Gourmet Four Cheese Macaroni and Cheese
Indulge in the ultimate comfort food with this Gourmet Four Cheese Macaroni and Cheese, a sumptuous blend of sharp cheddar, creamy Gruyère, nutty Parmesan, and smooth Fontina cheeses. Perfectly al dente elbow macaroni is enveloped in a velvety, homemade cheese sauce enhanced with a hint of garlic and ground mustard, creating a rich, decadent flavor in every bite. Topped with a golden, crunchy layer of panko breadcrumbs toasted in olive oil, this baked mac and cheese is an irresistible crowd-pleaser. Whether served as a comforting main dish or a side for holidays and gatherings, this recipe delivers gourmet flair with minimal effort. Ready in under an hour, it’s ideal for weeknight dinners or special occasions alike.
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Recipe Information
Ingredients
- 454 grams Elbow macaroni
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 3 cups Whole milk
- 1 cup Heavy cream
- 1.5 cups Sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 cup Fontina cheese, shredded
- 0.5 teaspoons Ground mustard
- 0.5 teaspoons Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1.5 cups Panko breadcrumbs
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.
Bring a large pot of salted water to a boil and cook the macaroni until al dente, according to the package instructions. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1–2 minutes until the mixture is lightly golden and bubbly.
Gradually pour in the milk and heavy cream, whisking constantly to prevent lumps. Continue to cook and stir for 4–5 minutes, or until the sauce thickens slightly.
Reduce the heat to low and stir in the shredded cheddar, Gruyère, Parmesan, and Fontina cheeses, a handful at a time, allowing each addition to melt before adding the next. Stir until the cheese sauce is smooth.
Add the ground mustard, garlic powder, salt, and black pepper to the cheese sauce, and mix well.
Remove the cheese sauce from the heat and combine it with the cooked macaroni, tossing gently to coat evenly.
Pour the macaroni and cheese mixture into 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 evenly over the top of the macaroni and cheese.
Bake in the preheated oven for 20–25 minutes, or until the top is golden and bubbling.
Remove from the oven and let it rest for 5 minutes before serving. Optionally, garnish with chopped fresh parsley for a pop of color and added freshness.
Nutrition Facts
Calories |
1000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 1173 mg | 51% | |
| Total Carbohydrate | 89.8 g | 33% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 9.3 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 756 mg | 58% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 367 mg | 8% | |
*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.
