Four Cheese Macaroni and Cheese Recipe
This make-ahead Four-Cheese Mac and Cheese is the ultimate Southern side dish. It's creamy and cheesy and topped with an irresistible oven-baked crust. Serve it up at church suppers, family dinners, or your next backyard BBQ—everyone will ask for seconds!
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.
Notes
Feel free to substitute other cheeses to suit your preference. Aged gouda, mozzarella, or even cream cheese can make interesting additions.
Elbow macaroni is traditional, but Cavatappi or shells are great options and may hold the cheese better, too.
You can assemble the dish ahead of time and refrigerate it. Then bake when ready. If starting from cold, just add a few extra minutes to the baking time.
Add a pinch of cayenne pepper to the cheese sauce or mix in some diced jalapeños for a kick of heat. You can also top it with crispy bacon for an extra crunch.
If the cheese sauce seems too thick, add a splash of milk or chicken stock until it loosens up a little more.
Nutrition
Calories: 576kcalCarbohydrates: 44gProtein: 29gFat: 31gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 97mgSodium: 741mgPotassium: 283mgFiber: 2gSugar: 5gVitamin A: 936IUVitamin C: 0.03mgCalcium: 686mgIron: 1mg
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