This rich and creamy Four Cheese Macaroni and Cheese is the ultimate comfort food. With a bold blend of cheddar, Gruyère, fontina, and pepper jack, every bite is smooth, cheesy, and oven-baked to golden perfection.
Like my recipes for Crock Pot Mashed Potatoes and Twice Baked Mashed Potatoes, it’s perfect for holiday spreads, potlucks, or neighborhood barbecues, and yes, it reheats like a dream.
This recipe is everything you want in homemade mac and cheese: smooth, cheesy, and just the right amount of indulgence.
Jump to:
- A quick look at the recipe
- Why you’ll love this Southern classic
- Ingredient notes and smart swaps
- How to make the best four cheese macaroni and cheese
- What to serve it with four cheese macaroni and cheese
- Fun twists and tasty variations
- Shortcut to supper (time-saving tips)
- Make it ahead (planning and prep tips)
- Storing and reheating (keep it fresh!)
- Supper and then some (reimagining leftovers)
- Recipe FAQs (common questions answered!)
- Pro tips for foolproof results
- Try this recipe, and let me know what you think!
- Four Cheese Macaroni and Cheese Recipe
A quick look at the recipe
✅ Ready in: 40 minutes
🛒 Ingredients: 13, but most are pantry staples
🍽️ Serves: 9
👩🍳 Difficulty: Easy
🧊 Make-Ahead Friendly: Yes
Why you’ll love this Southern classic
- Four kinds of cheese equal maximum flavor – Sharp cheddar gives it bite, Gruyère adds nutty richness, fontina makes it extra creamy, and pepper jack brings a subtle heat.
- Baked to perfection – A quick trip to the oven gives it a lightly crisped top while keeping the inside creamy and melty.
- Make-ahead friendly – Assemble this casserole in advance and bake when you’re ready. Perfect for meal prep or holiday feasts!
Ingredient notes and smart swaps
While this cheese combo is my personal favorite, you can easily swap out ingredients based on what you have on hand or your taste preferences.
Below are my ingredient notes (including substitutions) for the main ingredients in this recipe and how you can make it your own. The recipe card below provides a complete list of all ingredients and measurements.
- Elbow macaroni – Classic and reliable, but cavatappi or shells work beautifully, holding onto that luscious cheese sauce.
- Sharp cheddar cheese – The backbone of any great mac and cheese. Feel free to use white or yellow cheddar.
- Gruyère cheese – Adds depth and melts like a dream. If you can’t find it, try Swiss or Monterey Jack.
- Fontina cheese – Buttery and smooth. Mozzarella or provolone make decent substitutes.
- Pepper jack cheese – Brings a little heat! Swap for gouda or havarti if you prefer a milder flavor.
- Dijon mustard – A tiny bit enhances the cheese flavor. Don’t worry, it won’t make your mac and cheese taste like mustard.
- Seasonings – Garlic powder, onion powder, salt, and black pepper add subtle depth without overpowering the cheese.
How to make the best four cheese macaroni and cheese
- This recipe comes together in just a few steps, making it totally doable for busy weeknights or special occasions.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions, then drain and set aside.
- Make the roux: Melt the butter in a large Dutch oven over medium heat. Whisk in the flour and cook for about 2 minutes, stirring constantly, until it turns golden. Slowly add the milk while whisking to keep it smooth. Let it cook for 4-5 minutes until thickened. Stir in the Dijon mustard, garlic powder, onion powder, salt, and black pepper.
- Melt the cheese: Add 2 cups of the shredded cheddar, plus all of the Gruyère and fontina. Stir until smooth and thoroughly melted.
- Preheat your oven to 375°F. Toss the cooked pasta into the cheese sauce, stirring to coat.
- Pour half of the mixture into a greased 9x13 baking dish. Layer the pepper jack slices over the top.
- Then add the rest of the pasta and top with the remaining cheddar cheese. Bake for 15-20 minutes until golden brown. For an extra crispy top, broil for 2-3 minutes at the end.
- Let it cool for about 5 minutes before digging in. Serve warm, and watch it disappear!
What to serve it with four cheese macaroni and cheese
This mac and cheese is hearty enough to stand on its own, but it also makes a fantastic side dish. Here are some great pairings:
- Main dish pairings: Serve alongside Creamy Mushroom Pork Chops, Air-Fryer Chicken Leg Quarters, Pulled Pork Burgers, or Country-Style Steak.
- Side dish idea: My Spicy Coleslaw will balance out the richness.
- Dessert: Peach Cobbler or Lemon Blackberry Tart to round out the meal.
Fun twists and tasty variations
Want to put your own spin on this dish? Here are some easy ways to mix things up:
- Add crunch: Sprinkle buttered panko breadcrumbs over the top before baking for a crispier finish.
- Make it spicy: Add a pinch of cayenne to the sauce or mix in diced jalapeños.
- Add leftover chicken: Add leftover chicken and some buffalo sauce to make Buffalo Chicken Mac and Cheese.
- Gluten-free option: Use gluten-free pasta and swap the flour for a gluten-free alternative.
Shortcut to supper (time-saving tips)
- Use pre-shredded cheese (but remember, pre-shredded cheese does not always melt as smoothly. For the smoothest, creamiest mac and cheese, shred your own.
- Make the cheese sauce a day ahead.
- Bake it in individual ramekins for faster reheating and portion control.
Make it ahead (planning and prep tips)
You can assemble this four cheese macaroni and cheese up to a day in advance, cover, and refrigerate it. When ready to bake, add a few extra minutes to the cooking time since it will be cold from the fridge.
Storing and reheating (keep it fresh!)
Got leftovers? Lucky you! Here’s how to store and reheat them so your mac and cheese stays just as delicious:
- Refrigerate: Store in an airtight container for up to 5 days.
- Reheat: Warm in the microwave in short bursts, stirring in between, or bake at 350°F for 10-15 minutes with a splash of milk or even chicken stock to keep it creamy.
Supper and then some (reimagining leftovers)
Whether you've got a scoop left or a whole dish, here are some tasty ways to breathe new life into your cheesy leftovers:
- Mac and cheese bites: Scoop chilled mac into balls, roll in breadcrumbs, and fry or air fry until golden and crispy. These are perfect as appetizers for game day or after-school snacks.
- Mac and cheese grilled cheese: Spread a layer of mac between two slices of buttered sourdough bread and grill until crispy. Yes, it's as indulgent and glorious as it sounds.
- Mac and cheese chili bake: Stir in leftover chuck roast chili or taco meat, sprinkle some extra cheese on top, and pop it back in the oven. This is a fun mash-up that totally works.
Recipe FAQs (common questions answered!)
A mix of cheeses with different textures and flavors works best. Sharp cheddar provides bold flavor, while Gruyère and fontina create a smooth, creamy consistency. If you can only use one cheese, choose cheddar.
Pre-shredded cheeses are coated in anti-caking agents that prevent clumping—and can prevent the cheese from melting smoothly. Feta brings a salty tang, but it doesn’t melt well. And blue cheese is a strong, bold choice—sometimes too bold for a cozy bowl of mac and cheese.
Yes! For the best results, freeze your macaroni and cheese before baking it. Wrap it tightly in foil and store for up to 2 months. Bake straight from frozen, adding extra time as needed.
Pro tips for foolproof results
- Shred your own cheese – Pre-shredded cheese has anti-caking agents that can make the sauce grainy.
- Whisk constantly when adding milk – This prevents lumps and ensures a silky smooth sauce.
- Use good quality cheese – The better the cheese, the better the mac and cheese.
- Don’t overbake – Bake just until golden on top to keep the inside creamy.
Try this recipe, and let me know what you think!
⭐ ⭐ ⭐⭐⭐
Did you try this recipe for Four Cheese Macaroni and Cheese? I’d love to know how it turned out!
Did you give it your own twist or have a shortcut that made it even easier? Share your thoughts in the comments below, and don’t forget to leave a star rating. Your feedback helps others (and totally makes my day).
Thanks so much for visiting Practical Southern Cooking! I hope you’ll stop by again soon for more no-fuss comfort food and simple Southern favorites.
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Four Cheese Macaroni and Cheese Recipe
Equipment
- 9x13 oven-proof baking dish
Ingredients
- 1 pound elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 ½ cups whole milk
- 1 tablespoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 cups sharp cheddar cheese shredded, divided
- 1 cup Gruyère cheese shredded
- 1 cup fontina cheese shredded
- 4 ounces pepper jack cheese sliced
Instructions
- Add water and salt into a large pot and boil. Cook the pasta using the directions on the package. Drain and set aside.
- In a Dutch oven or large pot, melt the butter over medium heat. Once melted, whisk in the flour. Cook for a couple of minutes, stirring frequently until the roux turns a light golden brown.
- Gradually add the milk, whisking constantly to prevent lumps and burning. Continue cooking, stirring frequently, until the mixture thickens, about 4-5 minutes.
- Stir in Dijon mustard, garlic powder, onion powder, salt, and pepper.
- Gradually add 2 cups of the shredded cheddar, and all the Gruyère and fontina cheeses, whisking until fully melted and smooth.
- Add the cooked pasta to the cheese sauce, mixing to coat the pasta evenly. If the sauce is slightly too thick, you can add a splash of milk to loosen it up.
- Preheat your oven to 375°F (190°C). Transfer half of the macaroni into a greased 9x13 baking dish. Add the pepper jack slices over the top in a single layer.
- Add the remaining macaroni over the top and add the remaining half cup of cheddar cheese.
- Bake for 15-20 minutes or until the top is golden brown and crispy. If you'd like a more intense crunch, you can broil for 2-3 minutes at the end, watching carefully. Remove from the oven and let cool for 5 minutes. Serve hot and enjoy.
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