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The Best Easy Baked Four-Cheese Mac and Cheese

baked four-cheese mac and cheese - featured image
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This easy baked four-cheese mac and cheese is a creamy, comforting dish with a golden, crunchy panko topping. It comes together in about 35 minutes with simple ingredients, making it perfect for weeknight dinners or potlucks.

Ingredients

Scale
  • 1 pound (450g) elbow macaroni
  • Salt for pasta water
  • 4 tablespoons (56g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (720ml) whole milk
  • 1 cup (240ml) heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika (optional)
  • 1 1/2 cups (170g) sharp cheddar cheese, shredded
  • 1 cup (115g) Gruyère cheese, shredded
  • 1/2 cup (60g) fontina cheese, shredded
  • 1/2 cup (60g) cream cheese, softened
  • 1 cup (90g) panko breadcrumbs
  • 2 tablespoons (28g) unsalted butter, melted
  • 1/4 cup (30g) Parmesan cheese, grated (optional)
  • Fresh parsley, chopped (for garnish, optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook until al dente (about 1-2 minutes less than package directions). Drain, but do not rinse.
  3. In a medium saucepan over medium heat, melt 4 tablespoons of butter. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture turns light golden and smells nutty.
  4. Slowly pour in the milk and heavy cream while whisking continuously. Continue whisking until the mixture is smooth and thickens, about 3-5 minutes.
  5. Reduce heat to low. Add salt, pepper, garlic powder, and smoked paprika. Stir in the shredded cheddar, Gruyère, fontina, and softened cream cheese. Whisk until melted and smooth.
  6. Pour the cooked macaroni into the saucepan with the cheese sauce. Stir gently until every piece of pasta is coated.
  7. Spoon the mac and cheese into the prepared baking dish and spread into an even layer.
  8. In a small bowl, mix the panko breadcrumbs with 2 tablespoons of melted butter and grated Parmesan (if using). Stir until evenly moistened.
  9. Sprinkle the breadcrumb mixture evenly over the mac and cheese. Bake for 20-25 minutes, until bubbly and golden brown. For extra color, broil for the last 1-2 minutes.
  10. Let the dish rest for 5-10 minutes before serving. Garnish with fresh parsley if desired.

Notes

Shred your own cheese from a block for the smoothest sauce. Undercook the pasta slightly to prevent mushiness. Let the dish rest for 5-10 minutes before serving to allow the sauce to set. For a gluten-free version, use gluten-free pasta and a 1:1 gluten-free flour blend.

Nutrition

Keywords: baked mac and cheese, four cheese mac and cheese, easy mac and cheese, creamy mac and cheese, comfort food, weeknight dinner

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