4 Cheese Macaroni with a Little More
Indulge in the ultimate comfort food with this decadent 4 Cheese Macaroni with a Little More. This creamy baked mac and cheese takes traditional recipes to the next level, featuring a velvety sauce made from sharp cheddar, Gruyere, mozzarella, and Parmesan cheeses for a rich and multi-dimensional flavor. A touch of garlic powder, smoked paprika, and black pepper enhances the dish, while a crispy panko breadcrumb topping lends irresistible texture. Perfectly balanced and baked to golden perfection, this recipe is as simple as it is indulgent, with just 20 minutes of prep time. Serve it as a crowd-pleasing side dish or a satisfying main course, and top with fresh parsley for an elegant finishing touch. Whether for a weeknight dinner or a holiday gathering, this elevated mac and cheese is guaranteed to impress.
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Recipe Information
Ingredients
- 16 oz Elbow macaroni
- 1 tsp Salt
- 4 tbsp Unsalted butter
- 3 tbsp All-purpose flour
- 3 cups Whole milk
- 1 cup Heavy cream
- 1 cup Sharp cheddar cheese, shredded
- 1 cup Gruyere cheese, shredded
- 1 cup Mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 tsp Garlic powder
- 1 tsp Smoked paprika
- 0.5 tsp Ground black pepper
- 1 cup Panko breadcrumbs
- 1 tbsp Olive oil
- 2 tbsp Fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Once melted, add the flour and whisk constantly for 1-2 minutes to form a smooth roux.
Gradually pour in the milk and heavy cream, whisking constantly to avoid lumps. Cook the mixture for about 3-4 minutes until it thickens.
Lower the heat to medium-low and stir in the sharp cheddar, Gruyere, mozzarella, and Parmesan cheeses one handful at a time. Stir until the cheeses are completely melted and the sauce is smooth.
Stir in the garlic powder, smoked paprika, and black pepper. Taste and adjust seasoning if needed.
Add the cooked macaroni to the cheese sauce and stir until the pasta is fully coated.
Transfer the macaroni and cheese mixture to a greased 9x13-inch baking dish.
In a small bowl, toss the panko breadcrumbs with olive oil until evenly coated. Sprinkle the breadcrumbs evenly over the macaroni and cheese.
Bake in the preheated oven for 15-20 minutes, or until the breadcrumbs are golden brown and crispy.
Remove from the oven and let the dish cool for 5 minutes. Sprinkle with fresh parsley, if desired, before serving.
Nutrition Facts
Calories |
5402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 295.9 g | 379% | |
| Saturated Fat | 165.9 g | 830% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 860 mg | 287% | |
| Sodium | 6654 mg | 289% | |
| Total Carbohydrate | 451.5 g | 164% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 57.4 g | ||
| Protein | 215.6 g | 431% | |
| Vitamin D | 9.3 mcg | 46% | |
| Calcium | 4513 mg | 347% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 1531 mg | 33% | |
*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.
