Name: Creamy Four Cheese Mac and Cheese Recipe (Easy)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American Comfort Food
Ingredients: 1 pound elbow macaroni (or shells, cavatappi); 4 tablespoons unsalted butter; ¼ cup all-purpose flour; 4 cups whole milk (warm); 1 cup heavy cream; 1 teaspoon Dijon mustard; 1 teaspoon garlic powder; ½ teaspoon smoked paprika; ½ teaspoon salt (adjust to taste); ¼ teaspoon black pepper; 2 cups sharp cheddar cheese, shredded; 1 cup Gruyère cheese, shredded; 1 cup mozzarella cheese, shredded; 4 ounces cream cheese, cubed; ½ cup Parmesan cheese, grated (for topping); ½ cup panko breadcrumbs (optional, for topping); 2 tablespoons olive oil (if using breadcrumbs); Fresh parsley, chopped, for garnish

Few dishes deliver comfort quite like mac and cheese. Creamy, cheesy, and satisfying, it’s the kind of meal that makes any day better. But when you elevate the classic recipe with not one, but four types of cheese, you get an indulgent dish that’s impossible to resist. This creamy four cheese mac and cheese recipe combines the sharpness of cheddar, the nuttiness of Gruyère, the richness of cream cheese, and the melt-in-your-mouth goodness of mozzarella. It’s hearty enough for a main dish but versatile enough to serve as a side at family gatherings, holiday dinners, or casual weeknight meals. Best of all, this recipe is easy to prepare with simple ingredients and straightforward steps.

Ingredients

To make this decadent four cheese mac and cheese, gather the following:

1 pound elbow macaroni (or any short pasta like shells or cavatappi)
4 tablespoons unsalted butter
¼ cup all-purpose flour
4 cups whole milk (warm)
1 cup heavy cream
1 teaspoon Dijon mustard
1 teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
2 cups sharp cheddar cheese, shredded
1 cup Gruyère cheese, shredded
1 cup mozzarella cheese, shredded
4 ounces cream cheese, cubed
½ cup Parmesan cheese, freshly grated (for topping)
½ cup panko breadcrumbs (optional, for topping)
2 tablespoons olive oil (if using breadcrumbs)
Fresh parsley, chopped (for garnish)

homemade mac and cheese with four cheeses

Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package directions. Drain and set aside. Reserve about ½ cup of the pasta water in case you need to thin the sauce later.

Step 2: Make the Roux

In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1–2 minutes, stirring constantly. The mixture should turn slightly golden and smell nutty. This roux is the base of your creamy cheese sauce.

Step 3: Add Milk and Cream

Slowly pour in the warm milk while whisking to prevent lumps. Add the heavy cream. Continue whisking until the sauce thickens, about 4–5 minutes. The texture should coat the back of a spoon.

Step 4: Season the Sauce

Stir in the Dijon mustard, garlic powder, smoked paprika, salt, and black pepper. These seasonings balance the richness of the cheeses and give the sauce depth of flavor.

Step 5: Add the Cheeses

Reduce the heat to low. Stir in the shredded cheddar, Gruyère, mozzarella, and cream cheese. Mix until all the cheeses melt and the sauce turns silky smooth. If the sauce feels too thick, add a splash of the reserved pasta water.

Step 6: Combine Pasta and Sauce

Add the drained pasta to the cheese sauce. Stir until every piece of pasta is coated. At this stage, you can serve it as is for a stovetop version.

Step 7 (Optional): Bake for Extra Crispiness

Preheat your oven to 375°F (190°C). Transfer the mac and cheese to a buttered baking dish. In a small bowl, combine panko breadcrumbs with olive oil and Parmesan cheese. Sprinkle this mixture over the top. Bake uncovered for 20–25 minutes until golden brown and bubbling.

Step 8: Garnish and Serve

Sprinkle freshly chopped parsley over the top for a pop of color and freshness. Serve hot.

Conservation and Storage

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of milk to restore creaminess.
Freezing: Mac and cheese freezes well. Place cooled portions in freezer-safe containers. Freeze for up to 2 months. To serve, thaw overnight in the refrigerator and reheat in the oven until warmed through.
Meal Prep Tip: Make the cheese sauce ahead of time and refrigerate it separately. Combine with freshly cooked pasta when ready to serve.

Variations

Spicy Four Cheese Mac and Cheese: Add ½ teaspoon cayenne pepper or a few dashes of hot sauce for extra heat.
Meaty Upgrade: Stir in crispy bacon, pulled chicken, or ground beef for added protein.
Vegetarian Twist: Add sautéed mushrooms, roasted broccoli, or caramelized onions for extra flavor and nutrition.
Different Cheese Blends: Swap Gruyère with Fontina, Gouda, or Havarti for a slightly different but equally creamy result.
Gluten-Free: Use gluten-free pasta and a gluten-free flour blend to make the roux.

Serving Suggestions

Main Dish: Serve as the centerpiece of a cozy dinner with a side salad for balance.
Side Dish: Perfect alongside roasted chicken, steak, or barbecue ribs.
Holiday Table: A crowd-pleaser that pairs beautifully with turkey, ham, or roast beef.
Mini Portions: Spoon into ramekins for individual servings at parties or potlucks.
Kid-Friendly: Serve plain with minimal seasonings for picky eaters.

Conclusion

This creamy four cheese mac and cheese recipe takes a beloved classic and turns it into a rich, indulgent dish that’s still easy to make. With layers of flavor from cheddar, Gruyère, mozzarella, and cream cheese, every bite delivers comfort and satisfaction. The stovetop version is quick for weeknights, while the baked version adds a crispy topping for special occasions. Whether you serve it as a hearty main dish or a decadent side, this mac and cheese proves how versatile and delicious comfort food can be. Once you try it, you’ll never look at boxed mac and cheese the same way again.

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Creamy Four Cheese Mac and Cheese Recipe (Easy)

Author: hafsahafsa
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

Few dishes deliver comfort quite like mac and cheese. Creamy, cheesy, and satisfying, it’s the kind of meal that makes any day better. When you elevate the classic with four cheeses—cheddar, Gruyère, mozzarella, and cream cheese—you get a rich, indulgent dish perfect for weeknights, holidays, or gatherings.

Ingredients

Scale

1 pound elbow macaroni (or shells, cavatappi)

4 tablespoons unsalted butter

¼ cup all-purpose flour

4 cups whole milk (warm)

1 cup heavy cream

1 teaspoon Dijon mustard

1 teaspoon garlic powder

½ teaspoon smoked paprika

½ teaspoon salt (adjust to taste)

¼ teaspoon black pepper

2 cups sharp cheddar cheese, shredded

1 cup Gruyère cheese, shredded

1 cup mozzarella cheese, shredded

4 ounces cream cheese, cubed

½ cup Parmesan cheese, grated (for topping)

½ cup panko breadcrumbs (optional, for topping)

2 tablespoons olive oil (if using breadcrumbs)

Fresh parsley, chopped, for garnish

Instructions

Cook Pasta – Boil pasta in salted water until al dente. Drain and set aside, reserving ½ cup pasta water.

Make Roux – Melt butter in a large saucepan. Whisk in flour. Cook 1–2 minutes until golden and nutty.

Add Liquids – Gradually whisk in warm milk and heavy cream. Simmer until sauce thickens (4–5 minutes).

Season – Stir in Dijon mustard, garlic powder, smoked paprika, salt, and pepper.

Add Cheeses – Reduce heat. Stir in cheddar, Gruyère, mozzarella, and cream cheese. Blend until creamy. Add pasta water if too thick.

Combine Pasta & Sauce – Toss drained pasta in sauce until coated. Serve stovetop style or continue with baked version.

Optional Bake – Transfer to baking dish. Mix panko, Parmesan, and olive oil. Sprinkle on top. Bake at 375°F (190°C) for 20–25 minutes until golden.

Garnish – Top with parsley. Serve hot.