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
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.
Notes
Add cayenne or hot sauce for spice.
Use Fontina or Gouda in place of Gruyère for variation.
For gluten-free: use GF pasta and GF flour blend.
Reheat with a splash of milk to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish / Side
- Method: Stovetop + Oven (optional)
- Cuisine: American Comfort Food
Nutrition
- Serving Size: 1 ½ cups
- Calories: 540
- Sugar: 6 g
- Sodium: 660 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 95 mg
Keywords: creamy four cheese mac and cheese, easy mac and cheese recipe, baked mac and cheese, homemade mac and cheese, cheesy pasta bake