Four Cheese Macaroni
Indulge in the ultimate comfort food experience with this irresistibly creamy Four Cheese Macaroni recipe. Featuring a luscious blend of sharp cheddar, gruyere, parmesan, and mozzarella, this elevated mac and cheese dish combines bold, gooey flavors with an irresistibly crispy breadcrumb topping. A smooth, velvety cheese sauce made from scratch hugs tender elbow macaroni, while a touch of paprika adds a smoky hint to each bite. Perfect for cozy dinners, potlucks, or as a decadent side, this baked classic is ready in just under an hour and serves six. Whether you're feeding a crowd or treating yourself, this homemade four-cheese masterpiece is guaranteed to impress.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 16 oz elbow macaroni
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese
- 1 cup gruyere cheese
- 0.5 cup parmesan cheese
- 1 cup mozzarella cheese
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp paprika
- 0.75 cup breadcrumbs
- 1 tbsp olive oil
Instructions
Preheat your oven to 375°F (190°C).
Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a large saucepan over medium heat, melt the butter. Once melted, whisk in the flour to form a roux and cook for 1-2 minutes, stirring constantly.
Gradually whisk in the milk and heavy cream until smooth. Simmer for 4-5 minutes, stirring continuously, until the mixture begins to thicken.
Lower the heat and stir in the cheddar, gruyere, parmesan, and mozzarella cheeses, reserving a small amount of each cheese for topping. Stir until the cheeses are fully melted and the sauce is creamy.
Season the cheese sauce with salt, black pepper, and paprika.
Add the cooked macaroni to the cheese sauce, stirring well to coat the pasta evenly.
Transfer the mac and cheese mixture to a greased 9x13-inch baking dish.
In a small bowl, mix the breadcrumbs with olive oil until evenly coated. Sprinkle the breadcrumbs and the reserved cheeses over the top of the mac and 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 before serving. Enjoy!
Nutrition Facts
Calories |
976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 33.1 g | 165% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 1071 mg | 47% | |
| Total Carbohydrate | 77.8 g | 28% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 8.5 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 912 mg | 70% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 309 mg | 7% | |
*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.
