Name: Creamy Four Cheese Mac and Cheese Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: Pasta Base:; 1 pound (450 g) elbow macaroni (or short pasta like cavatappi or penne); 1 tablespoon salt (for boiling water); Cheese Sauce:; 4 tablespoons unsalted butter (60 g); 4 tablespoons all-purpose flour (30 g); 3 cups whole milk (720 ml), warmed; 1 cup heavy cream (240 ml); 1 teaspoon Dijon mustard (optional); ½ teaspoon garlic powder; ½ teaspoon onion powder; Salt and black pepper, to taste; Four Cheese Blend:; 2 cups sharp cheddar cheese, shredded (200 g); 1 cup mozzarella cheese, shredded (100 g); 1 cup Gruyère or Swiss cheese, shredded (100 g); ½ cup grated Parmesan cheese (50 g); Optional Topping (for baked version):; ; 1 cup panko breadcrumbs (50 g); 2 tablespoons melted butter; ¼ teaspoon paprika

Few dishes deliver the same comfort and indulgence as mac and cheese. Whether it’s a weeknight dinner, a holiday side dish, or a cozy weekend treat, creamy mac and cheese always satisfies. This Creamy Four Cheese Mac and Cheese recipe takes the classic comfort food to the next level with a rich blend of four cheeses that melt perfectly into a luscious, velvety sauce.

The secret lies in the cheese combination — each cheese brings something unique. Sharp cheddar adds depth, mozzarella brings stretchiness, Gruyère lends a nutty sophistication, and Parmesan provides a salty finish. Together, they create a silky, golden sauce that coats every noodle.

Even better, this recipe is easy to prepare. It uses simple ingredients, a few key techniques, and no fancy equipment. The result is a creamy, decadent mac and cheese that feels gourmet yet is simple enough for any night of the week.

Ingredients

This recipe serves 6 people as a main course or 8 as a side dish.

Pasta Base:

1 pound (450 g) elbow macaroni (or any short pasta like cavatappi, penne, or shells)
1 tablespoon salt (for boiling water)

Cheese Sauce:

4 tablespoons unsalted butter (60 g)
4 tablespoons all-purpose flour (30 g)
3 cups whole milk (720 ml), warmed
1 cup heavy cream (240 ml)
1 teaspoon Dijon mustard (optional, for flavor depth)
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and black pepper, to taste

Four Cheese Blend:

2 cups sharp cheddar cheese, shredded (200 g)
1 cup mozzarella cheese, shredded (100 g)
1 cup Gruyère or Swiss cheese, shredded (100 g)
½ cup grated Parmesan cheese (50 g)

Optional Topping (for baked version):

1 cup panko breadcrumbs (50 g)
2 tablespoons melted butter
¼ teaspoon paprika

Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add macaroni and cook 1–2 minutes less than the package instructions (the pasta will finish cooking in the sauce). Drain and set aside. Toss with a small drizzle of olive oil to prevent sticking.

Step 2: Make the Roux (Base for the Sauce)

In a large saucepan, melt butter over medium heat. Once melted, whisk in flour and cook for 1–2 minutes until golden and bubbly. This step removes the raw flour taste and thickens the sauce.

Step 3: Add Milk and Cream

Gradually pour in the warm milk while whisking constantly to prevent lumps. Add the heavy cream and continue whisking until the mixture thickens — about 3–5 minutes. The sauce should coat the back of a spoon.

Step 4: Add Seasonings

Stir in Dijon mustard, garlic powder, onion powder, salt, and pepper. These ingredients enhance the cheese flavors and balance the richness.

Step 5: Melt the Cheeses

Lower the heat to medium-low. Add the cheeses one at a time — cheddar, mozzarella, Gruyère, and finally Parmesan. Stir continuously until each cheese melts before adding the next. The sauce should be smooth, glossy, and creamy.

Step 6: Combine Pasta and Sauce

Add the cooked pasta to the cheese sauce and stir until every piece is coated. If the sauce feels too thick, add a splash of milk to loosen it. For a stovetop version, serve immediately.

Step 7 (Optional): Bake for Extra Texture

Preheat your oven to 375°F (190°C). Transfer the mac and cheese to a greased 9×13-inch baking dish. Mix breadcrumbs with melted butter and paprika, then sprinkle evenly over the top. Bake uncovered for 20–25 minutes, until golden and bubbling. Let it rest for 5 minutes before serving.

Conservation and Storage

Mac and cheese tastes best fresh, but you can store and reheat it easily.

Refrigerator:

Cool completely and store in an airtight container for up to 4 days.
Reheat in the microwave or on the stove with a splash of milk to restore creaminess.

Freezer:

Portion into freezer-safe containers and freeze for up to 2 months.
Thaw overnight in the fridge and reheat gently on the stovetop or in the oven at 350°F (175°C) for 20 minutes.

Do not freeze breadcrumb topping, as it can become soggy — add fresh topping before baking.

Variations

This four cheese mac and cheese is flexible and easy to customize:

Three Cheese Classic: Omit Gruyère for a simpler blend of cheddar, mozzarella, and Parmesan.
Smoked Mac and Cheese: Use smoked gouda or smoked cheddar for a deep, savory flavor.
Truffle Mac and Cheese: Add 1 teaspoon of truffle oil or a pinch of truffle salt for an elevated version.
Bacon Mac and Cheese: Stir in ½ cup cooked, crumbled bacon before baking for a smoky twist.
Buffalo Mac: Mix ¼ cup buffalo sauce into the cheese sauce for a spicy kick.
Veggie Mac: Fold in steamed broccoli, roasted mushrooms, or spinach for added texture and nutrition.
Lobster Mac: Add chunks of cooked lobster or crab meat for a restaurant-worthy main dish.
Gluten-Free Option: Use gluten-free pasta and substitute the flour with cornstarch (2 tbsp dissolved in milk).

Tips for Perfecting Your Four Cheese Mac and Cheese

Use Freshly Grated Cheese: Pre-shredded cheese contains anti-caking agents that can prevent smooth melting. Grate your cheese for a creamier sauce.
Don’t Overcook the Pasta: Slightly undercook it before mixing with the sauce; it finishes cooking in the cheese.
Warm the Milk: Cold milk can shock the roux and cause lumps. Use warm milk for a velvety texture.
Layer Flavors: Combining cheeses gives depth — cheddar for tang, Gruyère for nuttiness, mozzarella for melt, and Parmesan for saltiness.
Avoid Grainy Sauce: Add cheese gradually and reduce heat when melting. High heat can cause separation.
Balance Salt: Cheeses vary in saltiness; taste before adding extra salt.
Cream Control: For an ultra-creamy sauce, stir in a splash of cream right before serving.
Add Crunch: If baking, use panko breadcrumbs mixed with butter for a crisp topping.

Serving Suggestions

Four cheese mac and cheese is versatile — it can be the star of the meal or a perfect side.

As a Main Dish:

Serve with a simple green salad and roasted vegetables.
Pair with garlic bread or buttery dinner rolls.
Add grilled chicken or shrimp on top for extra protein.

As a Side Dish:

Serve alongside roasted turkey, glazed ham, or barbecue ribs.
Pair with fried chicken or meatloaf for classic comfort fare.
Include it on your holiday table — it complements stuffing and cranberry sauce beautifully.

For Garnish:

Sprinkle fresh parsley or chives for color.
Add a dusting of smoked paprika or cracked pepper for a gourmet look.

Drink Pairing:

White wine (like Chardonnay) enhances the creaminess.
A crisp apple cider or iced tea balances the richness.

Conclusion

This Creamy Four Cheese Mac and Cheese Recipe transforms an ordinary dish into something truly extraordinary. Each cheese plays its role in creating a sauce that’s smooth, rich, and irresistibly cheesy. Whether you enjoy it baked with a crunchy topping or straight off the stovetop, it delivers unbeatable comfort in every bite.

Its versatility makes it perfect for any occasion — from weeknight dinners to holiday feasts. Plus, the simplicity of this recipe means anyone can make it, no matter their cooking experience. Once you taste it, this dish will become a staple in your kitchen — a reminder that sometimes, comfort food doesn’t need to be complicated to be unforgettable.

So grab your favorite cheeses, preheat the oven, and get ready to make the creamiest, most satisfying mac and cheese you’ve ever had.

Save

Creamy Four Cheese Mac and Cheese Recipe

Author: hafsahafsa
Total Time: 40 minutes
Yield: 6 servings (main) / 8 servings (side) 1x
Diet: Vegetarian

Print Recipe

Description

This Creamy Four Cheese Mac and Cheese delivers rich, velvety comfort in every bite. A perfect blend of cheddar, mozzarella, Gruyère, and Parmesan creates a sauce that’s smooth, flavorful, and indulgent. With its creamy texture and golden baked topping, this dish is easy to make and perfect for weeknight dinners, family gatherings, or holiday feasts.

Ingredients

Scale

Pasta Base:

1 pound (450 g) elbow macaroni (or short pasta like cavatappi or penne)

1 tablespoon salt (for boiling water)

Cheese Sauce:

4 tablespoons unsalted butter (60 g)

4 tablespoons all-purpose flour (30 g)

3 cups whole milk (720 ml), warmed

1 cup heavy cream (240 ml)

1 teaspoon Dijon mustard (optional)

½ teaspoon garlic powder

½ teaspoon onion powder

Salt and black pepper, to taste

Four Cheese Blend:

2 cups sharp cheddar cheese, shredded (200 g)

1 cup mozzarella cheese, shredded (100 g)

1 cup Gruyère or Swiss cheese, shredded (100 g)

½ cup grated Parmesan cheese (50 g)

Optional Topping (for baked version):

1 cup panko breadcrumbs (50 g)

2 tablespoons melted butter

¼ teaspoon paprika

Instructions

Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook macaroni 1–2 minutes less than the package directions. Drain and set aside.

Step 2: Make the Roux
In a saucepan, melt butter over medium heat. Add flour and whisk for 1–2 minutes until golden and bubbly.

Step 3: Add Milk and Cream
Slowly pour in warm milk while whisking constantly. Add heavy cream and continue whisking for 3–5 minutes until thickened.

Step 4: Season the Sauce
Add Dijon mustard, garlic powder, onion powder, salt, and pepper. Stir well to combine.

Step 5: Melt the Cheeses
Lower heat to medium-low. Add cheddar, mozzarella, Gruyère, and Parmesan one at a time, stirring after each addition until smooth and creamy.

Step 6: Combine Pasta and Sauce
Add the cooked pasta to the cheese sauce. Stir until evenly coated. If too thick, add a splash of milk.

Step 7: Bake (Optional)
Preheat oven to 375°F (190°C). Transfer mac and cheese to a greased 9×13-inch dish. Mix breadcrumbs, melted butter, and paprika; sprinkle on top. Bake uncovered for 20–25 minutes or until golden and bubbling.