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Four cheese baked mac and cheese is ultra-creamy, rich, and built for sharing. Baked in a 9×13 pan, it’s loaded with silky sauce and blanketed in golden panko crumbs. The center stays gooey, the top turns crisp, and every bite hits that sharp, buttery, deeply cheesy sweet spot.
Mac and cheese is nostalgic and indulgent at the same time. It’s familiar, satisfying, and just a little extra. It works for a weeknight dinner or a holiday spread and it is always a favorite.
Here’s Why This Mac and Cheese Recipe Works
Balanced cheese blend: Cheddar for sharpness, Monterey Jack for meltability, gouda for creaminess, and Gruyère for depth. No single cheese overwhelms the others.
Velvety sauce: Starting with a roux and using freshly grated cheese keeps the texture smooth and cohesive.
Panko topping for contrast: Crisp, buttery breadcrumbs give the top a satisfying crunch that plays against the creamy base.
Feeds a crowd: A full 9×13 pan means leftovers for days, and a quick splash of milk brings the sauce back to life without turning greasy.
Craving more cheesy comfort? Try my broccoli and cheese casserole. Same creamy, baked vibe, but with crisp-tender broccoli and a velvety sauce.
Pair this mac and cheese with my buttermilk fried chicken or my onion soup meatloaf for the ultimate comfort food meal.
Recipe Tips
Cook the pasta just shy of al dente: It will finish cooking in the oven, soaking up flavor without turning mushy.
Warm the milk first: Cold milk can cause the roux to seize and clump. Warm milk keeps the sauce silky.
Grate your own cheese: Pre-shredded cheese is convenient, but anti-caking agents can make the sauce grainy.
Taste before baking: The cheese sauce should be perfectly seasoned before the pasta goes in.
Watch the broiler: If you broil at the end, don’t walk away. It goes from golden to burnt fast.
Salt the pasta water well: It’s your only chance to season the pasta itself, and it makes a bigger difference than people expect.
Melt cheese gently, off the heat: Once the sauce base is ready, remove it from the burner before adding cheese. High heat can make the sauce break or turn grainy. Gentle heat keeps it smooth and creamy.
The sauce might look thin: It should look a touch looser than you want. Pasta absorbs more sauce as it bakes.
Rest before serving: Letting it sit 5–10 minutes helps the sauce set up without drying out.
Want to turn your leftovers into something snackable? Try my mac and cheese bites. They are crispy, cheesy, and the ultimate party food.
Ingredient Notes
Cheddar: White or yellow cheddar cheese both work. Just avoid pre-shredded to keep the sauce smooth.
Monterey Jack: Adds creaminess and melt without overpowering. If needed, substitute with mozzarella, but expect a milder flavor.
Gouda: Brings a buttery, slightly sweet richness. Regular or smoked both work, but smoked will shift the overall flavor and can overpower the other cheeses.
Gruyère: The secret to that deep, nutty undertone. If unavailable, try Swiss or Fontina.
Milk: Whole milk gives the creamiest result but lower-fat milk can work in a pinch.
Dry mustard + garlic powder: These low-key pantry spices sharpen and round out the cheese flavor without standing out.
Panko breadcrumbs: Their light, airy texture crisps up better than regular breadcrumbs. Stirring in melted butter helps them brown evenly.
Four Cheese Mac and Cheese
Four cheese baked mac and cheese keeps things simple and hits all the right notes; creamy, cheesy, crisp-topped, and generous enough to feed a crowd. That contrast is the magic: melty pasta in a rich sauce, finished with a golden, buttery crunch. This is comfort food, dialed in.
For a smaller recipe, check out my Betty Crocker-style mac and cheese. It’s quick, cozy, and perfect for weeknights.
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Four Cheese Baked Mac and Cheese
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Ingredients
- 1 pound elbow macaroni
- 5 tablespoons butter
- 6 tablespoons all-purpose flour
- 5 cups whole milk, warmed
- ¾ teaspoon garlic powder
- 1 teaspoon dry mustard powder
- ¼ teaspoon salt, plus more to taste
- 8 ounces sharp cheddar cheese, shredded (about 2 cups)
- 8 ounces Monterey jack cheese, shredded (about 2 cups)
- 6 ounces gouda cheese, shredded (about 1 ½ cups)
- 6 ounces gruyere cheese, shredded (about 1 ½ cups)
Topping
- ¾ cup Panko breadcrumbs
- 3 tablespoons butter, melted
- ¼ teaspoon salt
Instructions
- Bring a large pot of well salted water to a boil. Cook the pasta just shy of al dente, about 1 minute less than the package directs. Drain and toss the hot pasta with a drizzle of olive oil (about 1–2 teaspoons) to keep it from sticking, then set aside.
- In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly.
- Slowly whisk in the warm milk, a little at a time, whisking constantly until smooth. Continue whisking until the mixture thickens enough to coat the back of a spoon, about 5 to 10 minutes. Stir in the garlic powder, mustard powder, and salt.
- Remove the pot from the heat. Set aside a handful or two of the shredded cheese for topping. Gradually stir the rest into the sauce, one handful at a time, until fully melted and smooth. If the sauce cools too much and the cheese stops melting easily, place the pot back over low heat. Just enough to warm it gently. Avoid high heat, which can make the sauce grainy. Taste and adjust the salt if needed.
- Add the drained pasta to the cheese sauce and stir until evenly coated.
- Pour the mac and cheese into a greased 9×13-inch baking dish. If your dish has short or shallow sides, set a little of the mixture aside and bake it separately in a small dish to prevent overflow. Sprinkle the reserved cheese evenly over the top.
- In a small bowl, combine the panko, melted butter, and salt, then sprinkle evenly over the cheese layer.
- Place the baking dish on a foil-lined sheet pan in case it bubbles over. Bake at 350°F for 15–20 minutes, just until the edges are bubbling. If you want a browner top, broil for 2–3 minutes, watching closely so it doesn’t burn. Let rest for 5–10 minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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