Four Cheese Baked Macaroni
Indulge in the ultimate comfort food with this Four Cheese Baked Macaroni recipe, a rich and creamy dish that’s perfect for family dinners, potlucks, or cozy nights at home. Featuring a luscious blend of sharp cheddar, mozzarella, Gruyere, and Parmesan, this dish elevates classic macaroni and cheese to gourmet status. The velvety, homemade cheese sauce is baked to perfection under a golden, crispy layer of panko breadcrumbs and Parmesan for an irresistible texture contrast. Ready in just 45 minutes, this baked mac and cheese is easy to prepare and packed with bold flavor. Serve it straight from the oven for an ooey-gooey, cheesy delight that’s sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 16 oz Elbow macaroni
- 4 tbsp Butter
- 3 tbsp All-purpose flour
- 3 cups Whole milk
- 1 cup Heavy cream
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Garlic powder
- 2 cups Sharp cheddar cheese, shredded
- 1.5 cups Mozzarella cheese, shredded
- 1.5 cups Gruyere cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 cup Panko breadcrumbs
- 2 tbsp Olive oil
- 2 tbsp Fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Bring a large pot of salted water to a boil and cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1–2 minutes to create a roux.
Gradually pour in the milk and heavy cream while whisking to combine. Cook for 3–4 minutes, stirring, until the sauce has thickened.
Stir in the salt, black pepper, and garlic powder. Reduce the heat to low and begin adding the cheeses. Add the cheddar, mozzarella, Gruyere, and half of the Parmesan cheese, one handful at a time, stirring until melted and smooth.
Add the cooked macaroni to the cheese sauce and stir to coat fully.
Transfer the macaroni and cheese mixture to the prepared baking dish, spreading it out evenly.
In a small bowl, mix the panko breadcrumbs with olive oil until evenly coated. Sprinkle the breadcrumb mixture over the top of the macaroni, followed by the remaining Parmesan cheese.
Bake in the preheated oven for 20–25 minutes, or until the top is golden and bubbly.
Remove from the oven and let cool for 5 minutes. Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
6354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 373.6 g | 479% | |
| Saturated Fat | 206.5 g | 1032% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 1091 mg | 364% | |
| Sodium | 8409 mg | 366% | |
| Total Carbohydrate | 455.3 g | 166% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 58.4 g | ||
| Protein | 271.1 g | 542% | |
| Vitamin D | 10.4 mcg | 52% | |
| Calcium | 6245 mg | 480% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 1667 mg | 35% | |
*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.
