Four Cheese Baked Mac and Cheese
Rich, creamy, and topped with golden panko, this baked mac and cheese uses a blend of four cheeses and makes a crowd-sized 9×13 pan. Perfect for gatherings or leftovers.
Servings: 10 Servings
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
Salt the pasta water well: The pasta should be seasoned from the inside out, or the whole dish will taste flat.
Grate your own cheese: Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
Don’t overbake: Bake just until the edges are bubbling and the top is golden. Too long in the oven, and the sauce will tighten up.
Storage: Keeps for up to 4 days in the fridge. Reheat covered at 325°F with a splash of milk to loosen the sauce.
Make ahead: Assemble the mac and cheese (without the panko topping), cover, and refrigerate for up to 24 hours. Add the topping just before baking.
Freezer-friendly: You can freeze the assembled, unbaked dish (without topping) for up to 2 months. Thaw overnight in the fridge, then add topping and bake.
Add-ins: Stir in cooked bacon, sautéed spinach, or roasted broccoli.
Pasta tip: Elbow macaroni is classic, but cavatappi or shells work well too. Just choose a shape that holds sauce.
Nutrition
Serving: 1serving | Calories: 676kcal | Carbohydrates: 48g | Protein: 31g | Fat: 40g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 123mg | Sodium: 825mg | Potassium: 375mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1171IU | Vitamin C: 0.02mg | Calcium: 793mg | Iron: 1mg
