4 Cheese Baked Macaroni
Indulge in pure comfort food bliss with this 4 Cheese Baked Macaroni recipe, a perfect marriage of creamy, cheesy goodness and golden, crispy topping. This dish features a luscious blend of cheddar, mozzarella, Parmesan, and Gruyère cheeses, creating an irresistible sauce that clings to tender elbow macaroni. Enhanced with hints of garlic, mustard, and black pepper, it’s topped with crunchy panko breadcrumbs lightly toasted with olive oil for added texture. Perfect for family dinners or special gatherings, this baked mac and cheese takes just 15 minutes of prep time and is beautifully garnished with fresh parsley for a pop of color. A show-stopping comfort classic that guarantees empty plates!
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Recipe Information
Ingredients
- 450 grams Elbow macaroni
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 3 cups Whole milk
- 1 cup Heavy cream
- 1.5 cups Cheddar cheese, shredded
- 1.5 cups Mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 cup Gruyère cheese, shredded
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Ground mustard
- 1 cup Panko breadcrumbs
- 2 tablespoons Olive oil
- 1 tablespoon Fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente according to package instructions. Drain and set aside.
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour to create a roux, stirring constantly for about 1 minute until the mixture turns light golden.
Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Continue to cook the mixture, whisking frequently, until it thickens, about 4-5 minutes.
Reduce the heat to low and stir in the cheddar, mozzarella, Parmesan, and Gruyère cheeses, reserving 1/2 cup of the cheddar for the topping. Stir until the cheese has melted and the sauce is smooth.
Season the cheese sauce with salt, black pepper, garlic powder, and ground mustard. Taste and adjust seasoning as needed.
Combine the cooked pasta with the cheese sauce in the saucepan, stirring until the pasta is evenly coated.
Transfer the macaroni and cheese mixture to the prepared baking dish, spreading it out evenly. Sprinkle the reserved cheddar cheese on top.
In a small bowl, mix the panko breadcrumbs with olive oil until the crumbs are lightly coated. Sprinkle the breadcrumbs evenly over the cheese layer.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbling.
Remove the dish from the oven and let it cool for 5 minutes. If desired, sprinkle with fresh parsley before serving.
Nutrition Facts
Calories |
5920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 339.7 g | 436% | |
| Saturated Fat | 187.0 g | 935% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 964 mg | 321% | |
| Sodium | 7365 mg | 320% | |
| Total Carbohydrate | 456.2 g | 166% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 58.0 g | ||
| Protein | 241.4 g | 483% | |
| Vitamin D | 9.6 mcg | 48% | |
| Calcium | 5312 mg | 409% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 1586 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
