a family favorite. 🧀
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Calories 540 kcal

Ingredients
  

  • Elbow Macaroni (1 lb): Classic elbow macaroni works best, but you can substitute with cavatappi, rotini, or penne if preferred.

Cheese Blend

  • Sharp Cheddar Cheese (1 ½ cups, shredded): Adds the classic mac and cheese flavor and melts beautifully.

    Gruyère Cheese (1 cup, shredded): A slightly sweet, nutty cheese that brings depth to the flavor.

    Mozzarella Cheese (1 cup, shredded): For that stretchy, gooey melt that makes every bite extra satisfying.

    Parmesan Cheese (½ cup, grated): Adds a salty, tangy touch and creates a perfect golden topping when baked.

For the Creamy Cheese Sauce

  • Butter (¼ cup): Essential for starting the roux, which creates a smooth, thick sauce.

    All-Purpose Flour (¼ cup): Helps thicken the cheese sauce.

    Whole Milk (3 cups): Adds richness; you can substitute with half-and-half for an even creamier texture.

    Heavy Cream (1 cup): For added creaminess and richness.

    Salt & Black Pepper: To taste, for seasoning the sauce.

    Garlic Powder (½ tsp, optional): Adds a hint of savory depth.

Optional Topping

  • Panko Breadcrumbs (½ cup): Mix with melted butter for a crunchy, golden topping.

    Chopped Fresh Parsley (for garnish): Adds a pop of color and fresh flavor to the finished dish.

Instructions
 

Cook the Pasta

  • Bring a large pot of salted water to a boil and cook the elbow macaroni according to the package instructions, but slightly undercook it (about 1 minute less). This will prevent it from becoming mushy when baked.
    Drain the pasta and set it aside.

Prepare the Cheese Sauce

  • Make a Roux: In a large saucepan or pot, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes until smooth and slightly golden. This forms the roux, which thickens the sauce.
    Gradually add the milk and cream, whisking continuously to prevent lumps. Keep whisking for 3-5 minutes until the mixture thickens and coats the back of a spoon.
    Season the Sauce: Add salt, pepper, and garlic powder (if using). Taste and adjust the seasonings as needed.
    Add the Cheeses: Lower the heat and slowly add the shredded cheddar, Gruyère, mozzarella, and Parmesan cheeses, one handful at a time. Stir until each addition is melted before adding the next. Continue stirring until the sauce is smooth and creamy.

Combine Pasta and Sauce

  • Add the cooked pasta to the cheese sauce and stir until all noodles are well coated. The sauce will be thick and creamy, ensuring every bite is packed with cheesy goodness.

Transfer to a Baking Dish

  • Preheat your oven to 350°F (175°C).
    Lightly grease a 9x13-inch baking dish and pour in the macaroni and cheese mixture, spreading it evenly.

Add Topping and Bake

  • Prepare the Topping: In a small bowl, mix the panko breadcrumbs with a tablespoon of melted butter until the crumbs are evenly coated.
    Sprinkle the breadcrumbs over the macaroni and cheese. Optionally, top with extra Parmesan for extra crispiness and flavor.
    Bake for 25-30 minutes, or until the top is golden brown and the cheese is bubbling around the edges.

Serve and Enjoy

  • Let the baked macaroni rest for 5 minutes to set, then garnish with fresh parsley if desired. Serve hot and enjoy every creamy, cheesy bite!